Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
Sponge
- 125g plain flour
- 1 tsp baking powder
- Pinch of salt
- 2 Tbsp Chelsea Caster Sugar
- 50g butter
- 1 large egg
- 1 tsp vanilla essence
- approx. 100ml of milk
- 1 orange, zest only
Apples
- 4 Braeburn apples
- 50g unsalted butter
- 2 Tbsp clear honey
- 100g dates, diced
- 1 tsp ground cinnamon
- Approx 15g flaked almonds
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Method
Pre heat the oven to 180°C.
Sponge mixture: Sift the flour and baking powder into a large bowl with the salt and caster sugar. Cut in the butter and rub together with your fingers until you form a breadcrumb texture (or use a food processor).
Beat the egg in a measuring jug with the vanilla essence then pour in milk up to the 110ml mark. Add the milk and egg to the flour mixture and mix together to form the sponge, add a little orange zest (leaving most for the apple mixture) and mix thoroughly
Apple mixture: Peel, core and dice the apples. Add the butter to a hot frying pan and toss the apples through before caramelising with the honey. Add the chopped dates and cinnamon to the pan along with the rest of the orange zest. Cook for a few minutes making sure that the apples are evenly coated in the honey caramel.
Divide the cooked apples into four individual baking dishes (approx 250ml volume each) and use a piping bag to squeeze a thin layer of the sponge mixture on top. Scatter the sponge with flaked almonds and bake for 18 minutes until golden and risen in the centre.
Serve the individual cakes with a spoonful of vanilla ice cream on top and dust with icing sugar.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
ingredients
- ½ cup Edmonds Standard Grade Flour (75g)
- ¼ cup rolled oats (30g)
- ¼ cup desiccated coconut (25g)
- ¼ cup Chelsea Soft Brown Sugar (50g)
- ½ tsp mixed spice or ground cinnamon
- 75g butter
- 5-6 Granny Smith apples
- 2 Tbsp Chelsea Golden Syrup
- 2 Tbsp Chelsea Raw Sugar or Demerara Sugar
ingredients
Crumble Topping
- 3/4 cup Edmonds Standard Grade Flour
- 1/2 cup Chelsea Raw Sugar
- 1/4 cup rolled oats
- 1 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 80g butter, melted
- 1 red apple
Cake
- 1 packet Edmonds Vanilla Cupcakes (reserve icing mix for another use)
- 60g butter, softened
- 2 eggs
- 2/3 cup unsweetened Greek yoghurt
- 2 Granny Smith apples
Caramel Sauce
- 1 cup Chelsea Raw Sugar
- 60g butter, roughly chopped
- 1 1/2 Tbsp Chelsea Golden Syrup
- 1/4 tsp salt
- 150ml cream
- thickened cream, to serve
learn about baking
How to Choose SugarFor Baking?
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