What you’ll need
115g brown sugar
190mL auzure canola oil
1 teaspoon vanilla bean paste
170g The Healthy Baker Plain Flour
170g The Healthy Baker Self Raising Flour
1 teaspoon bicarb soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
5 small/medium apples, peeled and grated
Ingredients for the Caramel Apples:
375g white sugar
5 very small apples (e.g. Rockit variety)
Ingredients for the Honey Buttercream:
240g icing sugar
Preheat oven to 160 degrees Celsius and line two 20cm round springform baking tins.
In a large mixing bowl whisk together the brown sugar, oil, honey, eggs and vanilla until well combined. Add in the flours, sift in the bicarb and then the spices. Whisk until it starts to come together, then add the grated apple and continue to mix until everything is just combined.
Evenly divide the batter between the two tins and bake on the same shelf in the oven for 40-45 minutes or until the cakes are cooked through and spring back to the touch.
Allow the cakes to cool in their tins for a few minutes, then remove onto a wire rack to cool completely.
To make the caramel apples, line two large baking trays with baking paper. Place a wooden skewer into the core of each apple. In a medium/large saucepan add the water, then stir in the sugar. Place over high heat, stirring to dissolve the sugar until it starts to bubble.
Then stop stirring (and don’t stir again or the caramel will crystallise), and leave to cook for a few minutes or until the caramel has turned amber in colour. If the caramel isn’t cooking evenly, swirl the pan to encourage the caramel to colour evenly. Remove the pan from the heat once an amber colour has been reached.
Working quickly but carefully dip the apples into the caramel one by one holding them by the wooden skewers and using the skewer to twist the apple in the caramel. Leave a rim around the top of the apple where the skewer is inserted free of caramel. Place the apples onto one of the prepared trays to set. Continue until you have coated all the apples, then pour any leftover caramel onto the second tray.
Whilst waiting for the caramel to set, make the icing by beating the butter using a stand mixer with the paddle attachment for 1-2 minutes, or until it is pale and creamy. Add in the icing sugar and beat for another 1-2 minutes or until the icing is fluffy, then add the honey and beat until combined.
Place the first cake layer top side up on your serving plate and cover the top in a generous layer of buttercream. Place the second cake layer top side down on top of this, and cover the cake in icing. Keep a generous amount on the top, and a scant amount around the cake edges so the cake has a semi naked look.
Once the caramel apples are completely cool, and you are ready to serve your cake, remove the skewers from the centre of each apple, and arrange them on top of the cake. Use a rolling pin or meat mallet to break up the sheet of caramel into shards and use some to decorate the cake.
Serves 10. Cake will keep in an airtight container at room temp for 3 days. Caramel shards should be stored covered in plastic wrap in an airtight container. Caramel apples should be made and used the same day, the caramel on the apples will not store well.