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Nutritional info per serving

  • Calories: 300
  • Fat: 16.8g
  • Salt: 0.57g
  • Saturated fat: 10.2g

Sticky Toffee Apple Cake

Sweet and spiced, this sticky toffee apple cake is a scrumptuous choice when you fancy a moment of indulgence


  • 75g dates, chopped
  • 50ml apple juice
  • 175g butter, softened
  • 125g dark-brown sugar
  • 3 medium eggs
  • 200g self-raising flour, sifted
  • ¼ teaspoon ground nutmeg
  • 1 tsp ground cinnamon
  • 2 apples
  • juice of ½ a lemon
  • 2 tbsp toffee dessert sauce

Ready in: 80 minutes

Serves: 10


  1. Chop the dates. Soften the butter. Sift the self-raising flour. Juice the lemon.
  2. Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens), and grease and line the base of one 22cm springform cake tin per cake being made.
  3. Put the dates and apple juice in a small saucepan and bring to the boil. Simmer for 2 minutes, then set aside to cool.
  4. In a large bowl, beat together the butter and sugar until fluffy.
  5. Beat in the eggs, one at a time, fold in the flour and spices, then stir in the date mixture.
  6. Spoon into the tin and level off.
  7. Core the apples, slice thinly and toss them with the lemon juice.
  8. Arrange the slices on top of the cake and bake for 50 minutes to 1 hour (covering the cake with foil if it starts to brown too much), until a skewer inserted into the centre comes out clean.
  9. Leave to cool in the tin for about 10 minutes, then transfer to a wire rack.
  10. Drizzle with the toffee sauce to serve.

Wine Recommendation

Moscatel Grenache Rosado 2012


With its heady, grapey perfume and luscious red fruit flavours, this sweet rosé is a unique and truely delicious wine.


Order this wine direct to your door