WE LOVE… CARROT CAKE pg25// GRAPE & OLIVE OIL CAKE pg27// ICE CREAM CAKE pg28
Masala apple cake
SERVES 16
240ml (8fl oz) vegetable oil
3 free-range eggs
250g (9oz) brown sugar 250g (9oz) self-raising flour
3 tsp Bart Punjab Masala a pinch of salt 2 apples, cored and sliced
For the caramel sauce
100g (3½oz) salted butter
125g (4½oz) soft brown sugar 60ml (2fl oz) milk crème fraiche, to serve
1 Preheat the oven to 150°C/Gas Mark 2 and line a 22x22cm (9x9in) baking tin greaseproof paper.
2 Beat together the oil and eggs. In a separate bowl, combine the sugar, flour, masala and salt, using your fingers to break down any lumps of sugar. Pour in the egg mixture and beat until smooth.
3 Spoon the mixture into the cake tin, spreading to the edges, then layer the apple slices on top. Bake for 1 hour, until the cake is cooked through.
4 When the cake is out of the oven, make the caramel sauce. Put all of the sauce ingredients into a saucepan and heat gently to melt, stirring continuously. Once everything has melted, turn up the heat and boil, without stirring, for 2 minutes until the caramel darkens slightly.
5 Poke holes all over the cake in between the apple slices, then pour over the caramel sauce.
6 Wait for the cake to cool and serve with crème fraiche.
Sticky date mug cake
SERVES 2
45g (1¾oz) medjool dates, finely diced
6 tbsp milk 4 tsp butter
¼ tsp baking powder
8 tbsp ground almonds
1 small free-range egg, whisked a small handful of pecans, chopped double cream, to
