Toffee Apple Cake

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Recipe Details:

This is a diabetes-friendly recipe for a delicious dessert that is not difficult to make but hard to forget. A wonderful treat for a family dinner that we are certain you will be asked to make again and again.

Ingredients:

Apples (peeled, cored, and sliced) – 0.5 lb.
Butter for the cake (unsalted; at room temperature) – 6 Oz.
Sweetener for the cake (equivalent to ¾ cup of sugar)
Self-rising flour mixture: Combined 1¼ cup almond flour, 1¼ tsp. baking powder, and ¼ tsp. of salt
Eggs (beaten) – 4
Ground almonds – 1 cup
Ginger (ground) – 0.5 tsp.
Cinnamon (ground) – 1 tsp.
Baking powder – 1 tsp.
Raisins – ¼ cup
Heavy cream – 1 cup
Butter for the toffee sauce – 3.5 tbsp.
Truvia brown sweetener for the toffee sauce – (equivalent to 7/8 cup of sugar)
Sorghum syrup – 1 tbsp.
Black treacle – 1 tbsp.

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Recipe Directions:

Step 1
Grease a springform cake pan with butter and line with baking paper.

Step 2
Using an electric mixer, mix the butter and sweetener for the cake together until smooth.

Step 3
In a separate bowl, mix together the self-rising flour mixture, cinnamon, ginger, and baking powder.

Step 4
To the butter and sweetener mixture add the beaten eggs little by little and slowly, mixing thoroughly in between and adding the flour mixture as you proceed, one tablespoon at a time.

Step 5
When all the flour has been added, add the raisins and the ground almonds and mix well.

Step 6
Add ¾ of the apples to the mixture and stir in with a wooden spoon before putting the cake mixture into the prepared springform cake pan. Then arrange the rest of the apple on the top of the cake.

Step 7
Preheat oven to 320 F and put the cake in the oven. Bake the cake for an hour. When it gets close to the end of the baking time, test the cake for readiness with a toothpick. If the toothpick comes out clean, the cake is ready.

Step 8
Leave the cake to cool in the springform cake pan for 5-7 minutes. Then remove it from the pan and place the cake on a wire rack to finish cooling.

Step 9
Now, let’s make the toffee sauce. Warm the heavy cream in a saucepan over a low heat. Add 3.5 tbsp. of butter and Truvia brown sweetener. Stir until the mixture becomes smooth. After that, add the Sorghum syrup and treacle and stir until melted. Serve the cake with the hot toffee sauce. Bon appetite!