Toffee Apple Curd Spiced Cake - Scarlett and Mustard
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Toffee Apple Curd Spiced Cake


200g dates, roughly chopped

200ml milk

250g butter

280g self-raising flour

200g light soft brown sugar

½ tsp baking powder

4 large eggs

1 tbsp. mixed spice

2 tsp vanilla extract

3 small red apples

Squeeze lemon juice

Handful of toffees

A little icing sugar, for dusting


Heat the oven to 180C, then grease a 20 x 30cm baking tray.

Pour the milk into a small pan and place on the heat, add the dates and bring the mixture to a simmer. Remove the pan from the heat and leave for 15 minutes to cool. Once cooled use a food processor to mix to a smooth liquid then pour into a large mixing bowl adding the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla and then beat together with an electric whisk until smooth. Core and cut the apples into quarters then slice them thinly squeezing lemon juice over the apples once sliced. Pour the cake mixture into the baking tray and arrange the apple slices, overlapping in rows, on top of the cake, bake for 45-50 minutes.

To finish, dust with a little icing sugar, then drizzle Toffee Apple Curd all over the cake. Cut into squares or slices to serve.

Toffee Apple Curd Spiced Cake
Posted 03.12.14