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Today's Special Recipes

Sticky toffee apple cake
  1. Heat the oven to 180 degrees C/350 degrees F/gas 4 (160 degrees C for fan ovens), and grease and line the base of a 22cm springform cake tin. Put the dates and apple juice in a small saucepan and bring to the boil. Simmer for 2 minutes, then set aside to cool.
  2. In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs, one at a time, fold in the flour and spices, then stir in the date mixture. Spoon into the tin and level off.
  3. Core the apples, slice thinly and toss them with the lemon juice. 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. Leave to cool in the tin for about 10 minutes, then transfer to a wire rack. Drizzle with the toffee sauce to serve.
  1. 75g dates, chopped
  2. 50ml apple juice
  3. 175g butter, softened
  4. 125g dark-brown sugar
  5. 3 medium eggs
  6. 200g self-raising flour, sifted
  7. quarter tsp ground nutmeg
  8. 1 tsp ground cinnamon
  9. 2 small Cox or Gala apples
  10. juice half lemon
  11. 2 tbsp toffee dessert sauce

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