This is a delicious cake that needs a little caution when cooking. When making
the caramel component of this cake the caramel can reach temperatures of over
170°C. Therefore it is important to take care both when making the caramel
and when removing the cake from the oven and the tin. Its also it is a good
idea to place a tray with some greaseproof paper one shelf underneath the cake
so that, if any caramel escapes, it doesn’t fall onto the bottom of the
oven and burn. This can be a pain to clean off.
For the caramelized apple
4 apples
¾ cups of caster sugar
For the cake
1 ½ cups flour
1 ½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
½ cup vegan margarine
¾ cups caster sugar
1 tsp vanilla essence
3 tsp oil
¾ cups soy milk
2 Grated apples.
1. Slice the apples into approximately 12 slices.
2. Put the caster sugar into a fry pan over a medium high heat.
3. Stir the sugar as it starts to melt so that it doesn’t burn. It will
start to melt but there will be large chunks, but continue stirring.
4. The caramel will start turning a dark golden colour. When all the lumps have
dissolved place the apples carefully into the fry pan and gently stir into the
caramel.
5. Make sure that the apples get completely covered by the caramel. The apple
will start to release liquid and the apples will start to soften slightly.
6. Take off the heat and allow to cool slightly
7. Preheat the oven to 190°C.
8. Line a spring form pan with greaseproof paper and arrange the apple slices
closely around the edge. Do another smaller circle in the centre to completely
cover the cake base.
9. Pour a little syrup to cover the base of spring form pan. Set to one side
10. Take the butter, sugar and vanilla essence and beat it until it is pale
and the sugar had dissolved
11. Add the oil a little at a time and beat well to ensure that it has been
incorporated.
12. Sift the flour, cinnamon and the baking powder together.
13. Fold the flour into the margarine mix
14. Fold the soy milk into the mixture
15. Grate the apples and fold into the mixture
16. Pour the mixture over the caramelized apples.
17. Place in the oven and bake for 25 to 35 minutes or until a toothpick inserted
comes out clean.
18. Remove from the oven and allow to cool completely as the caramel will still
be very hot straight out of the oven.
19. Once cool flip the cake onto a plate and release spring form pan. Take off
the base and gently peal off the grease proof paper.
20. Enjoy.
