Ultimate Sticky Toffee and Apple Gin Cake Recipe
This indulgent cake blends the deep, caramel notes of a traditional sticky toffee pudding with the bright tartness of fresh apples and a sophisticated gin finish. It is a dense, luscious dessert that pairs perfectly with a scoop of vanilla bean ice cream or a splash of double cream.
- Prep
- 25 min
- Bake
- 45 min
- Serves
- 10
- Level
- Medium
- Per serving
- 485 kcal
Method
Preheat your oven to 180°C (350°F) and grease a 20cm square baking tin.
Place the pitted dates in a heatproof bowl with the boiling water, gin, and baking soda. Let soak for 10 minutes, then blend into a smooth paste.
In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Gently fold in the self-raising flour and ground cinnamon until just combined.
Stir in the date and gin mixture, followed by the diced Bramley apples. Mix until the apples are evenly distributed.
Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
While the cake bakes, prepare the sauce by combining heavy cream, butter, and brown sugar in a saucepan. Bring to a simmer over medium heat and cook for 5 minutes until thickened. Stir in an extra tablespoon of gin if desired.
Once the cake is out of the oven, poke holes across the surface using a skewer and pour half of the warm toffee sauce over the top. Serve the remaining sauce on the side.
Notes from the kitchen
Use a gin with botanical notes of citrus or apple to enhance the fruit flavors of the cake.
Do not overmix the batter after adding the flour to ensure the sponge remains light rather than rubbery.
If using Granny Smith apples instead of Bramley, chop them into smaller pieces as they hold their shape more during baking.
This cake is even better the next day as the gin and toffee flavors further permeate the sponge.
