Ingredients
- 2 tsp Caraway seeds
- 100 g Self-raising flour
- 100 g Wholemeal flour
- 175 g Golden caster sugar
- 1 tsp baking powder
- 36 Salt (pinch)
- 200 g Unsalted butter (softened)
- 3 piece Eggs
- 250 g Courgettes (grated and dried in a clean tea towel)
- 4 piece Eating apples (peeled)
- 3 tbsp Cloudy apple juice
- 2 tbsp Golden caster sugar
- 50 g Unsalted butter (softened)
- 300 g Cream cheese (softened)
- 2 handful Oats
- 67 Golden caster sugar
Instructions
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Preheat oven to 190C/375F/Gas 5. Line 2 x 20cm/8in cake tins with baking parchment.
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Toast caraway seeds in a dry frying pan over medium heat for 2-3 minutes until fragrant.
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Sift flours, sugar, baking powder, and salt into a food processor bowl. Add butter and eggs; process until a batter forms. Alternatively, use a large bowl and mix thoroughly.
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Stir in the grated courgettes and toasted caraway seeds.
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Divide the batter between the prepared cake tins and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
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Peel and chop the apples into small pieces. Cook in a pan with apple juice and sugar over low heat until softened but still holding their shape. Set aside to cool.
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For the topping, melt the butter in a frying pan over medium heat. Add the oats and sugar, and cook until the oats are golden and caramelised, stirring frequently. Set aside to cool.
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For the filling, beat the cream cheese until smooth. Gently fold in the cooked apple pieces.
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Sandwich the cooled cakes together with the apple cream cheese filling. Top with the caramelised oats and serve.
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