INGREDIENTS

220gm S.R. Flour

120gm Caster Sugar

1 Teasp Bicarbonate of Soda

6 Tablsp Vegetable Oil.

Pinch of salt

2 Med eggs - beaten

85mls Full cream Milk

115gms Greek no fat yogurt

½ Teasp Cinnamon

3 Granny Smith apples – cored, peeled

and chopped.

TOFFEE SAUCE

75 g butter  

165 g light brown sugar, (or half brown and half caster sugar)  

185 g golden syrup   

150 ml double cream    

1/2 tsp vanilla extract

METHOD

 Preheat the oven to 170°C Fan

 Use an 8” to 9” ring mould tin and line the base and sides with baking parchment.

 Using  a med bowl mix together all the dry ingredients - flour, sugar, cinnamon, bicarbonate of soda and salt.

 In another bowl beat together the 2 eggs then add the milk, yogurt and oil...mix well.

 Pour the liquids into the dry ingredients and stir well until you have a smooth batter, do NOT beat.

 Add the chopped apple and stir to combine.

 Spoon the batter into the tin.

 Bake for 30 minutes until firm to the touch and when tested, a skewer will come out clean.

 Leave to cool in the tin for 15 minutes then turn out on to a wire rack to cool.

 To make the toffee sauce put all the ingredients in a saucepan set over a high heat and boil for approximately 4-5 minutes, stirring regularly, until it has thickened.

 Drizzle the warm sauce over the cake and serve.