Apple Caramel Sponge Cake


PREP TIME 10 minutes
COOK TIME 45 minutes


30g Ashgrove butter
4-5 granny smith apples, cores removed and diced
2 tbsp brown sugar
¼ cup golden syrup
1 tsp cornflour

For the cake batter;
100g Ashgrove butter
100g caster sugar
50g brown sugar
2 eggs
Zest of ½ an orange
2 cups Four Roses self-raising flour
1 tsp cinnamon


Step 1
Preheat oven to 180°C. Add butter to a pan over medium heat and simmer until butter has melted and bubbling.

Step 2
In a bowl combine diced apple, brown sugar, golden syrup, cornflour and melted butter. Return to the pan and reduce the temperature to low, simmer for 5-10 minutes.

Step 3
Meanwhile, to make the cake batter, add butter, caster sugar and brown sugar to a stand mixer and whip until light and creamy. Add the eggs, orange zest, vanilla and whip through. Fold through sifted flour and cinnamon.

Step 4
Pour the cake batter over the top of the apples and place in the oven for approximately 45 minutes, or until golden brown.