This really isn’t a cake so much as a pudding – you can eat it as a cake but it is best eaten warm with some cream or custard.

Toffee apple ‘cake’

Preheat a fan forced oven to 160 celcius, 180 if not fan forced.  Line the base of a large springform with paper.   Stand the springform pan on a tray as the syrup will ooze out a bit.

1/2 cup caster sugar

1 cup water

3 apples, peeled, cored and cut into thin wedges

100g butter

2/3 cup brown sugar

60g butter

1 & 2/3 cup gluten free self raising flour

1/2 tsp mixed spice

1/2 tsp ground cardamon

1/4 tsp ground cinnamon

2 tbs milk

3 eggs, beaten

Bring the caster sugar and water to a boil, drop in the apple pieces and cook until just softened, drain.  Arrange over the base of the baking tin.  Melt the 100g butter and 2/3 cup brown sugar together and pour over the apples.  Melt the remaining butter, allow to cool a little.  Sift together the flour and spices, stir through the melted butter, then the milk, then finally the eggs and mix to a smooth batter.  Pour over the apples in the tin and bake for 45 minutes – the skewer inserted into the cake part only should come out clean.