Well, looks delicious, right? And trust me, it was.
I made it last weekend for Easter; an Easter that we had planned to spend outside doing a picnic but I believe that sometimes I forget that I am living in England and the weather loves to change the plans. So, the real picnic did not happen, instead we did one inside…really fun.
Here it is the recipe, based in one of James Martin, just with a bit less sugar, honey instead of maple syrup, more cinnamon flavour and a really acid Brambly apple that I believe worked better with the sweetness of the cake mix.
250g soft butter
200g soft brown sugar
50g chopped nuts (hazelnuts, walnuts and almonds)
2small Brambly apple (or 1 big) cored and diced
For the Crumble
100g plain flour
50g soft brown sugar
50g cold diced butter
For the Filling
150ml double cream
For the Topping
25g soft brown sugar
50ml doble cream
For the cake: Preheat the oven to 180C and grease and line a 25cm form cake tin or 2 of 20cm each.
Cream together the butter and sugar in an electric mixer or by hand. Add the cinnamon and the honey to the mix and at the last the eggs, one at a time.
Use a spatula to fold in the flour, nuts and half of the diced apples.
Put the mixture into the cake tin.
For the crumble: rub the cold butter into the flour and sugar until it resembles breadcrumbs. Sprinkle the crumble over the top of the cak (if using 2 tins just spread on top of the one), add the rest of the diced apples and bake for about 30 to 40minuts. Take from the oven and leave to cool in a rack for 5 minutes before remove it from the tin(s) and again leave to cool before assembling.
For the topping: put sugar, butter, honey and cream into a pan and bring to the boil and set aside for 1 minutes and when the cake is cool, slice it in half horizontally and sandwich the cake together with the whipped cream.
Put the top on the cake and drizzle over the topping.