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Hot toddy drizzle cake


Serves: 10
timePrep time: 30 mins
timeTotal time:
Hot toddy drizzle cake
Recipe photograph by Toby Scott

Hot toddy drizzle cake


Serves: 10
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
431Kcal
Fat
17gr
Saturates
2gr
Carbs
57gr
Sugars
40gr
Fibre
2gr
Protein
6gr
Salt
0.4gr

Katy Greenwood

Katy Greenwood

Food stylist and recipe writer Katy has been in the industry for over 10 years. When not working she can usually be found in her own kitchen baking sweet treats. 
See more of Katy Greenwood’s recipes
Katy Greenwood

Katy Greenwood

Food stylist and recipe writer Katy has been in the industry for over 10 years. When not working she can usually be found in her own kitchen baking sweet treats. 
See more of Katy Greenwood’s recipes

Ingredients

  • 180ml vegetable oil, plus extra for greasing
  • 225g self-raising flour
  • 30g ground almonds
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp Chinese 5 spice
  • 400g dessert apples, peeled, cored and diced small
  • 2 tbsp spiced or dark rum
  • 1 tbsp clear honey
  • 225g light brown muscovado sugar
  • 3 large eggs
  • ½ red-skinned apple, sliced thinly, for decoration
For the drizzle
  • 4 tbsp spiced rum
  • 125g icing sugar, sifted

Step by step

Get ahead
Bake the cake up to 1 day ahead, cool completely before icing.
  1. Heat the oven to 180°C, fan 160°C, gas 4. Grease a 900g loaf tin and line with baking paper.
  2. Sift together the flour, almonds, baking powder, cinnamon and 5 spice. In a separate small bowl, mix the diced apple with the rum and honey.
  3. Whisk together the oil and the sugar in a large bowl. Then whisk in the eggs, one by one. Once the eggs are fully incorporated, whisk in the dry ingredients, then fold in the apple mixture including all the liquid. Pour into the prepared tin, then top with the red apple slices. Bake for 1 hour 15 minutes, until risen.
  4. While the cake is still warm, use a cocktail stick to poke holes all over the top of the cake and pour over 2 tablespoons of the spiced rum.
  5. When the cake has cooled completely, remove from the tin. Mix the remaining rum with the icing sugar and spoon this on top of the cake.

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