These little apple cakes are a real mix of retro puddings and up to date desserts. I love the comforting apple sponge cake but the addition of the salted caramel sauce truly makes all the difference.
For the cakes:
110g butter plus extra for greasing
150g soft brown sugar
2 large free range eggs
100g plain flour
110 g wholewheat flour
1 tsp baking powder
Pinch of salt
1 tsp ground cinnamon
300g peeled, cored and diced cooking apple
For the salted caramel sauce:
100g butter
150g soft dark brown sugar
3 tblsp golden syrup
150 ml double cream
1 tsp vanilla extract
Pinch of sea salt
For the whiskey cream :
375ml cream
3 tbsp Jameson whiskey
3 tbsp sifted icing sugar
8 dariole moulds