These were a completed baking whim and I am gobsmacked they turned out so well, considering. Again they’re a little on the messy side – do you see a trend appearing? But in terms texture and flavour, I am downright smitten. They’re squidgy, fudgy and a little bit like miniature sticky toffee puddings, just with less sauce. This batch could probably have done with a touch more salt to offset the richness. And I reckon apple would also work very nicely inside the sponge too.
I find that as long as you keep eggs, plain flour, baking powder & sugar in stock then you can pretty much bake anything as and when you feel like it. I’ve taken to baking much more with olive, or coconut oil instead of butter. And sometimes agave syrup instead of sugar. That being said I don’t make desserts or treats that frequently, so when I do, it won’t hurt to use the basics. Regardless of what any clean eating blogs might tell you. Equally, if you are only going to whack a cake together once a month or so, it’s best to splurge a little more on really good ingredients.
On my list of extravagances are: organic vanilla bean paste, brown rice flour and agave nectar syrup. I also like to keep ground almonds, desiccated coconut, cocoa powder and some spices like cinnamon and nutmeg on standby or any baking urges that might occur.
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
- 1 egg
- 250g of light brown sugar
- 150g of plain flour
- 1 tsp of baking powder
- 2 tsp of salt
- 2 tbsp of olive oil
- 1 tbsp of porridge oats or crunchy granola
- 1/2 an apple, diced into small squares
- 1 tsp almonds
- 1 tsp of hazelnuts
- Drizzle of maple syrup
- Preheat the oven to 200ºC/400ºF/gas 6.
For the salted caramel:
- Fill a large pan with water, so that the bottom is completed covered and bring to the boil on a medium heat.
- Add the 250g of brown sugar and the 2 tsp of salt. Stir until the sugar melts and is a liquid-y, caramel-y brown. Take off the heat.
- In a separate bowl, whisk together the egg, flour, baking powder and olive oil.
- Add the salted caramel mixture and stir together until smooth and glossy.
- In a greased square baking tin, pour in the mixture.
- Cook for 25-30 minutes, until a deep golden-brown.
For the topping:
- Blend the oats or granola, apple, almonds, hazelnuts and maple syrup into a sticky, crunch topping.
- Once the cake has been removed from the oven, cooled and cut in squares, spoon a little bit of the mixture onto each of the squares.
Eat and feel smug.