Toffee Apple Cake - Apron & Whisk

Preheat the oven to 160°C or 320°F. Spray a 20cm cake tin with neutral oil and line with parchment paper. In two separate bowls mix the grated apples and sliced apples with 1/2 tbsp of lemon juice each, and set aside.
In a mixer with a paddle attachment, cream the butter and sugar until they're smooth and pale. In a bowl, mix together the dry ingredients; flour cinnamon, ginger, nutmeg, salt and baking powder.
Slowly start adding, and alternating, the eggs, apple juice and flour until everything is incorporated. Lastly, add the grated apples and the chopped walnuts and combine.
Fill the cake tin with the cake mixture and decorate the top of the cake by placing the sliced apples in a circular pattern.
Bake the cake for about 50 minutes, or until a toothpick or skewer comes out clean once inserted in the middle of the cake.
Leave to cool in the pan for 5 minutes before transferring the cake to a cooling rack to finish cooling.

Over medium heat in a small saucepan, place the coconut cream, brown sugar and cornstarch. Stir the mixture continuously until it starts to boil, once you start seeing the bubbles increasing, lower the heat to low. Let it simmer for about 5 minutes and stir frequently so that the sauce doesn’t burn. Once done, the sauce can be used immediately or once cooled. While it cools the sauce will thicken further so don’t worry if you think the sauce it’s too loose. Any leftover sauce can be stored in a glass container in the refrigerator.
Serve the cake with a drizzle of this toffee sauce while warm and enjoy! Optionally, you can also serve this cake with a dollop of vanilla ice cream.

For the toffee sauce:

If you don’t manage to find coconut cream, simply use full fat coconut milk. All you have to do is, before opening do not mix the can and scoop out the white top part and leave the coconut water.
Any other sugar can be used, coconut sugar and brown sugar are ideal as they give extra colour to the sauce.