Denise says:

We always celebrate Rosh Hashanah with a shechiyanu - the blessing over a new fruit, I also like to include a new apple cake for the occasion and this is the 2014 creation!
It is straightforward to make and can be made in advance so it’s definitely Yom Tov friendly!

Preparation Time: 45 minutes
Cooking Time: 1 hour 5 minutes
Serves: 10 people

Ingredients:

200g margarine
200g caster sugar
3 large eggs
125g ground almonds
125g SR Flour
Pinch salt
2 teaspoons ground cinnamon
5 eating apples – braeburns or Granny Smiths – peeled and cored – 2 chopped and 3 sliced

Toffee Glaze
1 x 250ml soya Alpro cream
170g dark brown muscavado sugar
55g margarine

Method

1) Preheat the oven to 180 C/ fan 160C / Gas mark 4.
2) Grease and line a 22 cm loose base round cake tin.
3) Using the food mixer, cream together the margarine and sugar until smooth and creamy.
4) Add the eggs, one at a time, beating well after each addition followed by the ground almonds, flour, salt and cinnamon until well combined.
5) Fold in the chopped apples.
6) Spoon over the cake mixture so that it is evenly spread.
7) Arrange the apple slices on the top of the cake mixture starting from the outside.
8) Bake for about an hour / 1 hour 5 minutes until a skewer is inserted and comes out clean.
9) Cool for 10 minutes in the tin before removing from the tin.
10) To make the toffee sauce, melt the margarine and sugar together and cook until they start to go golden. Stir in the cream.
11) Bring to the boil and simmer for 2 minutes.

To serve the stylish way: Pour some toffee sauce onto the base of a plate and sit the cake on top. Dust with icing sugar and serve immediately.