Salted caramel apple and fig cake
Salted caramel apple and fig cake

Serves 8

6 Granny Smith apples, cored, thinly sliced

2 pears, cored, thinly sliced

1 lemon, juice and zest

300g dried figs, chopped

1 tsp ground cinnamon

3 eggs

3/4 cup brown sugar

100g butter, melted

100ml milk

350g plain flour

2 tsp baking powder

1 cup salted caramel

Combine the apple slices, pear, lemon zest, juice, figs and cinnamon in a bowl. In another bowl whisk the eggs and sugar until creamy. Whisk in the butter and milk. Sift the flour and baking powder and fold through the egg mixture. Grease and line a round cake tin, about 24cm. Pour in half the batter. Top with half the apple mixture. Pour over half the salted caramel. Repeat layers with batter, apples and caramel. Bake at 160C for 90 minutes.

The West Australian

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