Ingredients
Digital kitchen scales
1 x 8-inch / 20cm round cake tin
1 x pack Noshu 98% Sugar Free Vanilla Cupcake Mix
For the cake
1 x sachet Noshu 98% Sugar Free Vanilla Cupcake Mix
40 g or 2 tbsp butter, melted
4 tbsp milk
1 x extra-large egg
1 tsp cinnamon
¼ tsp nutmeg
For the topping
60 g Noshu 98% Sugar Free Vanilla Cupcake Frosting Mix
70 g softened butter
1 tsp ground cinnamon
3-4 large green apples, peeled, cored and thinly sliced
Method
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In a medium bowl, whip together frosting mix, butter and cinnamon with a hand whisk until smooth. Spread this mixture all over the base of your prepared cake tin, then arrange the apples on top. This layer will form a caramel around the apples. Set aside.
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Place all cake ingredients in a medium/large bowl and mix with an electric mixer on medium for 30 seconds. Scrape down the sides of the bowl and then mix on medium for another minute.
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Pour your cake batter over the apple layer and bake in preheated oven for 35 minutes or until a skewer inserted comes out clean. Remove from oven and allow to rest for 10 minutes before transferring the cake out of the tin onto a wire cooling rack.
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Best served warm with a dollop of double cream.
Notes:
Store refrigerated in an airtight container for up to 5 days.
