This indulgent traybake combines the rich toffee flavours with tart apples, making it perfect for Bonfire Night or any autumn gathering. It features a moist apple sponge topped with crunchy toffee pieces for an irresistible treat.

Ingredients

For the cake:

• 1x apple peeled and diced into chunks
• 1tsp lemon juice
• 20g dark brown sugar

• 165g self-raising flour or gluten-free self-raising flour blend
• 75g light brown sugar
• 1tbsp ground ginger
• 1tbsp ground cinnamon
• (¼ tsp xanthan gum, omit if using regular flour)
• ½ tsp bicarbonate of soda
• ¼ tsp ground nutmeg

• 70g Longley Farm luxury Jersey butter softened
• 3tbsp black treacle
• 1x egg
• 150g Longley Farm apple yogurt

 For the topping:

• 250ml Longley Farm double cream
• Toffee Sauce recipe
• Bonfire toffee recipe

 Method:

• Preheat your oven to 200°C (180°C fan) / 392°F / Gas Mark 6. Grease and line a 30x19cm (or similar-sized) traybake tin with parchment paper.
• Add your diced apples, lemon juice and dark brown sugar into a pan. Heat gently over medium heat until slightly translucent.
• Distribute the apple chunks evenly across you’re your pre-lined tray.
• In a large bowl, add your dry ingredients making a well ready for your wet ingredients.
• Add your egg, butter, and black treacle to the dry ingredients. Mix well until combined. Stir in the apple yogurt.
• Pour the mixture into the prepared tin and smooth the surface. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. The cake should be well-risen and golden on top. Once baked, leave the cake to cool in the tin for 10 minutes.
• While the cake is cooling, prepare the topping. In a bowl whip up the double cream until thick. Decorate how you like using bonfire toffee and toffee sauce. You can also make your own apple crips to go on top. 
• Serve and Enjoy. This recipe also makes great cupcakes just decrease the cooking time by 5 minutes.
• Store in an airtight container in the fridge for up to 5 days.