Ingredients

• 140g/5oz butter
• softened at room temperature
• plus extra for greasing
• 300g/10½oz Bramley apples
• peeled
• cored and chopped
• 50ml/2floz water
• 75g/3oz caster sugar
• 2 tbsp calvados
• 175g/6oz light soft brown sugar
• plus extra for sprinkling
• 3 tbsp golden syrup
• 2 free-range eggs
• 1 tsp vanilla extract
• 200g/7oz self-raising flour
• plus 2 tbsp for dusting
• 1 tsp bicarbonate of soda
• 1 Cox's Orange Pippin apple
• cored and finely sliced
• 110g/4oz dark soft brown sugar
• 110g/4oz butter
• 500g/1lb 2oz vanilla ice cream
• 2 tbsp calvados
• 175ml/6floz double cream

Directions

• Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in spring-form tin.
• Melt 25g/1oz of the butter in a saucepan and add the apples
• water and sugar. Cook over a gentle heat until steam appears from the saucepan
• then cover with a lid and cook for 3-4 minutes
• or until thick and fluffy.
• Remove the lid and beat the mixture to remove any lumps. Add the calvados and beat until well combined.
• Beat 90g/3oz of the butter and the soft brown sugar in a large mixing bowl until light and fluffy.
• Add the golden syrup
• eggs and vanilla extract and mix until well combined.
• Fold the self-raising flour into the cake mixture.
• Meanwhile
• add the bicarbonate of soda to the apple puree and mix well
• then stir this quickly into the cake mixture. Pour into the cake tin and gently tap the sides of the tin to evenly disperse the mixture.
• Bake for about 40-45 minutes in total. While the cake is baking
• melt the remaining 25g/1oz of butter in a saucepan. After the cake has been in the oven for 30 minutes
• arrange the sliced apple over the top of the cake in a circle
• and brush with the melted butter. Sprinkle brown sugar evenly over the cake and return to the oven. Once the cake is cooled
• allow to cool slightly before turning out.
• For the calvados caramel sauce
• place the sugar and butter into a small saucepan and cook until melted and well combined. Pour in the double cream and calvados. Simmer gently for three to five minutes
• or until the mixture thickens slightly.
• To serve
• cut the cake into slices and put a spoonful of ice cream on top. Finish by drizzling over some of the sauce.