Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Lightly butter a large (10-cup capacity) bundt tin and dust lightly with flour, tapping out any excess.
To make the purée, put the apples, lemon juice, apple juice and spices into a medium pan. Cook over a medium heat for 12-15 minutes or until the liquid has almost disappeared, leaving just the apple pieces behind. Remove 200g of the apple (set aside the rest in a bowl to cool) and use a stick blender or food processor to purée it.
Heat the oven to 180C/fan 160C/gas 4. For the cake, put the butter and sugar into a large bowl and use an electric mixer to beat together on medium speed for 5 minutes until light and fluffy. Briefly mix in the vanilla. Add the eggs one at a time, beating until combined before adding the next one.
Combine the flour, bicarb, spices and ½ tsp of salt in a bowl, then stir into the butter mixture in three additions, alternating with the cooled apple purée. Fold through the remaining set-aside apple pieces. Scrape into the bundt tin and bake for 55-60 minutes or until a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Reduce the oven to 140C/fan 120C/gas 1. Core the apples and cut into 2mm-thick rounds (a mandoline is best for this) and toss in the lemon juice. Put the slices onto a baking tray lined with baking parchment and dust with a little ground cinnamon. Bake in the oven for 40-55 minutes, turning halfway, until the apples have dried out and are lightly browned. Remove and set aside to cool.
To make the sauce, pour the apple juice into a small pan and cook over a medium heat at a simmer until reduced to 75ml. In a separate pan, gently heat the sugar, swirling the pan until fully melted, then turn up the heat and cook until a caramel the colour of a rusty penny forms. Sprinkle in the salt, then carefully pour in the cream, followed by the reduced apple juice. When the bubbling has subsided, you should have a smooth caramel sauce. Cool slightly.
Put the cake onto a serving plate and pour over the warm sauce. Top with the apple chips, if using, and cut into wedges to serve.