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1
Slice the apple into 8 wedges, remove the peel and core, and chop into 2 mm thick pieces.
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2
Mix the water and sugar together over heat and heat the mixture until it starts to turn golden-brown.
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3
Add the apples from Step 1 and stir everything together briskly.
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4
Cover the pan and steam cook the apples for 5 minutes over low heat.
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5
Turn the apples over a few times to prevent burning.
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6
When the apples are soft and golden, stop the heat and leave them to cool.
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7
Roughly crush up the biscuits for the base of the cake and blend them finely in a food processor along with the walnuts.
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8
Combine the mixture with melted butter until the biscuit crumbs are all moist.
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9
Line a cake tin with parchment paper and then pack the mixture from Step 5 into the bottom of the tin with the back of a spoon.
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10
Place the tin in the fridge to chill the base.
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11
Place all of the ingredients into a food processor and blend until the mixture is smooth.
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12
Lastly add the cake flour and blend the mixture well again.
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13
Take the tin from Step 6 out of the fridge and scatter the apples from Step 4 over the top.
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14
Pour in the batter from Step 7.
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15
Bake the cake at 180C for 35 minutes.
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16
The cake is done.
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17
Remove it from the cake tin once it has completely cooled.
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18
When you cut the cake you'll be able to see some caramel apples peeking out.
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19
This cake tastes even better when chilled well.
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20
Reference: I used this brand of biscuits this time.
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21
5 biscuits should add up to around 30 g. You could use plain biscuits instead or a different brand entirely if you'd prefer.
