These little apple cakes are a real mix of retro puddings and up to date desserts. I love the comforting apple sponge cake but the addition of the salted caramel sauce truly makes all the difference.
For the cakes:1.
Preheat the oven to 350°F. Grease 8 dariole molds or ramekins with butter and place on a baking sheet.2.
With an electric mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until incorporated. Fold in the flour, baking powder, salt and cinnamon. Stir in the apples and spoon the batter into the dariole molds.3.
Place the baking sheet with the filled molds in the oven and bake for 25-35 minutes or until a skewer inserted into the center comes out clean. Turn out of the molds and leave the cakes to cool on a wire rack.
For the salted caramel sauce:
Place the butter, sugar and golden syrup into a saucepan and bring to a gentle boil. Reduce the heat and simmer until the sugar has dissolved. Carefully add the cream, vanilla and salt and whisk together. Simmer for 3 minutes until the sauce is thick and sticky (use right away or transfer to a jar and refrigerate when cool to use as needed. The sauce will keep for up to 7 days refrigerated).
For the whiskey whipped cream:
In a medium bowl, whisk the cream until soft peaks form.
In a small bowl, dissolve the powdered sugar in the whiskey and then add the mixture to the cream, folding to combine.
Place a cake on each individual plate, spoon some whiskey whipped cream on top, pour on some salted caramel and serve.