Our stoneground wholemeal flour was featured on Donal Skehan's Kitchen Hero. Donal used our flour to make apple cakes with salted caramel sauce, which we would highly recommend! Check out the recipe below.
For the cakes:
- 110g butter plus extra for greasing
- 150g soft brown sugar
- 2 large free range eggs
- 100g plain flour
- 110g Martry Mill Stoneground Wholemeal Flour
- 1 tsp baking powder
- Pinch of salt
- 1 tsp ground cinnamon
- 300g peeled, cored and diced cooking apple
For the salted caramel sauce:
- 100g butter
- 150g soft dark brown sugar
- 3 tbsp golden syrup150 ml double cream
- 150 ml double cream
- 1 tsp vanilla extract
- Pinch of sea salt
For the whiskey cream
- 375ml cream
- 3 tbsp Jameson whiskey
- 3 tbsp sifted icing sugar
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease 8 dariole moulds.
- With an electric mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated. Fold through the flour, baking powder, salt and baking powder. Stir though the apple and place the batter into the dariole moulds. Bake in the oven for 25-35 minutes or until a skewer inserted into the centre comes out clean. Turn out of the moulds and leave to cool on a wire rack.
- To make the sauce, place the butter, sugar, and golden syrup into a saucepan and bring to a gentle boil simmer until the sugar has dissolved. 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 cream, whisk the cream into soft peaks. Dissolve the icing sugar with the whiskey in a bowl and then add to the cream, folding to combine. To serve, place a cake on each individual plate, spoon some whiskey cream on top and pour some salted caramel over.