3Add the caster sugar, brown sugar, eggs, softened butter and oil to to bowl.
4Whisk until incorporated and slightly lighter in color, so for about 1 minute.
5Add the milk, lemon juice and lemon zest and whisk until smooth.
6Add the flour, oats, cinnamon and baking soda and whisk until just mixed.
7Add in the chopped apples and fold until mixed.
8Pour into a 20x20 cm baking dish (bottom lined with parchment paper) and bake for 30 minutes or until done.
9Chop the apples into very small cubes, and add that to a large pot alongside the caster sugar, brown sugar, butter and apples and cook on high heat for about 8-10 minutes or until the caramel is thick and the apples are translucent.
10Add the heavy cream and cook the caramel on medium-low for a couple of minutes until thickened.
11Add the vanilla and salt and mix.
12Prick the cake with a fork and add the warm caramel.
13Wait about 15 minutes before serving the cake to give the caramel a chance to set a little bit.
14To make the runny whipped cream, add heavy cream and vanilla to a bowl and whisk for about a minute max.
15It’s ready when it coats the back of a spoon.
16Serve the cake warm.
Ingredients
200 g sugar
50 g brown sugar
2 eggs
50 g butter, softened
50 g oil
50 g milk
2 tbsp lemon juice
1 tsp lemon zest
200 g flour
50 g oats
2 tsp cinnamon
1.5 tsp baking soda
1 apple, cut into small chunks
150 g caster sugar
100 g brown sugar
100 g butter
2 apples, chopped into very small cubes
100 g heavy cream
1 tsp vanilla
0.5 tsp salt
heavy cream
vanilla
Equipment
bowlwhisk20x20 cm baking dishparchment paperlarge potfork