2 tsp caraway seeds
100g/3½oz self-rising flour
100g/3½oz whole meal flour
175g/6oz golden caster sugar
1 tsp baking powder
200g/7oz unsalted butter, softened
3 free-range eggs
250g/9oz courgettes, grated and dried in a clean tea towel
For the filling
3-4 juicy eating apples, peeled
2-3 tbsp. cloudy apple juice
2 tbsp. sugar
50g/2oz butter, softened
300g/10oz cream cheese, softened
For the topping
2 handfuls oats
Golden caster sugar
- Pre-heat the oven to 190C/375F/Gas 5. Line 2 x 20cm/8in diameter cake tins with baking parchment.
- Over a medium heat in a frying pan, toast the caraway seeds for 2-3 minutes until fragrant.
- Sift the flours into the bowl of a food processor then add the sugar, baking powder and salt. Add the butter and eggs and process them until they form a batter. (You can also do this in a large bowl with a handheld electric mixer.)
- Tip the batter into a large bowl and gently fold through the grated courgettes and the caraway seeds.
- Divide the mixture equally between the two lined cake tins and cook for 25-30 minutes or until golden-brown and springy to the touch. Remove from the tins and cool on a rack.
- For the filling, grate the apples into a pan and add the apple juice as required to keep apples moist. Add the sugar and bring the mixture to a simmer, stirring occasionally until the apples are softened, caramelized and all obvious wateriness has gone. Turn off the heat and leave to cool.
- Add the butter and the cooled apple mixture to the bowl of a large food processor and blend to a purée. Stir this into the softened cream cheese and set aside.
- For the topping, toast the oats in a dry frying pan until golden-brown and aromatic, then add the sugar to caramelize the oats.
- Once the cakes are cool, spread a thick layer of the filling on onto one cake. Gently place the other cake onto the top, then spread a thinner layer of icing on top. Sprinkle with the toasted oats and serve.