- Heat the oven to 180*
- Line a baking tray with baking parchment
- In a bowl mix lemon juice and apple, and keep on one side
- In another bowl mix all the dry ingredients together (flour, sugar, baking powder, salt and spices)
- Mix the wet ingredients together in another bowl (eggs, oil, yogurt and vanilla essence)
- Combine both mixtures together with the apple
- Transfer mixture into the lined baking tray, and bake for 40 minutes
- heat the pan with the brown sugar and caramelise lightly
- then add the hot water and cardamom powder, coconut and salt and cook on a low heat until the syrup absorbs into the coconut
- remove from the heat and let it cool
- melt the butter in a pan and keep stirring without burning until light brown
- then add the sugar mix and well on low heat
- when the sugar and butter mixture starts to boil remove from the heat and add the cream and vanilla, whisking well
- allow to cool
- when the cake is ready to sandwich, separate it into two halves
- spread one half with the caramel sauce and walnuts
- put the other half on the top, and finish with the caramel topping and sprinkle over the caramel coconut and the rest of the walnuts
© Ajith Perera. All rights reserved.