Apple Caramel Fudge Cake

Apples are in season. I love to bake new versions of applecake. Preferably a little healthier. This one is mysteriously dark in color, has whole weat flour and flaxseeds, lots of apples, hazelnuts anda caramel fudgy glaze.

• Ready In: 45 mins
• Yields: 1 cake

Ingredients

• 7  ounces butter, melted
• 1 1⁄4 cups brown sugar
• 3  eggs
• 1 1⁄4 cups all-purpose flour
• 1⁄3 cup whole wheat flour
• 1⁄3 cup rolled oats
• 2  tablespoons flax seeds
• 1  tablespoon cinnamon
• 2  teaspoons baking powder
• 1⁄2 cup hazelnuts, roughly chopped
• 1⁄3 cup  double cream
• 1⁄3 cup golden syrup
• 1⁄3 cup sugar
• 1  pinch flaked sea salt

Directions

1. Preheat oven to 350°F Cover a 9X11 inch baking dish with parcement paper.
2. Melt the butter and let it cool slightly. Peel the apples and cut them into thin wedges.
3. Whisk together flours, oats, flaxseed, cinnamon and baking powder in a baking bowl.
4. Beat eggs and sugar until pale and fluffy. Pour in the butter and stir gently. Then add the dry in two batches.
5. Pour batter into the baking tin and press down the apple slices. Sprinkle with nuts and bake for about 20 minute.
6. Create the caramel fudge by bringing the cream, syrup and sugar to boil in a small heavy-based saucepan. Let it simmer for about 10 min and stir in the salt. Remove the cake from the oven and pour over the fudge while the cake is hot.
7. Put it back in and bake for a further 5 minute.