Apple Yoghurt Cake with Miso Caramel

INGREDIENTS: (Serves 6)

• 330g white sugar
• 126ml water
• 250ml cream
• 4 tbsp light miso
• 185g butter, melted
• 2 large eggs
• 380g Nutriday Double Cream Plain Yoghurt, plus extra to serve
• 385g light brown sugar
• 1 tsp vanilla extract
• 300g self-raising flour
• 4 apples, peeled, cored and sliced
• Ground cinnamon, to dust

DIRECTIONS:

• Combine sugar and water in a saucepan.
• Whisk to combine, then place over medium-high heat. Bring to a boil, without stirring, and cook until it’s a deep amber red colour.
• Remove from heat and slowly pour in the cream, swirling the pan as you do.
• Add the miso, and whisk to thoroughly combine.
• Allow to cool while making the cake batter.
• Preheat the oven to 180°C or 160°C fan-forced.
• Grease and line a 25cm springform cake tin with baking paper.
• Place the butter, eggs, yoghurt, sugar and vanilla in a bowl and whisk to combine.
• Sift over the flour and stir until smooth.
• Spoon ⅓ of the sauce onto the bottom of the lined cake tin. Arrange the apples on top of the sauce in two layers. Drizzle with another ⅓ of the sauce.
• Pour the cake batter oven and bake for 45 minutes or until a wooden skewer inserted into the middle comes out clean.
• Allow the cake to cool for 10 minutes before unmoulding.
• Serve with the remaining caramel sauce, a dollop of double cream yoghurt and a sprinkling of cinnamon.