For the Spiced Caramelised Apple
4 eating apples (whatever you have on hand or your favourite will work)
50gm unsalted butter
1/2cup raw or brown sugar
1/4tsp ground cardamom
1/2tsp ground cinnamon
Heat the butter and sugar in a medium saucepan over medium heat, stirring until the butter is melted.
Add the spices and apples to the butter mix and stir to combine.
Cook over medium heat until the apples are starting to soften but still holding their shape.
Remove from the heat and allow to cool.
For the Cake
50gm unsalted butter 250gm brown sugar
1tsp vanilla extract
125gm plain flour
125gm self raising flour
250gm sour cream
200gm rhubarb, trimmed and chopped
200gm of the spiced apple
2tbs extra brown sugar
Preheat oven to 160C. Grease and line a 22cm round springform cake tin
In a stand mixer, combine the butter, sugar and vanilla and beat on medium speed until combined and becoming paler and fluffy.
Add the eggs and mix to combine.
Fold through the sifted flours and then the sour cream. Fold through the spiced apple and pour into cake tin.
Dot the rhubarb over the top of the cake and sprinkle with the extra brown sugar. Bake in the preheated oven for 1hour or until a skewer inserted into the centre comes out clean.
Serve warm with cream or ice-cream if desired