This is real autumn comfort food for those dark, soggy days when even reaching for the remote control seems like too much effort. The caramel and honey in this cake gives that sweet toffee flavour, the apple adds enough moisture to stop the cake feeling too heavy. Serve with a dollop of toffee sauce, curl up in front of the tv and get all warm and cosy.

180g Gluten free self raising flour
1 tsp xanthan gum
1 tsp ground cinnamon
175g unsalted butter at room temperature
130g soft, light brown sugar
1.5ml caramel flavouring
2 tbsp honey
2 medium apples peeled and grated
3 medium eggs beaten

Toffee sauce
50g soft light brown sugar
50g unsalted butter
70 ml double cream

Preheat the oven to 150C and line a 1Lb loaf tin.

Sift the flour, xanthan gum and cinnamon into a bowl and put to one side.

Cream together the butter and when it is light and fluffy stir in the caramel flavouring, honey and grated apples.

Fold a third of the flour mixture into the sugar and butter mix, add a third of the eggs and fold until well combined. Add another third of the flour mix, fold well and then add a third of the egg and fold. Do this until all the ingredients are well combined. Pour the mix into the loaf tin and bake for approximately 30 minutes or until a skewer inserted in the middle of the sponge comes out clean.

The toffee sauce can either be made straight away and used when the cake is warm, or over the cooled cake. The sauce will keep in the fridge for 24 hours.

Add the sugar, butter and cream unto a pan and gently heat until the sugar dissolves. Pour the sauce over the cake and enjoy.