Chock full of apples, this cake gets both flavour and texture from hazelnut meal. Enjoy warm or at room temperature with warm toffee sauce.
For the toffee sauce, combine the butter, brown sugar and cream in a microwaveable bowl. Heat on high for 30 seconds. Stir. Heat a further 15-20 seconds and stir again, until butter is melted. Microwave on high for 30-45 seconds more. Stir in vanilla. Serve warm over cake. Will keep in the fridge and can be re-heated as needed.