Apple & Roasted Nougat Cake

A new take on a carrot cake, made with apples and our Ooh La La Nougat with a twist!


• 2 1/2 Cups flour
• 2 tsp baking powder
• 1 1/2 tsp bicarbonate of soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 2 tsp salt
• 1 1/2 cups sugar
• 1 1/2 cups of oil
• 4 eggs
• 3 cups grated granny smith apple (cored & peeled)
• 1/2 cup tinned, crushed pineapple (drained)
• 1 1/2 cups chopped up Ooh La La Nougat, preferably roasted (Any flavour you want! We used our Original nougat) *

• 1/2 cup brown sugar
• 2 Tbsp oil
• 1/4 cup chopped, Ooh La La nougat, preferably roasted *
• 2 Tbsp milk

• 65g butter
• 250g icing sugar
• 1/2 tsp vanilla extract
• 125g smooth cream cheese

* How to Roast Nougat:
Place any Ooh la la nougat, in an oven preheated to 100°C for approximately one hour



  1. Preheat the oven to 180°C
  2. Sift together the flour, baking powder, bicarb, cinnamon, nutmeg, allspice & salt until evenly combined
  3. Beat the sugar, oil & eggs together until fluffy
  4. Add this wet mixture to the dry ingredients and mix until combined
  5. Add the apples, tinned pineapple and roasted nougat and mix until combined
  6. Pour the cake batter into a spring form round tin and bake for 35 minutes to an hour, until cooked through and an inserted knife or kebab stick comes out clean


  1. Mix together brown sugar, oil, toasted nougat and milk in a saucepan over medium heat, until warmed through but not boiling
  2. Pour the warm topping over the cake and return to the oven for 10-15 minutes
  3. Remove the cake from the oven & allow to cool completely on a wire rack before icing 




  1. Beat together butter, icing sugar and vanilla extract until light and creamy
  2. Stir in cream cheese, mixing thoroughly until well incorporated
  3. Roughly ice the cake, covering the entire cake




1 comment

  • Ruth Ann trumbo

    Do you have a cooking class that you teach?

Leave a comment