Apple and honey cake

Caramelised apple sauce
Caramelised apple sauce Photo: Marco del Grande
Dietary
Nut-free

I know, you're probably saying to yourself that you haven't really stopped. The point is that the early varieties have all been picked and the tastier, mid- and late-season varieties are coming off the trees right now. Apples picked fresh off the tree are far superior to those held for long periods in cold storage.

Ingredients

3 eggs

100g caster sugar

70g of honey

80g of softened, unsalted butter

300g of sifted self-raising flour

1 level tsp of cinnamon powder

3 apples

Method

Preheat the oven to 180C and grease a 20cm-wide cake tin with softened butter. Dust the greased surface with a little flour.

Beat together 3 eggs, 100g caster sugar and 70g of honey until the mixture is pale and fluffy. Add 80g of softened, unsalted butter and beat in. Add 300g of sifted self-raising flour, 1 level tsp of cinnamon powder and the flesh of 3 apples, peeled, cored and cut into 1cm pieces. Mix gently, or at low speed if using a mixer.

Spoon the mixture into the cake tin and place in the oven for 45-55 min, making sure it is completely cooked in the middle before removing: test with a skewer - it should have no uncooked dough attached to it. Remove from the tin and cool on a cake rack.

To serve 

Serve with caramelised apple sauce and some cream if desired.