Squidgy spiced apple cake

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 160C/fan 140C/gas 3. Cream the butter and muscovado sugar in a food processor for a couple of minutes, then mix in the egg. Sift over the flour, baking powder and spices. Fold together, then stir in the apple.
2. Pour into a buttered, base-lined 20cm springform cake tin and bake for 1 hour, or until risen and browned. Combine the honey and demerara and spread over the cake while still warm. Remove from the tin and serve with cream or ice cream. Keeps for 3-4 days wrapped in foil.

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Ingredients

• 125g butter
• 225g dark muscovado sugar
• 2 eggs , lightly beaten
• 225g plain flour
• 2 tsp baking powder
• 2 tsp freshly grated nutmeg
• 1 tsp ground cinnamon
• 300g cooking apples , peeled, cored and diced
• 2 tbsp clear honey
• 2 tbsp unrefined demerara sugar

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Ingredients

• 125g butter
• 225g dark muscovado sugar
• 2 eggs , lightly beaten
• 225g plain flour
• 2 tsp baking powder
• 2 tsp freshly grated nutmeg
• 1 tsp ground cinnamon
• 300g cooking apples , peeled, cored and diced
• 2 tbsp clear honey
• 2 tbsp unrefined demerara sugar

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