Ingredients
- 2 large eggs, at room temperature
- 75g caster sugar
- 75g light soft brown sugar
- 125ml vegetable/sunflower oil
- 225g runny honey
- 300g plain flour
- 90g ground walnuts
- 3tsp baking powder
- 1tsp ground cinnamon
- 1/2tsp ground ginger
- 1 bramley apple, peeled, cored and grated
- 2 red/braeburn apples
- 1tbsp lemon juice
Method
- Line a 24cm springform tin with baking paper and grease the sides with butter
- Preheat the oven to 180c/160 fan/gas mark 4
- Beat the eggs and sugars with a hand held electric mixer for 5 minutes until pale and fluffy
- Then beat in the oil and 200g of the honey
- Mix together the flour, walnuts, baking powder, cinnamon and ginger, then fold it into the wet mixture. Be careful not to overwork the batter
- Add the grated apple and stir carefully until it’s evenly distributed
- Add the batter to the cake tin and smooth the top
- Quarter and core the red apples, and cut each quarter into 2-3mm thick slices
- Toss the slices in the lemon juice to stop them going brown
- Fan the slices over the top of the cake, making sure they overlap. There will be enough for an outer and inner ring.
- Bake for 50mins-1hr until golden and risen
- Cover with foil and cook for another 15-20mins until a skewer comes out clean
- Once the cake is done, heat the remaining 25g honey in a small saucepan on a low heat until very runny, and brush it over the warm cake.
- Optional: sprinkle some crushed walnuts on top
- Let it cool completely before serving