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Hidden Apple, Cinnamon and Honey Cake

Ren Behan
A simple but very tasty apple cake, with cinnamon and honey.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Cuisine Polish
Servings 8

Ingredients
  

For the apples

  • 4-5 medium-sized cooking apples
  • 1 teaspoon cinnamon
  • 1 tablespoon soft brown sugar
  • 1 tablespoon runny honey

For the cake batter

  • A small knob of butter to grease the tin
  • 110 g/ 1/2 cup caster sugar
  • 125 ml/ 1/2 cup runny honey
  • 4 large eggs lightly beaten
  • 240 ml/one cup vegetable oil
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla bean paste or extract
  • 240 g/2 cups self-raising flour
  • 1 teaspoon baking powder
  • Icing sugar to dust

Instructions
 

  • Pre-heat your oven to 180 degrees Celsius/gas mark 4. Grease and line a 23cm spring form tin.
  • Peel and core the apples and slice into thin slices. Put them in a pan with the cinnamon, brown sugar and honey and cook very gently for around five minutes. Leave them to one side to cool.
  • In a clean bowl bowl (or stand mixer) add the caster sugar, honey, eggs, vegetable oil, cinnamon and vanilla and beat for around three to four minutes until pale.
  • Sift in the flour and baking powder and gently fold or mix the flour in with a metal spoon.
  • Pour 2/3 of the cake batter into the lined tin. Take a slotted spoon and spoon over the apples (drain away and juice and drink it!) Push the apples down a bit, then pour the rest of the cake batter over the top to cover the apples.
  • Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the centre of the cake. Keep an eye on the cake, if it starts to look too golden, place a piece of foil over the top half way through cooking.
  • Leave to cool before serving and dust with icing sugar. The cake will keep for up to five days in a tin.