• 2 large eggs, at room temperature
  • 75g caster sugar
  • 75g light soft brown sugar
  • 125ml vegetable oil
  • 225g runny honey
  • 375g plain flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 bramley apple, peeled, cored and coarsely grated
  • 2 red apples
  • 1 tbsp lemon juice


  1. 1

    Line a 24cm round springform tin with greaseproof paper. Preheat the oven to 180°C/fan 160°C/gas mark 4. Beat together the eggs and sugars with a handheld electric mixer for 5 minutes until pale and fluffy, then beat in the oil and 200g honey. Mix together the flour, baking powder, bicarbonate of soda, cinnamon, ginger and cloves and fold it into the wet mixture carefully, making sure not to overwork the batter. Add the grated apple and carefully stir until it's evenly distributed. Add the batter to the lined cake tin and smooth the top.

  2. 2

    Quarter the red apples and cut each quarter into slices roughly 2-3mm thick. Toss them in lemon juice to prevent browning and fan the slices all over the top of the cake, making sure they're overlapping slightly. There will be two rings of apples on top of the cake. 

  3. 3

    Bake for 50 minutes to 1 hour, until golden and risen. Cover the cake with foil and cook for a further 15-20 minutes, until a skewer inserted into the middle comes out clean.

  4. 4

    Once the cake has finished cooking, place the remaining honey in a small saucepan over a low heat until very runny. Brush honey all over the still warm cake and leave to cool completely before slicing to serve.


Nutritional Details

Each serving provides
  • Energy 1403kj 335kcal 17%
  • Fat 10.0g 14%
  • Saturates 1.1g 6%
  • Sugars 31.0g 34%
  • Salt 0.44g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1432kj/342kcal

Each serving provides

55.5g carbohydrate 1.3g fibre 4.3g protein

Also in these Scrapbooks

Back to top