Apple, ginger & honey cake

Name: Apple, ginger & honey cake
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 200 g unsalted butter, softened; 75 g Tate & Lyle Golden Caster Cane Sugar; 175 g clear honey; 3 British Blacktail Free Range Eggs; 250 g self-raising flour; 1 tbsp ground ginger; 1 tsp ground cinnamon; 1 apple, cored and cut into 1cm chunks

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Vegetarian

Serves8
CourseDessert
Prepare25 mins
Cook1 hr 20 mins
Total time1 hr 45 mins

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200g unsalted butter, softened
75g Tate & Lyle Golden Caster Cane Sugar
175g clear honey
3 British Blacktail Free Range Eggs
250g self-raising flour
1 tbsp ground ginger
1 tsp ground cinnamon
1 apple, cored and cut into 1cm chunks

TOPPING

1 apple, cored and sliced
50g honey

Preheat the oven to 160˚C, gas mark 3; grease a 20cm round cake tin and line the base and sides with baking parchment. Using electric beaters, cream the butter and sugar together until light and fluffy – about 3-4 minutes. Beat in the honey, then the eggs, one at a time. Combine the dry ingredients, adding a pinch of salt, and fold into the creamed mixture, then stir through the apple chunks.
Tip the mixture into the tin and arrange the sliced apple over the top. Bake for 1 hour-1 hour 15 minutes, until set on top and a skewer inserted into the centre comes out clean (cover loosely with a sheet of foil after about 45-55 minutes if it starts to look too dark on top). Cool in the tin.
Remove from the tin. Warm the remaining 50g honey in a pan or the microwave, and spoon or brush over the cake.