Honey Apple Cake

This is an "authentish" recipe that uses honey instead of sugar, but is raised with self-raising flour.

Makes one loaf-shaped cake.

Ingredients

• 255 g (9 oz) self-raising flour
• 1 egg
• 85 g (3 oz) butter
• 1 teaspoon (5 ml) vanilla essence (optional)
• 170 - 200 g (6 - 7 oz) runny honey
• 280 g (10 oz) peeled and cored apples, net weight. I find 1-2 large apples enough, and I usually use cooking apples but I'm sure eaters would be fine. Leftover apple can be sliced and laid on top of the cake.

Method

Mix the flour, egg, butter and vanilla essence with a little honey until it forms a dough. Mix in more honey a little at a time until the mix just starts to collapse into the centre of the bowl. It should be softer than a dough but still keep some shape. If you add too much honey the cake will be sticky, more like a pudding.

Coarsely chop most of the apple and briefly mix it into the cake mixture, keeping a few slices of apple back. There should still be lots of visible pieces of apple in the mixture.

Spoon the mixture into a non-stick loaf tin. Slice the remaining apple and arrange the slices on top of the mixture.

Bake at 340F/170C for 1 hr - 1 hr 15 mins minutes or until golden brown. Keep a close watch on the cake near the end to make sure it doesn't burn. It's done when a skewer thrust into the middle of the cake comes out clean.

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