Sunken apple drizzle cake
Cooking time: 40 minutes
Preparation time: 25 minutes
Juice of 1 lemon
2 tbsps caster sugar
3 Braeburn apples
125g (4½oz) butter, at room temperature
100g (3½oz) golden caster sugar
70g (3oz) honey
3 large eggs
160g (5½oz) plain flour
Pinch of salt
2 tsps baking powder
For the drizzle:
100g (3½oz) honey
100ml (3½fl oz) apple juice
2 cinnamon sticks
l Preheat the oven to 170ºC/ 325ºF/gas mark 3 and line a spring-form cake tin with baking paper.
l Mix the lemon juice and 2 tbsps of caster sugar in a large bowl.
l Peel, core and halve the apples. Cut a 1 cm-deep (½in) slice into the top of each apple half every ½cm (¼in) along, being careful not to cut right through.
l Cream the butter and golden caster sugar until it’s light and pale.
l Whisk in the honey, then 1 egg at a time, to fully combine.
l Sift in the flour, salt and baking powder, then fold together to form a smooth batter.
l Spoon the batter into the tin and smooth over. Place the apple halves evenly around the top of the batter, round-side up. Push in a little.
l Bake for 35-40 minutes.
l Simmer the honey, apple juice and cinnamon for 3 minutes until mixed and infused with the spice.
l Remove the cake from the oven and place on a cooling rack. Make holes all over the cake with a skewer then pour on the syrup. Leave the cake in the tin for 5 minutes then turn out and leave to cool a little. Eat while warm.
Cooking time: 50 minutes
Preparation time: 20 minutes
250ml (9fl oz) dry cider
100g (3½oz) honey
1 tbsp stem-ginger syrup
Juice and zest of 1 orange
Juice and zest of 1 lemon
150g (4½oz) dates
100g (3½oz) pecans
100g (3½oz) sultanas
½ tsp ground mixed spice
2 tbsps diced stem ginger
4 red apples
l Preheat the oven to 160ºC/
320ºF/gas mark 2½ and line a baking tray with parchment paper.
l Place the dry cider, honey, stem-ginger syrup and orange and lemon juice in a pan. Bring to a boil and simmer for 5 minutes.
l Chop the dates and pecans then mix in a large bowl together with sultanas, mixed spice, diced stem ginger and lemon and orange zest.
l Cut the apples into 1cm (½in) slices, keeping them stacked in the order you cut them.
l Using a 2½cm (1in) cutter, cut the core from each piece of apple.
l Dunk each apple slice in the cider syrup and stack in the order you cut them.
l Spoon the fruit mixture into the empty apple centres, making sure you push it down well to fill the hole completely.
l Bake for 35-45 minutes or until soft and golden.
l Reduce the…