If you have a sweet tooth, there’s nothing like honey to hit the spot. This bake is sticky and satisfying, but light enough to slip into your solstice celebrations. Serve it with a scoop of ice cream for the perfect summer treat.
APPLE, GINGER & HONEY CAKE
Preparation time: 25 minutes
Cooking time: 1 hour 20 minutes
Total time: 1 hour 45 minutes
•200g unsalted butter, softened
•75g golden caster cane sugar
•175g clear honey
•3 free range eggs
•250g self-raising flour
•1 tbsp ground ginger
•1tsp ground cinnamon
•1 apple, cored and cut into 1cm chunks
•1 apple, cored and sliced
1 Preheat the oven to 160˚C. 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.
2 Tip the mixture into the tin and arrange the sliced apple over the top. Bake for 1 hour to 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.
3 Remove from the tin. Warm the remaining 50g honey in a pan or the microwave, then spoon or brush over the cake.
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