Apple, Ginger & Honey Cake Recipe | Waitrose & Partners (2024)

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Vegetarian

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

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

Method

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.

Cook’s tip

This cake is equally good made with pears, adding 1 tsp mixed spice instead of the ginger

Nutritional

Typical values per serving when made using specific products in recipe

Energy	1,599kJ/ 382kcals
Fat	19g
Saturated Fat	11g
Carbohydrates	48g
Sugars	29g
Fibre	1.6g
Protein	5.1g
Salt	0.3g

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Item price

£1.90

Price per unit

£7.60/kg

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