Apple and strawberry honey cake

Brushed with honey butter glaze and dusted with confectioner’s sugar, this apple and strawberry spelt cake is exceptionally good.
 
recipe, fruit, cake
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Recipe from: 31 July 2015
Preparation time: 25 min
Cooking time: 50 min
 
 

Ingredients

 
  • 3
    apples, preferably pink or red skinned
  • juice of half a lemon
  • 70
    g
    butter, room temperature
  • 60
    ml
    coconut oil
  • 1/4
    cup
    honey
  • 1/4
    cup
    brown sugar
  • 2
    eggs
  • 1/3
    cup
    Greek yoghurt
  • zest of 1 small lemon
  • 1/2
    cup
    whole meal spelt flour
  • 1/2
    cup
    all-purpose cake flour or gluten-free flour
  • 1
    tsp
    baking powder
  • 1/2
    tsp
    bicarbonate of soda
  • pinch of salt
  • 150
    g
    strawberries, hulled and diced
  • GLAZE:
  • 1
    Tbs
    honey
Servings: Change Serving
 
 

Method

 

Preheat the oven to 180º C.

Grease and line a 20cm cake tin with baking paper. Core the apples (skin on), halve and slice into thin wedges. Place the apples in a bowl and spritz over the lemon juice to prevent discolouration.

Whisk together the butter, coconut oil, honey and brown sugar until light and creamy. Add the eggs, one at a time, beating well after each addition. Fold through the Greek yoghurt and lemon zest. Sift in the flours, baking powder, baking soda and salt. Beat on a low speed until just combined. Fold through the strawberries. Spread the batter out evenly into the baking tin.

Press the apples wedges gently into the batter, starting from the outer edge, working your way towards the centre. Bake for 45-50 minutes until golden and cooked through. Brush the hot cake with the melted honey and butter glaze. Place back into the oven under the grill for 2 minutes to darken and caramelise the apples. Leave to cool in the tin for 10 minutes before un-moulding. Dust with confectioner’s sugar to finish.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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