Add the honey and 50g of the butter to a saucepan set over medium heat.
Allow to melt and briefly bubble up until caramelised.
Add the baby apples (or pie apple pieces) and swirl the pan so that the caramel coats the fruit.
Cream the rest of the butter with the castor sugar until light and fluffy.
Add the eggs, one by one, and be sure to beat well after each addition.
Mix the flour, almonds, maize meal and baking powder and fold into the butter / egg mixture.
Lastly add the lemon zest and caramel pan juices (keeping the caramel coated baby apples aside for now) and stir through.
(If using pie apple slices, add these together with the lemon zest and be sure to add every last drop of caramel sauce as well).
Spoon the batter into individual pie moulds, and place a caramel coated
baby apple in the centre of each.
Bake in a preheated oven at 150 for
approximately 30 - 40 minutes.
It should be a dark caramel colour on
top, and should start to feel firm to the touch.
Switch off the oven and allow the cake to cool somewhat before taking it out.
Serve slightly warm, with a dollop of mascarpone.
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