Apple and strawberry honey cake

Bibby's Kitchen
12 servings Prep: 25 mins, Cooking: 50 mins

Brushed with honey butter glaze and dusted with confectioner’s sugar, this apple and strawberry spelt cake is exceptionally good.

By Food24 July 31 2015
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Ingredients (17)

3 apples — red or pink skinned
1/2 lemon — juice only
70 g butter — room temperature
60 ml coconut oil
1/4 cup Goldcrest Pure Honey
1/4 cup brown sugar
2 eggs
1/3 cup Greek yoghurt
1 lemon — zest only
1/2 cup wholemeal spelt flour
1/2 cup all-purpose flour
1 tsp Robertson's baking powder
1/2 tsp Robertson's bicarbonate of soda
1 pinch salt
150 g strawberries — hulled and diced
1 tbsp Goldcrest Pure Honey
2 tbsp butter — melted
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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.

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