This is a super easy, moist cake that is full of the flavours of autumn.
You will need:
3 large cooking apples – Granny Smith or other semi-tart variety
1 ½ cup brown sugar – loosely packed
2 Tb honey
¾ cup chopped walnuts
½ cup sultanas
2 cups wholemeal flour
1¼ tsp baking soda
1½ tsp cinnamon
1 tsp ginger
½ tsp nutmeg
Icing sugar for dusting.
Preheat oven for 180 C (I use non-fan bake. Decrease temperature by 10 C if using fan bake). Prepare a 24cm loose-bottomed cake tin by lining it with baking paper and greasing the sides.
Peel and core apples, then slice thinly. Place in a bowl and cover with brown sugar.
Gently melt the honey and butter, then whisk in the eggs. Add this to the apples and sugar. Stir in the walnuts, sultanas and dry ingredients. Don’t over mix at this stage or you will get a tougher cake than desired - just mix enough to ensure that the dry ingredients are incorporated.
Scrape the cake batter into the tin and level the surface using the back of a spoon or palette knife.
Bake for 35-45 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and set aside to partially cool in the tin. Carefully remove from the tin whilst still warm, dust with icing sugar and serve.