Annabel Langbein's one-pot spiced apple and honey cake

This cake makes an easy morning tea or prep-ahead dessert – serve it warm with hot custard in winter and with whipped cream or ice cream in summer. We subbed in honey instead of sugar to give it an amazing flavour!

250g / 8 oz butter
3-4 apples, peeled, cored and thinly sliced
1 1/2 Cups of Miele Apiaries Raw Clover Honey
2 eggs, beaten
2½ cups flour
1 tsp baking powder
2 tsp baking soda
3 tsp cinnamon
1 cup sultanas, raisins or golden raisins
½ cup walnut pieces (optional)

Preheat oven to 150°C / 300˚F. Grease the sides of a 26cm / 10 inch diameter cake tin and line the base with baking paper.

Melt butter in a large pot. Remove from heat and mix in apples and honey then eggs. Stir in flour, baking powder, baking soda, cinnamon, sultanas or raisins, and walnuts, if using, stirring just enough to blend evenly.

Spread into the prepared tin and bake until it is risen and golden and the top bounces back when pressed (about 1 hour 20 minutes).

Allow to cool for 15 minutes before turning out of the tin. If desired, top with extra walnut pieces and dust with icing / confectioner's sugar before serving.

One-Pot Honey and spiced Apple Cake keeps well in the fridge for 3-4 days and is also delicious heated and served with cream or custard.