My mother would always make a cake with apples from our garden. It would usually be a tray bake — large enough to feed the whole family and any visitors. I’ve made this cake with her recipe, but using a round tin and adding honey.

Method:

• Pre-heat your oven to 180°C. Grease and line a 23cm spring-form tin.
• Peel, core and slice the apples thinly. Put them in a pan with the cinnamon, brown sugar and honey and cook very gently for around five minutes. Leave them to cool.
• Beat the caster sugar, honey, eggs, vegetable oil, cinnamon and vanilla in a large bowl with an electric whisk for around three minutes until pale.
• Sift over the flour and baking powder and gently fold in with a metal spoon.
• Pour two thirds of the cake batter into the prepared tin. Using a slotted spoon, pour over the apples and discard any juice. Then cover the apples with the rest of the cake batter.
• Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the centre of the cake. Keep an eye on it and if it starts to look too golden, place a piece of foil over the top.
• Cool before serving and dust with icing sugar. The cake will keep for up to five days in a tin.

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