It has always struck me as odd that a traditional honey cake can be made without a drop of honey. This super seasonal spin on tradition is still perfectly pareve and packed with oodles of apples yet plenty of honey. I used Collection Select Farms British honey from M&S and the delicate flavour really shone through. It’s the perfect way to greet the new year.

Method

• Preheat oven to 160°C (fan) and carefully grease a 24cm bundt tin — make sure you get into every edge. If the tin has a flat bottom, line it with baking paper.

• In a large measuring jug or bowl with a pouring lip, whisk the eggs, sugar, and vanilla. Add the honey and oil and whisk again.

• Whisk the flour, salt and cinnamon together in a separate bowl to combine.

• Wash and dry the apples. Use a box grater over a bowl or chopping board and grate the apples. No need to peel them. Grate one side until just before you reach the core, then turn a 1/4 of a circle to the next apple cheek, and repeat the process, before turning again and repeating with the last side. Or quarter and core the apples then grate in a food processor.

• Combine the dry and wet ingredients in a large bowl or jug.

• Pour one third of the batter into the cake tin. Add half the grated apple. Top with another third of the cake batter and the second half of the apple. Top with the remaining cake batter.

• Bake for 45-50 minutes, until the cake springs back when gently pressed and a skewer comes out clean when the cake is pierced.

• Cool in the tin on a wire rack. Once fully cool, carefully run a knife down the sides to loosen the cake from the tin and, keeping the rack over the bottom, invert the tin. The cake should slide out.

• Serve dusted with icing sugar. If not serving immediately, wrap well and store in an airtight container in a cool place for up to 2 - 3 days.

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