For those in the mood to bake, there is nothing better than this sweet recipe for Apple and Strawberry Honey Cake
3 apples, preferably pink or red skinned
juice of half a lemon
70g butter, room temperature
60ml coconut oil
1/4 cup honey
1/4 cup brown sugar
1/3 cup Greek yoghurt
zest of 1 small lemon
1/2 cup whole meal spelt flour
1/2 cup all-purpose cake flour or gluten-free flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
pinch of salt
150g strawberries, hulled and diced
1 tablespoon honey + 2 tablespoons melted butter (glaze)
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.