Apples are always a great staple for time of the year and this cake with the addition of aromatic honey adds a wonderful mystery note to this cake.

Serves 8-10

4 medium sized apples, peeled, halved and cored

1 tsp lemon zest, set aside

1 Tbsp lemon juice

125g butter, softened

¼ cup sugar

¼ good quality honey

1 tsp vanilla extract

3 large eggs

¾ cup flour

2 tsp baking powder

Glaze

¼ cup honey

1 Tbsp lemon juice

Method

Preheat the oven to 170C

Grease a 18-20 cm cake tin with butter and line with baking paper.

Prepare the apples first by peeling, halving and removing the core. I then scored the top of the apples for decorative purposes.

Toss the apples through the first measure of lemon juice and set aside.

To make the cake begin by creaming the butter, sugar and honey together until light and fluffy. Add the eggs one at a time ensuring that you beat well between each egg.

Fold through the sifted flour and baking powder until evenly mixed.

Pour into prepared baking tin and even the surface.

Place the apple halves, scored side up evenly over the cake surface.

Bake in preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean.

Remove from oven and cool in cake tin for 5 minutes and then remove from tin and cool on wire rack.