Apple & mead cake


This pudding is inspired by a German apple cake, replacing the milk and sugar to make a really moist honey flavoured cake.

In Autumn I pruned my neighbor’s apple tree in exchange for buckets of fresh apples and this pudding is perfect for using them up.




  • 125g vegetable spread( I use stork)
  • 160g honey
  • 2 eggs
  • 225g plain flour (sifted)
  • 1 level tsp baking powder (sifted)
  • ½ tsp salt
  • 70 ml mead
  • ½ a dessert apple, sliced into thin wedges
  • 1 ½ tsp of demerara sugar
  • ½ tsp of cinnamon


Preheat the oven to 180 degrees Celsius

DSC_1701Beat the spread, honey and eggs together in a bowl with an electric mixer.

Add the flour, baking powder, salt & mead. Mix well.

Spoon into a 7½ inch round cake tin and arrange the apple slices in a circle on top of the cake. Mix the sugar and cinnamon and sprinkle over the top of the cake mix.

Wrap the tin in grease proof paper, this will help prevent the cake from burning.

Cook for 40 – 45 minutes in the centre of the oven.

Remove the paper for the last 5 minutes to allow the top to brown a little.

Drizzle with a little honey and leave to cool for 15 minutes before slicing. The cake will continue to cook during this time.

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