Ingredients Print

Check off ingredients as you go

For a 22-24 cm (9-inch) loaf pan

• 180 g (1½ cups) all-purpose flour (plain flour), sifted
• 1 level tsp ground cinnamon
• 7 g (1/2 tsp) baking powder
• 1 pinch salt
• 150 g (scant ½ cup) runny honey
• 2 Tbsp brewed black tea (such as Earl Grey)
• 200 g (¾ cup + 1 Tbsp) unsweetened applesauce
• 120 g (½ cup + 2 Tbsp) light brown sugar or unrefined sugar
• 2 large eggs
• 160 g (¾ cup) neutral oil (sunflower)
• 60 g (½ cup) toasted hazelnuts (or almonds), roughly chopped
• 1 apple, grated

If you change the number of serving, consider adjusting cooking times!

1. Preheat the oven to 160°C (325°F) fan/convection. Line the loaf pan with parchment paper.

2. In a medium bowl, combine the flour, cinnamon, salt and baking powder.

3. In another bowl, mix the applesauce, honey and tea.

4. In the bowl of a stand mixer, beat the sugar and eggs on medium speed for 4-5 minutes, until the mixture is pale and thick. Slowly pour the oil into the bowl, mixing just enough to incorporate it.

5. Add the dry ingredients (flour) and the wet ingredients (applesauce) alternately, folding gently. Then fold in the chopped hazelnuts and the grated apple.

6. Pour the batter into the pan, filling it only 3/4 full since it will rise. Bake for 45-50 minutes, until golden and a toothpick comes out almost clean. In the photo I baked it for 45 minutes because I like it with a slightly soft center (thanks to the applesauce, it’s just delicious), but you can push it to 50 minutes, depending on your oven.

7. Take the cake out of the oven and let it cool completely before slicing. Store at room temperature wrapped in plastic wrap, not in the refrigerator, which tends to dry it out.

Tips and variations

• The tea adds depth to the cake and balances the sweetness of the honey.
• Swap the baking powder for 6 g of baking soda and 1 Tbsp of lemon juice (added to the applesauce); it reacts with the baking soda and helps the cake rise better.
• For a glossy cake, drizzle it with 80 g (¼ cup) of warm honey thinned with a little water as soon as it comes out of the oven.
• The cake freezes perfectly, well wrapped.
• Vary the spices with ground ginger, cloves or cardamom.