Ingredients

Check off ingredients as you go

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

• 180g (1½ cups) all-purpose flour, sifted
• 1 level teaspoon ground cinnamon
• 7g (1½ teaspoons) baking powder
• A pinch of salt
• 150g (½ cup) liquid honey
• 2 tablespoons black tea (like Earl Grey)
• 200g (¾ cup) unsweetened applesauce
• 120g (⅔ cup) brown sugar or unrefined sugar
• 2 large eggs
• 160g (⅔ cup) neutral oil (sunflower)
• 60g (½ cup) toasted chopped hazelnuts (or almonds)
• 1 grated apple

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

1. Preheat the oven to 160°C (320°F) convection. Line the loaf pan with parchment paper.

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

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

4. In a stand mixer bowl, beat the sugar and eggs on medium speed for 4-5 minutes until the mixture becomes pale and fluffy. Slowly pour in the oil while mixing just enough to incorporate.

5. Alternately add the dry ingredients (flour mixture) and wet ingredients (applesauce mixture), gently folding to combine. Then fold in the chopped hazelnuts and grated apple.

6. Pour the batter into the pan, filling it three-quarters full as 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 love it with a slightly fudgy center (thanks to the applesauce, it’s absolutely delicious), but you can go up to 50 minutes depending on your oven.

7. Remove the cake from 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.
• Replace the baking powder with 6g (1 teaspoon) baking soda and 1 tablespoon lemon juice (add to the applesauce) - it reacts with the baking soda and helps the cake rise better.
• For a glossy cake, brush with 80g (¼ cup) warm honey diluted with a little water right out of the oven.
• The cake freezes perfectly when well wrapped.
• Vary the spices by adding ground ginger, cloves, or cardamom.