Stirring through crunchy nut and raisin granola gives this apple cake recipe plenty of texture and bite. With a silky-smooth, salted honey butter icing, it’s a moreish teatime treat that’ll leave you coming back for more.
Victoria Prever
Victoria Prever is the food editor at The Jewish Chronicle, having left a legal career to train as a professional chef at Leith's School of Food and Wine. She's also a freelance food writer, cookery teacher and food consultant.
https://www.thejc.com/lets-eat
1HR 30MIN
Total time
Ingredients
Servings
10
For the cake
115 g
M&S Remarksable Value unsalted British butter, room temperature
1
M&S large free-range egg, lightly beaten
1 1/2 tsp
bicarbonate of soda
1 tsp
1 tsp
1 tsp
For the buttercream
200 g
To decorate
1 handful
