What you’ll need
1 ⅔ cups The Healthy Baker Self Raising Flour
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
2 tablespoon molasses
¾ cup brown sugar
2 eggs
150ml auzure Canola Oil
3 apples, diced
For the icing
125g butter, at room temperature
3 tablespoon honey
1 ¼ cups icing sugar
handful natural almonds, roughly chopped
Preheat the oven to 200C and grease and line a loaf tin.
Sift your flour into a bowl with the cinnamon and ginger. In another bowl, mix the molasses, sugar, eggs and oil until well combined.
Combine the wet and dry mixtures then fold in the apples.
Pour batter into the loaf tin, smooth over the top and bake for 45 minutes or until the cake feels firm to touch and is beginning to pull away from the tin’s sides.
Let cool in the tin for five minutes then turn out to a rack to cool completely.
To make the icing, beat butter, honey and icing sugar together until soft and fluffy. Spread over the cooled cake and sprinkle with the nuts.
