Apple Molasses Cake with Honey Icing

Processed with VSCOcam with g3 preset

Processed with VSCOcam with c1 preset

Processed with VSCOcam with c1 preset

Processed with VSCOcam with c1 preset

Processed with VSCOcam with g3 preset

This is a recipe from Anna Jones’ new cookbook A Modern Way to Eat which I received for my birthday from my boyfriend (I will be doing a review of it on here soon). I was in the mood to bake so I turned to this book I knew quite a lot of the recipes are healthier than your usual cake recipes. There is a big emphasis in this book on using fresh, good quality ingredients which are as unrefined as possible. I tried to use the ingredients recommended but had to substitute some things that I couldn’t find. Although I did overcook the top of the cake slightly it still ended up being very moist, full of flavour and, most importantly, delicious!

Apple Molasses Cake with Honey Icing

For the cake

  • 250g buckwheat flour
  • 1 tsp ground cinnamon
  • pinch of ground allspice
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tbsp molasses
  • 150g soft brown sugar
  • 2 eggs
  • 150ml olive oil
  • 3 apples (I used Pink Lady)
  • thumb-sized piece of fresh ginger, peeled and finely grated

For the icing

  • 125g butter, at room temperature
  • 3 tbsp honey
  • 200g icing sugar
  • small handful of almonds, roughly chopped

Preheat the oven to 200C. Sift your flour into a bowl with the cinnamon, allspice, baking powder and bicarbonate of soda. In another, mix the molasses, sugar, eggs and olive oil until you have a deep, dark, even mixture. Stir in the flour mixture and mix again, until evenly combined. The mixture should be quite thick. Grate in the apples and ginger and mix well.

Butter and line a 450g loaf tin, pour the cake mix in and smooth out the top with the back of a spoon. Bake for 45-50 minutes, until a skewer poked into the cake comes out clean. Check from time to time by peering through the oven door. If the top looks like its browning too quickly, cover loosely with foil.

Once golden, remove from the oven and cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

To make the icing: beat the butter, honey and icing sugar together in a bowl until whippy and fluffy. spread the icing thickly over the cake and sprinkle over the almonds.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s