Apple & Sultana Cake
This beautiful, British recipe has been boosted by incorporating all three Madhūka products.
- Preheat the oven to 180°C, 160°C fan, Gas mark 4. Lightly grease and base line a 20cm spring-form cake tin.
- Place the teabag in a measuring jug and top up with 150ml boiling water. Leave to steep for 4 minutes.
- Remove the t-bag and add the sultanas to the jug. Leave to soak for 1-2 hours.
- Place the flour into a mixing bowl and, using your fingers, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the Madhūka powder and sugar.
- Beat together the eggs and milk and pour into the dry ingredients. Mix to a batter.
- Strain the sultanas then add these, and the diced apple, to the batter and mix in gently. Spoon into the prepared tin and bake for 1 hour, or when a knife inserted into the centre comes out clean.
- Leave to cool in the tin for 5 minutes and then remove from the tin and leave to cool on a rack.
- Heat the honey to make it more runny, then brush over the top of the cake. Sprinkle with Madhūka nibs.