If you have leftovers from your sourdough starter and you like apples, this recipe is for you! This cake is so beautiful! Fluffy on the inside with the softness of the apple chunks and the flavours of cinnamon, ginger, cloves and almonds. The perfect afternoon treat!

Ingredients:

For the apples:

• 4 apples, peeled, cored and chopped into small chunks

• juice of 1/2 lemon

• 30g sugar

• 1/2 tsp cinnamon

For the cake batter:

• 190g plain flour

• 45g almond

• 1 heaped tsp baking powder

• 1 heaped tsp baking soda

• 1/4 tsp salt

• 1 tsp cinnamon

• 1 tsp ground ginger

• 1/4 tsp ground cloves

• 115g unsalted butter, softened

• 200g golden caster sugar

• 50g sunflower oil (or vegetable/light olive oil)

• 2 large eggs

• 115g sourdough starter

• 115g milk

For the topping:

• 20g caster sugar

• 20g flaked almonds

Equipment needed:

• 21x25cm baking dish (or similar)

• baking paper

• hand mixer or food mixer

Method:

1. Preheat your oven to 190°C/375°F. Line your baking dish with baking paper.

2. Prepare your apples and mix them with lemon juice, 30g sugar and 1/2 tsp cinnamon.

3. Mix your wet dry ingredients – 190g plain flour, 45g almonds, 1 heaped tsp baking powder, 1 heaped tsp of baking soda, 1/4 tsp salt, 1tsp cinnamon, 1tsp ground ginger and 1/4 tsp ground cloves.

4. In a separate bowl using a hand mixer, cream 115g butter with 200g sugar until pale, then whilst mixing, slowly pour in 50g oil, add 2 eggs, one at a time and 115g sourdough starter. Mix until fully incorporated.

5. Alternate adding parts of flour mixture and milk into your wet batter ingredients, making sure that the flour mix and milk are properly mixed in after each addition, using a wooden spoon or spatula. Make sure that you do not overmix the batter.

6. Gently mix in the apple mixture and pour into your prepared baking dish. Sprinkle with sugar and almonds and bake for about 50 minutes. Check with a skewer to see if the cake is done – it needs to come out clean.

7. Allow to cool down and enjoy!