Spiced Apple and honey bundt cake with cinnamon mascarpone



5 granny smith apples

Juice of 1 lemon

2 tbsp coconut sugar

¼ cup Greek yoghurt

150g butter

½ cup wildflower honey

4 eggs

100g ground almond

200g rice flour

1 tsp baking powder

1 tsp cinnamon

1 tsp mixed spice

Icing Ingredients:

200g mascarpone

¼ cup natural Greek yoghurt

½ tsp cinnamon

1 tbsp wildflower honey


Pre heat the oven to 180 degrees

Grease a 24cm bundt tin

Peel, core and chop the apples into cubes

Toss the apples with the juice of the lemon and the coconut sugar. Spread in a single layer and roast in the oven for approx. 20 minutes until they are starting to soften but still hold their shape. Allow to cool and then place ½ cup of the cooked apples in a blender with the yoghurt. Blend until smooth.

Reduce the oven temp to 165 degrees

Soften the butter and beat with the honey in a mixer until light and fluffy. Add the eggs one at a time, beating well after each addition

Fold in the dry ingredients and lastly fold through the apple/yoghurt mix

Gently mix the remainder of the roasted apples through the cake batter and then place in the bundt tin. Bake for approx. 50minutes until the cake is cooked when tested with a skewer

Allow to cool for a while before removing the cake from a tin. Cool completely before icing

To make the icing:

Mix together the mascarpone, yoghurt, honey and cinnamon and spread over the top of the cake.


Signup for our newsletter!