Miso paste gives an Asian spin and depth of flavour to an apple cake, and I love its subtle salty sweetness. This bake is also dairy-free and can be made vegan if you sub the honey for maple or date syrup.


Method

• Preheat oven to 180°C. Line a 22cm round cake tin with baking parchment.
  

• Combine the margarine and sugar in a stand mixer and whizz until smooth. Add honey, apple sauce, vanilla extract, plant-based milk, miso and mix until combined. It will likely be a little clumpy, but that’s fine.
  

• Gradually add the flour, baking powder and bicarbonate soda.
  

• Whisk until the batter is smooth. Transfer to your prepared cake tin.
  

• Slice the apple quarters as you would “hasselback” potatoes with, that is, thin lines down the apples, leaving the bottom part uncut and connected at one side. You can do this by placing a chopstick either side of the apple and cutting to the stick.
  

• Fan the apple and place on top of the batter, covering as much of the cake as possible.
  

• Place in the oven for around 45 minutes. After a cocktail stick from the centre comes out clean, remove the cake and allow to cool.
  

• Glaze the top with melted apricot jam.
  

• Dust the top with icing sugar before serving.
  
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