Cook: 45 minutes

Serves: 6 - 8

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.

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Cakes

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Ingredients

Name: Recipe: Clustered apple and miso cake
Prep time: 25 min
Cook time: 45 min
Yield: 6 - 8
Ingredients: 160g margarine / non-dairy unsalted butter; 100g caster sugar; 150g dark honey (or maple / date syrup if vegan); 220g unsweetened apple sauce (2 cartons); 2 tsp vanilla extract; 2 tbsp plant-based milk; 1 tbsp white miso paste; 280g plain flour; 2 tsp baking powder; 1 tsp bicarbonate soda; 3-5 small red apples – peeled, cored and quartered; Glaze: 3 tbsp apricot jam – melted; Garnish: dusting of icing sugar

160g margarine / non-dairy unsalted butter
100g caster sugar
150g dark honey (or maple / date syrup if vegan)
220g unsweetened apple sauce (2 cartons)
2 tsp vanilla extract
2 tbsp plant-based milk
1 tbsp white miso paste
280g plain flour
2 tsp baking powder
1 tsp bicarbonate soda
3-5 small red apples – peeled, cored and quartered
Glaze: 3 tbsp apricot jam – melted
Garnish: dusting of icing sugar