Chai-spiced apple crumble cake

SERVES 8 PREP + COOK TIME 1 HOUR 20 MINUTES (+ STANDING TIME)

150g butter, at room temperature 1 cup (220g) coconut sugar

2 eggs, at room temperature

2½ cups (700g) Greek-style yoghurt 2 teaspoons vanilla bean paste 1¼ cups (150g) barley flour 2 teaspoons baking powder

½ teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

¾ cup (90g) almond meal

¼ cup (90g) honey

¼ teaspoon ground cinnamon, extra 1 tablespoon honey, extra

APPLE TOPPING

2 medium red-skinned apples (300g), cored, sliced thinly

¼ cup (20g) flaked almonds

¼ cup (55g) coconut sugar 2 tablespoons shredded coconut 2 tablespoons barley flour

1 Preheat oven to 180°C (160°C fan-forced). Grease base and side of a 20cm springform cake pan; line with baking paper.

2APPLE TOPPING Combine ingredients in a medium bowl. Stand the mixture for 10 minutes, stirring occasionally.

3 Beat butter and sugar in a medium bowl with an electric mixer for 4 minutes or until light and creamy. Add the eggs one at a time, beating well after each addition. Fold in 1 cup of the yoghurt and 1 teaspoon of the vanilla paste until just combined.

4 Sift flour, baking powder and spices in a medium bowl. Stir in the almond meal. Fold the flour mixture through the yoghurt mixture. Spoon into the pan; level the top. Place apple topping over the batter.

5 Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave cake in then pan for 10 minutes; transfer to a wire rack to cool.

6 Combine honey, remaining yoghurt and remaining vanilla paste in a medium bowl; dust with extra cinnamon.

7 Serve cake drizzled with extra honey, accompanied by honey yoghurt.

Suitable to freeze. Not suitable to microwave.