Apple, Cardamom & Hot Honey Cake

1. Preheat oven to 180°C and grease or line a 20cm cake tin.

2. Chop the apples into bite-sized pieces. Set aside.

3. In a bowl, combine the flour, baking powder, cinnamon, cardamom and salt.

4. Add the butter and caster sugar to the bowl of an electric mixer and beat until pale and creamy.

5. Add the eggs one at a time, beating well between each addition. Add the lemon juice, lemon zest and vanilla extract and mix until combined.

6. Gradually add the flour mixture, mixing on low speed until just combined. The batter will be quite thick.

7. Fold through half the chopped apples, then spoon the mixture into the prepared cake tin. Scatter the remaining apples over the top.

8. Bake for 55-60 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool for 10-15 minutes before removing from the tin.

9. For the hot honey butterscotch sauce, add butter and brown sugar to a saucepan over medium heat and stir until melted and combined.

10. Add the cream and simmer gently for 3-5 minutes until slightly thickened. Remove from the heat and stir through the hot honey, vanilla and sea salt.

11. Serve with a generous spoonful of cream or mascarpone mascarpone and a drizzle of the warm hot honey butterscotch sauce.