Ingredients
- 90 g (3 1/4 oz) unsalted butter
- 125 g (4 1/2 oz/2/3 cup) soft brown sugar
- 1 tablespoon honey
- 1 egg
- 270 g (9 1/2 oz/1 cup) apple sauce or puréed tinned pie apples
- 125 g (4 1/2 oz/1 cup) wholemeal (whole-wheat) self-raising flour
- 60 g (2 1/4 oz/1/2 cup) self-raising flour
- 1 teaspoon ground cinnamon
- pinch of powdered cloves
Orange glaze icing
- 125 g (4 1/2 oz/1 cup) icing sugar
- 10 g (1/4 oz) butter
- 1 teaspoon orange zest
- 2 tablespoons orange juice
Method
1. Preheat the oven to 180°C (350°F/Gas 4).
2. Place 36 paper cases on a baking tray. Beat the butter, sugar and honey together until light and creamy, then add the egg and apple sauce and beat until well combined. Sift in the flours and spices and mix well. Spoon the mixture into the paper cases and bake for about 20 minutes, or until a skewer comes out clean when inserted into the centre. Allow to cool and cover with orange glaze icing.
3. To make the icing, combine icing sugar, butter, orange zest and orange juice in a heatproof bowl to make a soft pouring consistency. Add a little more orange juice if needed. Stand over a saucepan of simmering water and stir until smooth and glossy. Remove from the heat. Allow to cool slightly, then ice the cakes.
