Apple cakes come in many forms. Some are pudding-like and need to be eaten warm with lots of custard. Others have a toffee-apple vibe, pairing the fruit with caramel and brown sugar for a warming sweetness, while others still are more apple than cake. Today’s recipe is what I call a good three o’clock cake: just sweet enough to feel like a pick-me-up, with my ideal cake-to-apple ratio. It’s lightly spiced with nutmeg, and the wholemeal spelt flour gives it a nutty, autumnal feel.
