蜂蜜苹果杏仁蛋糕

SERVES 8–10

8-10人份

材料：

275g plain wholemeal flour

275克全麦面粉

75g self-raising flour

75克自发酵面粉

2 teaspoons baking powder

2茶匙发酵粉

3 tablespoons ground almonds

3汤匙杏仁碎

½ teaspoon ground cinnamon

半茶匙肉桂粉

½ teaspoon ground ginger

半茶匙生姜粉

¼ teaspoon ground cloves

1/4茶匙丁香粉

a good pinch of grated nutmeg

一撮磨碎的肉豆蔻

225g unsalted butter, softened

225克无盐黄油，软化

200g soft dark brown sugar

200克软黑棕糖

5 eggs

5个鸡蛋

4 tablespoons full-flavoured honey

4汤匙蜂蜜

600g tart apples, peeled, cored and coarsely chopped

600克苹果，削皮，去芯，粗切

50g raisins

50克葡萄干

4 tablespoons milk

4汤匙牛奶

2–3 tablespoons flaked almonds

2-3汤匙杏仁片

icing sugar, for dusting

冰糖碎

步骤：

Preheat the oven to 170ºC/gas mark 3½ and line a 22cm springform cake tin with baking parchment.

预热烤箱170摄氏度，在一个22厘米的蛋糕模具里铺上烤盘纸。

In a mixing bowl, combine the flours, baking powder, ground almonds and spices and mix well. Set aside.

将面粉、发酵粉、杏仁粉和香料混合好，放置一边。

Using an electric hand mixer, beat together the butter and brown sugar in a mixing bowl until light and fluffy, at least 10 minutes. Add the eggs one at a time, beating well after each addition. Add the honey and mix until blended.

用一个电动搅拌机，把黄油和糖混合到又轻又蓬松，至少10分钟，一次加入一个鸡蛋，继续搅打，直到把鸡蛋加完。再加入蜂蜜，混合好。

Add two-thirds of the flour mixture and beat on medium just until blended. Add the remaining flour mixture, fruit and milk and fold in with a spatula until just blended.

加入2/3的面粉混合物，中速搅打，直到刚混合。加入剩下的面粉混合物、水果和牛奶，用抹刀把这些材料都混一下。

Transfer to the prepared tin, spread out evenly and sprinkle over the flaked almonds. Bake until brown on top, about 40 minutes, then cover loosely with foil and continue baking until a skewer inserted into the middle comes out clean – about 50–60 minutes more. Leave to cool in the tin for about 10 minutes, then release from the tin and dust the with icing sugar.

把这些混合物都放入准备好的烤盘里，让其分布均匀，撒上杏仁片。烤到表面变棕色，大约需要40分钟，然后盖上一层锡箔纸，继续烤，直到插入一支竹签，拿出来的时候是干净的。这个过程大概需要50-60分钟。之后，让其冷却大约10分钟，然后从模具中取出来，撒上冰糖碎。