Apple and honey cake

Ingredients:

Cupcake

• 1 cup vegetable oil + extra to grease the pan
• 3 cups premium flour
• 1 teaspoon baking powder
• 3/4 tsp baking soda
• 0.5 tsp salt
• 1.5 tsp ground cardamom
• 0.5 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 cup of honey (any)
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 3 apples (about 600 g), peeled and grated
• 1/4 cup warm water

Glaze

• 2 cups powdered sugar
• 3 tablespoons of honey
• 2–3 tablespoons of water

Preparation:

1. Preheat oven to 175°C. Grease a 12-cup non-stick bundt cake pan with vegetable oil.
2. Pie:
   
   In a large bowl, combine the flour, baking powder, baking soda, salt, cardamom, allspice, and nutmeg. In another large bowl, combine 3/4 cup honey, granulated sugar, vegetable oil, and eggs; beat with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla. Reduce the mixer speed to low, add the flour mixture, and mix until smooth. Fold in the apples. Pour the batter into the prepared baking dish. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, 50–55 minutes.
3. Meanwhile, in a small bowl, combine the remaining 1/4 cup honey with warm water. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool in the pan for 20 minutes, then turn it out onto a wire rack. Brush with the remaining honey mixture and let cool completely.
4. Glaze:
   
   In a medium bowl, combine the powdered sugar, honey, and 2 tablespoons of water until smooth. If necessary, add up to 1 tablespoon of water to loosen the glaze. Transfer the cake to a serving plate and drizzle the glaze over the sides.