This is an Aquarius Season recipe, and like the sign this recipe is a little outside the box!

It’s a delicious apple cake but made super special with runny caramel icing on top. It was always a favourite for arvo tea when my kids were young!

Aquarians burn through the mineral salt sodium chloride and that’s where apples come in, being high in this mineral. I hope you enjoy it!

120g softened butter, plus 1.5 tbsp extra
220 caster sugar 2 free range eggs, lightly beaten
150ml milk (of choice)
1 tsp vanilla extract
1 tsp ground cinnamon
300g self-raising flour, sifted
1 cup coarsely grated, peeled apples (~2 apples)
200g rapadura or coconut sugar
1 tbsp pure cream

1. Preheat oven to 180 fan. Grease and line a 1.5 litre cake pan.

2. Beat the butter and caster sugar until pale and creamy.

3. Add eggs one at a time and beat well after each one.

4. Add 125ml of the milk with the vanilla and cinnamon and beat until smooth.

5. Gradually beat in the flour, one spoonful at a time.

6. Gently fold in the apple.

7. Pour mixture into cake tin and bake for 30-40 minutes until a skewer comes out clean from the centre of the cake.

8. Whilst the cake cools, out of the tin, on a rack, make the icing. Bring remaining milk, extra butter and rapadura sugar to the boil in a small saucepan over medium heat. Then reduce the heat to medium-low and simmer for 3-4 minutes. Remove from heat and beat in the cream until the icing has thickened. Drizzle over cake once the cake has cooled completely.