If you love apple pie but hate the thought of all those calories that butter rich pastry will add to your hips try this far healthier version instead. Made with wholemeal flour and packed with apple it's bursting with cholesterol lowering fibre and saturated fats are kept to a minimum by using polyunsaturated margarine instead of butter. Serve it just as you would apple pie - warm with a dollop of custard, cream or ice-cream (see our ‛world's easiest ice-cream recipe) or slice it up cold and give it to the kid's in their lunchboxes instead of the usual high fat cakes and biscuits or straight after school with a glass of ice cold milk.

450g (1lb) Cooking Apples, peeled, cored and chopped into approximately 1 cm sized chunks.
225g (8oz) Wholemeal Flour
175g (6oz) Dark Soft Brown Sugar
110g (4oz) polyunsaturated margarine
3 medium eggs, beaten
Approx 5 - 6 tbsp milk
4 tbsp clear honey
1 tsp Ground Mixed Spice
2 tsp Ground Cinnamon
2 tsp Baking Powder

Pre-heat oven to 170°C: 325°F: Gas 3.

Grease a deep 18 cm (7 inch) round cake tin, line with buttered greaseproof paper.

Cream together the margarine and sugar, until light and fluffy using an electric whisk.Add the eggs, a little at a time, beating constantly.Add the flour, spice, baking powder and 2 of the tablespoons of honey. Mix thoroughly. Fold in the apples and enough milk to produce a soft dropping consistency.

Pour into the prepared cake tin and bake for 1¬Ω hours until well risen and firm to the touch.Turn out on to a wire rack to cool.

When cold, warm the remaining two tablespoons of honey in a little pan then pour over the top of cake.