Remove the seeds from the cardamom and grind as finely as possible using a pestle and morter.
3 cardamom pods
In a large bowl, cream the butter, sugar and honey along with the cardamom until light and fluffy.
120 g unsalted butter, 100 g golden caster sugar, 30 g runny honey
Beat in the eggs, one by one.
2 large eggs
Sieve in the dry ingredients and stir until just incorporated.
60 g wholemeal flour, 55 g plain flour (all purpose flour), 1 tsp baking powder, ⅛ tsp bicarbonate of soda (baking soda), 50 g ground almonds
Stir in the apple and yoghurt.
200 g cooking apple, 1 tbsp natural yoghurt
Spoon into 12 mini bundt moulds or cupcake cases.
Bake at 180℃ (160℃ fan, 350℉, Gas 4) for 15-20 minutes until the cakes are well risen, golden and firm to the touch.
Allow to cool for a few minutes, then turn out onto a wire rack to cool completely.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.