Method

• Pre heat the oven to 180°C
• For the sponge mixture, sift the flour and baking powder into a large bowl with the salt and castor sugar
• Cut in the butter and rub together with your fingers until you form a breadcrumb texture (or do this using a food processor)
• Beat the egg in a measuring jug with the vanilla essence then pour in milk up to the 110ml mark
• Add the milk and egg to the flour mixture and bring together to form the sponge, add a little orange zest (leaving most for the apple mixture) and mix through
• Next, peel, core and dice the apples
• Add the butter to a hot frying pan and toss the apples through before caramelising with the honey
• Add the chopped dates and cinnamon to the pan along with the rest of the orange zest
• Cook for a few minutes making sure that the apples are evenly coated in the honey caramel
• Divide the cooked apples into four individual baking dishes (approx 250ml volume each) and use a piping bag to squeeze a thin layer of the sponge mixture on top
• Scatter the sponge with flaked almonds and bake for 18 minutes until golden and risen in the centre
• Serve the individual cakes with a spoonful of vanilla ice cream on top and dust with icing sugar