3 sour apples, diced.
420 g Dansukker Organic Light Syrup
3 eggs
150 g Dansukker Light Muscovado Sugar
2 tsp Dansukker Vanilla Sugar
150 ml sunflower oil
390 g plain flour
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate of soda
1 tbsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp salt flakes
100 g walnuts, chopped

Icing
150 g Dansukker Icing Sugar
4 tbsp whipping cream
100 ml cream cheese
2 tsp Dansukker Vanilla Sugar
3 tbsp water (add more if necessary)

Set the oven to 175 °C and grease a 2-litre sponge cake tin.
Mix together the diced apple, syrup, eggs, muscovado sugar, vanilla sugar and oil in a large bowl.
Combine the dry ingredients in another bowl and then stir a little at a time into the apple mixture to give an even mixture. Add the walnuts.
Pour the mixture into the cake tin and bake in middle of the oven for 55-60 minutes. Remove from the oven and leave to cool.
Mix all the ingredients for the icing together in a food processor. If it is too thick, add a little more water.
Spread over the cake and leave to set in the refrigerator for at least 20 minutes before serving.