Ingredients 1 ½ cups plain flour ½ cup wholemeal flour 2 ½ tsps baking powder 2 tsp ground cinnamon 2 tsp ground cardamom 1 tsp ground nutmeg 1 tsp ground ginger 1 tsp round cloves ½ tsp ground star anise 1 cup brown sugar ½ cup coconut oil 2 eggs 1 tsp vanilla essence ½ cup plain yoghurt ¾ cup almond milk 2 tbsp black tea leaves 4 – 5 medium sized apples ⅓ cup flaked almonds, to top 1 tbsp raw sugar, to top Method Preheat oven to 180°c/350°f. Grease a 20cm spring-form baking tin, and set aside. Pour the milk into a small saucepan and add the black tea. Simmer gently for approx. five – seven minutes, until the milk becomes tea-infused and aromatic. Strain, and set aside to cool. Once strained, the milk should fill half a cup (if you have less make it up with plain milk and if you have more discard anything over half a cup). In a medium-sized bowl, sift together both types of flour, baking powder, and all of the spices. Peel and core the apples and chop into large-ish chunks. Set aside. In a large bowl cream together the brown sugar and coconut oil (if your coconut oil is firm, melt it in a small pot over the stove first). Add the eggs one by one, beating until nice and fluffy. Add the vanilla essence, yoghurt, and milky-tea, and stir thoroughly through. Add the dry ingredients to the wet and combine, taking care not to over-mix. Add the apple chunks and mix through. Scoop the whole lot into your pre-greased baking tin, smoothing the top down with your spoon, and sprinkle over the flaked almonds and raw sugar. Bake for 50 minutes, or until a skewer inserted comes out clean. Leave to cool in the tin for 15 minutes, turn out, and enjoy!