Take any plain cake recipe and finely grind 1-2 tbsp of coriander seed and add to the mix, or use this upside- down apple cake. Makes one large or two small cakes.

Recipe: Jenny Somervell

INGREDIENTS
2-3 apples
2 tbsp coriander seed
100g butter, soft
¾ cup brown sugar
1½ cup white sugar
2½ cup flour
4 tsp baking powder
2 eggs
1 cup milk
200g butter
½ tsp salt

METHOD

Finely grind the coriander seed. Cream the brown sugar and 100g butter and spread over the bottom of the cake tin. Peel, core and thinly slice the apples and cover the butter-sugar mix.

Cream the white sugar and 200g butter, add the eggs and beat until light and fluffy.

Sift in the flour, salt and baking powder and mix to a smooth batter, gradually adding the milk and then the ground coriander seed.

Pour the batter over the apples. Bake at 175°C, until cooked, about 35-40 minutes for two cakes or 60 minutes for one large cake.

Once cooked, remove from oven and allow to stand 10-15 minutes before serving. Delightful served warm with plain or lemon yoghurt.

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