One day, I had too much apple compote in my fridge and I wondered what it would taste like in a cake. It turned out to be the softest, spongiest cake I've made in a very long time.
Preheat the oven to 200ºC (heat above and below, no fan). Butter or oil a round springform pan or loaf tin, to prevent the cake from sticking to the sides. You can line it with baking paper too.
Whisk the wet ingredients together in a large bowl until they're well integrated and mixed. If using butter, melt it beforehand.
Mix the dry ingredients in a separate bowl, then add them to wet mixture. Mix well, pour into your chosen springform pan or loaf tin, and let it sit for 15-20 mins, this allows for some activation of the baking powder and helps it rise better when it's in the oven.
Place in the oven and bake for 15 mins at 200ºC. Then reduce heat to 180ºC and bake for another 20-25 mins or until you stick a toothpick inside and it comes out clean.
Let it cool down a bit after bringing it out of the oven. Remove the cake from the mold and enjoy!