Applesauce Cake

Method

1. Heat the oven to 175C (fan 160C). Butter a 10 cm round cake tin or a 250 ml ovenproof ramekin and line the base with a disc of baking paper. Put the 20 g of raisins in a small bowl with a teaspoon of the weighed flour and toss to coat — this keeps them suspended in the crumb rather than sinking to the bottom.
2. In a bowl, whisk the remaining 70 g of plain flour with 0.5 tsp of bicarbonate of soda, 0.5 tsp of ground cinnamon, 0.13 tsp of ground nutmeg, 0.13 tsp of ground cloves and 0.13 tsp of fine salt for 20 seconds, until the spices are evenly dispersed and the mixture looks uniformly tan.
3. Melt the 15 g of unsalted butter in a small pan over a low heat and let it cool for a minute. In a second bowl, stir the 150 g of unsweetened applesauce with the 45 g of packed light brown sugar until the sugar has dissolved and the mixture is glossy, then beat in the melted butter.