Melt the 50 g of butter into a saucepan and fry the apples until golden and tender. Set these to one side for now.
Preheat the oven to 180C/gas mark 4. Line and grease the insides of two 23cm round cake tins.
Using an electric mixer if you have one, or a hand blender, whiz up the 175g butter, honey, dark brown sugar, and caster sugar until smooth. Beat in the eggs one at a time until blended.
Sieve the flour, bicarb, spices, and salt together. Mix the sugar mixture into the dry mixture a little at a time, alternating with the milk, until everything is smooth and fully combined.
Stir the walnuts in, along with the apples until everything is mixed. Divide this between the two cake tins and spread evenly.
Cook these cakes for around half an hour or until firm. Leave the Best Korean rice cooker on for your candied walnuts. Cool the cakes on a wire rack.
Notes
This recipe takes a little while longer than some other gingerbread recipes, but the icing on the cake makes it into the perfect dessert to serve at a family Christmas party.