This week it’s all about the apple and honey! It was Rosh Hashanah, the Jewish New Year and we traditionally dip apple into honey to bring us a sweet year ahead. So I thought I’d give my favourite Honey cake a bit of a tweek and add some apples. The end result. In a word. Moorish!
Apple and Honey cake recipe
- 90g plain flour
- 100g Self Raising flour
- 1 ¼ tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp cinnamon
- ½ tsp nutmeg
- 4 eggs at room temperature and separated
- 100g caster sugar
- 110 ml honey
- 110 ml sunflower oil
- 50 ml Orange juice
- 1-2 small eating apples, peeled, cored and cut into slices
How to make Apple and Honey cake
Heat your oven to 180C
Measure out and sieve the flours, baking powder, bicarbonate of soda, cinnamon and nutmeg into a bowl.
In a separate bowl mix the egg yolks and sugar until well blended.
Keep the mixer going and add the honey and oil in steady streams. Mix well.
Add the dry ingredients and orange juice until completely combined.
In a separate bowl whisk the egg whites until they form soft peaks.
With a large metal spoon gently fold the egg whites into the cake mix.
Cut the apple into small chunks and drop them into the cake mix. They will sink to the bottom and make the cake very moist so don’t add more than one layer of apple.
Bake in the oven for 40-50 minutes until a skewer comes out clean. The cake will puff up due to all the air in the egg whites, but don’t be surprised when it drops back down again as it cools.
Leave it to cool completely on a wire rack before turning it out onto a cake plate ready to devour!