Ingredients
- Serves 8-10
- 4 medium sized apples
- 1 tsp vanilla extract
- 1 tsp lemon zest, set aside
- 3 large eggs
- 1 Tbsp lemon juice
- ¾ cup flour
- 125g butter, softened
- 2 tsp baking powder
- ¼ cup sugar
- ¼ cup good quality honey
- Glaze
- ¼ cup honey
- 1 Tbsp lemon juice
APPLE AND HONEY CAKE
Method
- Preheat the oven to 170C Grease a 18-20 cm cake tin with butter and line with baking paper
- Prepare the apples first by peeling, halving and removing the core
- Score the top of the apples for decorative purposes
- Toss the apples through the first measure of lemon juice and set aside
- To make the cake begin by creaming the butter, sugar and honey together until light and fluffy
- Add the eggs one at a time ensuring that you beat well between each egg
- Fold through the sifted flour and baking powder until evenly mixed
- Pour into prepared baking tin and even the surface
- Place the apple halves, scored side up, evenly over the cake surface
- Bake in preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean
- Remove from oven and cool in cake tin for 5 minutes
- Remove from tin, glaze with mixed lemon juice and honey, and cool on wire rack
Comments
Apples are always a great staple in winter, and the addition of aromatic honey adds a wonderful mystery note to this cake.
Thanks to Harwarden Orchard for providing the apples used in the demonstration.
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