Wishing all our members a sweet year this Rosh Hashana 5776!
Honey Apple cake
1 stick plus 1 Tbsp salted butter
4 large apples or 6 small ones (substitute apples, apricots, plums…)
1/4 C sugar
1/4 cup honey
1/2 C all-purpose flour
2 tablespoons ground almonds
1 1/2 tsp baking powder
Preheat the oven to 180°C (350°F). Melt the butter in a small bowl and set aside to cool. Butter a non-stick 8-inch cake pan.
Wash, peel and cut up the apples. Lay the pieces of fruit at the bottom of the pan.
In a food processor or a medium mixing-bowl, blend the sugar with the eggs until the mixture whitens slightly. Add in the flour, almond powder and baking powder, and blend well. Pour in the butter, and blend again. Pour the batter evenly over the fruit, and put into the oven to bake for 40 to 50 minutes.
Let the cake settle on a cooling rack for a few minutes. Invert it on a plate (the fruit side will be on top). If any bit of fruit has stuck to the bottom of the pan, simply scrape them and place them back where they belong on the cake. Use a second plate to invert the cake again (the fruit side will then be at the bottom). Or skip flipping it and just serve slightly warm or at room temperature.