During Rosh Hashanah (the Jewish New Year), it is customary to serve apple slices dipped in honey – a symbol of the sweetness wished for in the year to come. Cakes are baked sweetened with honey. This one also uses apples.
- 125 g unsalted butter, at room temperature
- 115 g caster sugar
- 3 extra-large free-range eggs
- 1/2 t vanilla
- 120 g cake flour
- 2 t baking powder 2 t
- 1/4 t salt
- 2 T milk
- 4 - 6 Granny Smith apples, peeled, cored and cut into wedges
- For the syrup:
- 50 g unsalted butter
- 4 T honey
1. Preheat the oven to 180ºC. Cream the butter with the sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla.
2. Sift the flour, baking powder and salt together, twice. Fold into the egg mixture. Stir in the milk, adding a little more if the mixture seems too stiff.
3. Turn into a greased 20 x 30 cm baking dish. Arrange the apple wedges in neat rows on top of the batter.
4. Bake for 30–35 minutes, or until a tester comes out clean. To make the syrup, melt the butter with the honey. Prick the cake all over and pour the hot syrup over the hot cake.
Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom