Apple-and-honey cake

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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.

Ingredients

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

Cooking Instructions

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.

Find more cake recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom