Apple, honey and almond cake

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“Instead of serving the traditional sliced apples dipped in honey to wish for a good, sweet year, I'm baking this cake crowned with thinly sliced apple drizzled with honey.” – Phillippa Cheifitz

Ingredients

75 g golden sultanas
4 T brandy
2⁄3 cup honey
½ cup olive oil
3 extra-large free-range eggs
250 g ground almonds
2 (350 g) Granny Smith apples, peeled and grated
1 lemon, finely zested and juiced
For the topping:
1–2 Granny Smith apples, peeled and thinly sliced
1-2 T lemon juice
1-2 T honey

Cooking Instructions

1. Preheat the oven to 170°C. Grease a 22 cm springform cake tin with non-stick baking spray or olive oil, then line with baking paper.

2. Pour boiling water over the sultanas, drain and place in a small saucepan. Pour over the brandy, bring to a simmer, then remove from the heat. Leave to soak and cool.

3. Whisk the honey and oil until well combined, then whisk in the eggs one at a time. Add the almonds and whisk until smooth. Fold in the grated apple, soaked sultanas, lemon zest and juice.

4. Pour the batter into the prepared tin, smoothing the top. Bake for 50 minutes, or until golden and cooked through. Allow to cool in the tin for 10 minutes, then place on a wire rack to cool. Serve on a cake plate or stand.

5. Just before serving, top with peeled thinly sliced apple, painted with lemon juice and drizzled with honey.

Find more cake recipes here.

Photograph: Toby Murphy
Production: Phillippa Cheifitz
Food assistant: Kate Ferreira