Ingredients

Method

• vegetable-oil cooking spray
• 180 g all-purpose flour
• 1½ t baking powder
• 1 t Kosher salt
• 265 g sugar
• ⅓ cup honey
• 2 large free-range eggs
• 115 g unsalted butter, melted, plus 4 T at room temperature
• ¼ cup milk
• 1 t vanilla paste
• 4 firm apples (Pink Lady or Granny Smith), peeled, cored and cut into ½ cm-thick wedges

Method

Ingredients

1. Preheat the oven to 180°C. Spray a 23 cm round cake tin with cooking spray. In a medium bowl, whisk together the flour, baking powder and salt.

2. In another bowl, whisk together 165g sugar, the honey, eggs, melted butter, milk and vanilla paste. Whisk this egg mixture into the flour mixture until just combined.

3. In a small, heavy-based saucepan over a high heat, combine the remaining sugar and 3 T water. Cook, swirling occasionally, until deep amber, about 5 minutes. Remove from the heat and stir in the room-temperature butter. Immediately pour into the prepared cake tin.

4. Arrange the apple wedges decoratively over the caramel, then spread the batter evenly over the apples.

5. Bake for 45–55 minutes, or until the top springs back when lightly touched. Loosen the edges with a knife, then invert the cake onto a plate and allow to cool slightly before serving.

Original recipe: apple-and-honey cake by Phillippa Cheifitz
Recipe adaptation and production by Bianca Strydom

Find more Jewish holiday recipes here

Videographer: Trevor McPherson

Photographer: Shavan Rahim

Food assistant: Bianca Jones