Honey Apple Cake
Oy! So today marks the first day of Rosh Hashanah, which is the Jewish New Year. So the vibe is to eat lots of delicious sweet things, in order to set yourself up for a sweet year ahead. I mean, I guess if I have to... The traditional sweet foods to eat on this day are apples and honey, usually with the former dipped or soaked in the later. With this in mind, I have re-invented the salivation inducing honey cake. I've always loved traditional treats, but it is close to impossible to find gluten free versions. And a Jewish feast without the sweet breads and cakes is like a Fabio without the muscles - no thanks.
This cake is so moist I had to check I didn't double the measurement of honey. It's a proud cake that sits in a pool of it's own 'don't-mind-if-I-do's, this is an invisible pool of course, (kind of like the one you pretend to be swimming laps in to get bikini-ready)with not a shred of sog. I have drizzled this mouth watering madness in a creamy lemon icing, to really help all the Shiksa's out there stand out in the crowd.
Shepen Naches! (Enjoy!)
4 green apples – peeled, cored and grated 6 large eggs 1 cup honey ½ cup coconut cream 1 ¼ cup grapeseed/conola oil 1 ½ tsp pure vanilla 5 cups almond meal 2 tsp baking soda 1 ½ tsp cinnamon ¼ tsp allspice dash ground cloves ¾ tsp salt
- pre-heat the oven to 150°C/300°F
- Peel, core and grate your apples and set aside.
- In a bowl combine your eggs with the honey, coconut cream, oil and vanilla essence and whisk until frothy.
- In another bowl combine all the dry ingredients and mix well.
- Then combine with the wet ingredients and mix well.
- Then add the grated apple and mix well.
- Greece a nine inch bunt baking pan and pour in the dough.
- Bake for 60 minutes or until the sides of the cake pull away from the pan and the bottom is evenly browned.