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Author Notes: This cake is deliciously moist thanks to the syrup which sinks into it as it bakes. Sweet cinnamon, tart apples and gently fragrant honey offer a sophisticated and unusual flavour combination. I love the little black specks from the poppy seeds, which give the cake a subtle crunch, and tangy creme fraiche is the best accompaniment to a generous slice. —Jordan Rondel, The Caker
Syrup & Apples
- 4 tablespoons honey
- 1/3 cup water
- 3 green apples, skin still on, cored and finely sliced
For the Cake
- 150 grams butter
- 150 grams brown sugar
- 1 teaspoon vanilla extract
- 3 organic eggs
- 50 grams ground almond
- 150 grams plain flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 3 tablespoons poppy seeds
- 1/2 cup Greek yoghurt
- Creme Fraiche to serve
- Heat the oven to 180°C fan bake and line a 22cm cake tin with baking paper.
- Prepare the syrup: Combine honey and water in a pot over medium-low heat. Cook for 5 minutes, stirring occasionally, until the syrup has thickened slightly.
- Starting from the outside, arrange the apple slices in the bottom of the lined tin. They should be overlapping, in a neat ring, and form a tight, fanned-out pattern. Do the same with the inner circle. Pour about 4 tablespoons of the syrup over the fruit.
- To make the cake: In the bowl of an electric mixer, beat the butter, sugar and vanilla until pale and fluffy. Add eggs and continue to beat for another minute. Gradually add the ground almonds, flour, cinnamon, baking powder, poppy seeds and yoghurt, until well combined. Be careful not to over-mix.
- Pour into the tin, covering the apple slices.Bake for about 45 minutes, or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake to cool for around 10 minutes before turning onto a rack.
- Serve warm with a dollop of creme fraiche. Store in the fridge in an airtight container for up to three days.
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