Apple and honey cake

Votes: 2

Time: 1 hour 50 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 599, total fat 22 G., saturated fats 2 G., proteins 6 G., carbohydrates 98 G., fiber 2 G., cholesterol 51 mg, sodium 248 mg, sugar 70 G.

Apples and honey, two staples of the Jewish New Year (Rosh Hashanah), are the main ingredients in this cake. The apples impart a pleasant, fresh sweetness, while the honey imparts a deep, rich flavor, beautifully complemented by spices such as cardamom, allspice, and nutmeg.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

1 cup vegetable oil + extra to grease the pan
3 cups premium flour
1 teaspoon baking powder
3/4 tsp baking soda
0.5 tsp salt
1.5 tsp ground cardamom
0.5 tsp ground allspice
1/4 tsp ground nutmeg
1 cup of honey (any)
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
3 apples (about 600 g), peeled and grated
1/4 cup warm water

Glaze

2 cups powdered sugar
3 tablespoons of honey
2–3 tablespoons of water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, apples, allspice, nutmeg, cardamom, honey

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease a 12-cup non-stick bundt cake pan with vegetable oil.
Pie:

In a large bowl, combine the flour, baking powder, baking soda, salt, cardamom, allspice, and nutmeg. In another large bowl, combine 3/4 cup honey, granulated sugar, vegetable oil, and eggs; beat with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla. Reduce the mixer speed to low, add the flour mixture, and mix until smooth. Fold in the apples. Pour the batter into the prepared baking dish. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, 50–55 minutes.

Meanwhile, in a small bowl, combine the remaining 1/4 cup honey with warm water. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool in the pan for 20 minutes, then turn it out onto a wire rack. Brush with the remaining honey mixture and let cool completely.
Glaze:

In a medium bowl, combine the powdered sugar, honey, and 2 tablespoons of water until smooth. If necessary, add up to 1 tablespoon of water to loosen the glaze. Transfer the cake to a serving plate and drizzle the glaze over the sides.

Categories:

recipe / Calorie content of prepared meals / Mixer / Festive dishes / New Year / Dinner party / Desserts / Cupcakes, biscuits / Food Network - recipes / Jewish cuisine

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