A financier is usually a petit four, made of an almond batter with egg whites and browned butter. The moisture of the mix and the texture of the apples with the flavor of the browned butter make this delicious on its own. (We don’t decorate with fresh apples, because they turn brown, and then the tart doesn’t look nice.) This tart will keep for a week in the refrigerator.
- 3 Tablespoons unsalted butter
- 1 Cup heavy cream
- 1/4 Cup plus 3 tablespoons confectioners’ sugar
- 2 Tablespoons honey
- 1 Cup 2 tablespoons all-purpose flour
- 2 Tablespoons cornstarch
- 4 large egg whites
- 1 vanilla bean, split
- Pinch of salt
- 1/2 Cup slivered almonds
Tart Shell (unbaked)
- 1 Cup plus 1 tablespoon confectioners’ sugar
- Pinch of salt
- 9 Tablespoons unsalted butter, softened
- 1 large egg
- 1 3/4 Cup all-purpose flour
- 10 Tablespoons unsalted butter, cut into tablespoons
- 1/2 Cup honey
- 1/4 Cup Calvados or apple jack
- 3 medium (5 10 grams) Golden Delicious apples, peeled, cored, and cut into l/4-inch dice
Calories Per Serving1057
Folate equivalent (total)130µg32%
Apple Honey Cake
I love this recipe because it is super easy to prepare. All you need is a bowl and a mixing spoon. Almost anyone can make this cake, guaranteed. It is a great recipe for kids, or anyone who is intimidated by baking.
- Nonstick cooking spray, such as PAM
- ½ cup oil
- ½ cup orange juice
- 2 eggs
- 1 cup honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant coffee dissolved in 1 teaspoon boiling hot water
- 1¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 cup cubed or shredded apples (optional)
- Pinch of salt
2. Spray a 10-inch loaf pan or 9-x13-inch pan with nonstick cooking spray.
3. In a large mixing bowl, combine the oil, juice, eggs, honey, vanilla, and coffee.
4. In a medium mixing bowl, mix together the flour, baking soda and spices.
5. Combine the baking soda and spices with the flour and then stir the flour into the batter until thoroughly mixed.
7. Pour batter into pan. Bake for forty minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Apple Honey Cake: perfect for Rosh Hashanah.
I know, a lot on my plate this week, but I wanted to share this recipe for Healthy Apple Honey Cake with you because you’re going to want to make it for Rosh Hashanah.
Mix. Bake. Drizzle. Serve.
I took a recipe I had for a traditional honey cake, and modified the ingredients to create a healthy apple honey cake. Apple sauce does double duty, replacing the refined oil and also making a sweet cake without the need for refined sugar. Fresh chopped apples help to keep the cake moist without the addition of oil. I opted for extra spices instead of extra oil and sugar…and you know what? I think this healthy apple honey cake is tastier than the original!
With no refined sugar or oil, this cake can be eaten any time with no guilt.
Although I list the chocolate date drizzle as optional for this healthy apple honey cake, I suggest you don’t opt out. I even suggest you make a double batch because….well CHOCOLATE. Raw cacao is high in antioxidants and trace minerals, protects nerve cells, improves circulation and increases energy….not to mention that chocolate is yummy! You won’t miss the sugar either because those dates are sweet and full of fiber, antioxidants, nutrients which provide a wide range of health benefits. Can you imagine all of the wonderful things you’ll want to dip into this sauce?
Delicious drizzle is made with raw cacao and loaded with health benefits.
Apple date honey cake
It seems like Rosh Hashanah customs were created by lovers of fruits and vegetables. Most families will begin Sunday night’s holiday dinner with apple wedges dipped in honey to symbolize the hope for a sweet new year, and many serve sweet vegetables, especially carrots and sweet potatoes.
We like the Sephardi custom of starting the meal with a mini-Seder, a ritual derived from the Talmud. Guests sample small portions of certain vegetables and fruits, such as pumpkin, leeks, chard, black-eyed peas, pomegranate seeds and dates, and say a blessing with each one. The choices vary depending on what’s available at the market -- pumpkin might be replaced by other squashes, black-eyed peas by other beans, and chard by beet leaves or spinach.
And the blessings vary depending on the community and individual home. Some blessings have roots in Talmudic symbolism. Pomegranate seeds are served because they stand for the wish that one’s mitzvot, or good deeds, be as numerous as the fruit’s seeds, which are said to be 613, the same as the number of commandments in the Torah.
Other blessings are actually puns on the Hebrew or Aramaic names of the foods. The word for black-eyed peas, for example, sounds like the word for increase, and therefore the blessing is “may our merits increase.”
To make the blessings more meaningful, some create puns based on the language spoken in their home. Suggestions for English speakers include eating peas as a hope for peace. Some of these have quite different meanings than in other languages. When eating dates, the traditional saying “may our enemies be destroyed,” based on the Hebrew word for date, could be replaced by wishing single friends “happy dating.”
Because of the emphasis on sweetness for Rosh Hashanah, some avoid lemon juice and other sour ingredients and sharp foods like chiles. There are those who don’t even eat nuts because the Hebrew words for “nut” and for “sin” have the same numerological value.
One of our favorite Jewish New Year customs, observed on the second day of the holiday, calls for eating an exotic fruit or one that has just come into season and reciting a blessing that expresses gratitude for having lived to this joyous day. We enjoy sampling several fruits, such as fresh yellow dates that have turned honey-brown, Asian pears, Keitt mangoes, dragonfruit, lychees or even durian. But the fruits over which we recite this blessing most enthusiastically are fresh figs, preferably from our garden.
Grain-Free Apple Honey Cake
- For the cake:
- 1 1/2 cups (6 ounces) almond flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 3 large eggs
- 1/4 cup honey
- 2 tablespoons neutral-tasting oil (I use avocado oil)
- 1 medium (7-ounce) Granny Smith apple, peeled and cut into thin matchsticks, or grated coarsely
- For the glaze and topping:
- 1/2 cup powdered sugar
- 2 tablespoons honey
- 1 tablespoon almond milk or water
- 1/4 cup sliced almonds
Preheat the oven to 325oF. Grease an 8-inch cake pan and place a round of parchment in the bottom of the pan.
In a medium mixing bowl, whisk together the almond flour, cinnamon, nutmeg, and salt. Make a well in the center of the flour, then add in the eggs, honey, and oil. Whisk wet ingredients together in the middle, then gradually whisk in the flour from the sides of the bowl. Continue whisking until the batter is smooth. Stir in the julienned or grated apple.
Pour the batter into the cake pan, taking care not to move the parchment around. Spread out the batter in an even layer using an offset spatula or butter knife, then tap the cake pan against the countertop to remove any air bubbles.
Bake the cake for 30 minutes, until it is browned around the edges and a toothpick inserted in the middle comes out clean. You may also use a probe thermometer to test for doneness—the center of the cake should be 210oF.
In a small bowl, stir together the sugar, honey, and almond milk. Cover the bowl and set it aside until needed.
Toast the sliced almonds in a skillet over medium heat until they are lightly browned, about five minutes. Shake the pan often so that the almonds are browned evenly. When they are done, immediately transfer to bowl to cool.
Allow the finished cake rest for 5 minutes, then run a knife around the edge of the pan to and invert the cake to a cooling rack. Peel the parchment off the bottom of the cake and flip it right side up.
Spread the glaze so that it drips over the edges of the cake. While the glaze is still wet, sprinkle the almonds on top.
Sour cream is made from cream and as such contains a decent amount of fat.
You add fat to your cake to make your cake richer. More creamy you could say
Cakes that do not contain any fat at all tend to be really light, delicate and usually drier f
It is supposed to keep it moist and I’m really happy to say it certainly flipping does.
It also gives it a nice dense texture, perfect to have warm with cream, custard or ice-cream (made both?) and equally as good cold with a brew!
Prepare the Apple Honey Cake
Preheat oven to 350 degrees Fahrenheit.
Spray a nine-inch round cake pan with oil and line the bottom with Gefen Easy Baking Parchment Paper. Arrange the apple wedges in a circle, then fill in the center, keeping the apples in a single layer. Depending on the size of the apples, you may not need to use all of them.
To make the honey caramel, add all ingredients into a small light-colored pot over medium heat. Stir gently with a spatula to dissolve the sugar. As the honey begins to bubble, swirl the pot as needed to cook evenly. Continue cooking and swirling until reduced and a darker amber color, about five to six minutes total. Immediately pour over the apple slices, then set aside.
Sift together flour, baking soda, baking powder, and sea salt in a bowl. Set aside.
In a separate bowl or using a stand mixer, whisk together honey, brown sugar, and eggs until smooth and slightly thickened. It should fall in smooth ribbons off the whisk.
Fold in half the flour, until just combined. Mix in the oil and applesauce until fully incorporated. Fold in the remaining flour, mixing just until there are no flour streaks or lumps remaining.
Pour batter on top of the apples and honey caramel in prepared pan. Bake until cake is golden-brown, top springs back lightly when pressed, and edges start to pull away from the sides of the pan, about 40 to 50 minutes.
Let cool in the pan for 10 to 15 minutes. Run a knife around the edges, then flip onto a plate or cooling rack. Remove the parchment paper and finish cooling. Store covered in an airtight container at room temperature for up to three days, or refrigerated for up to five days.
Preheat the oven to 180C and grease a 20cm-wide cake tin with softened butter. Dust the greased surface with a little flour.
Beat together 3 eggs, 100g caster sugar and 70g of honey until the mixture is pale and fluffy. Add 80g of softened, unsalted butter and beat in. Add 300g of sifted self-raising flour, 1 level tsp of cinnamon powder and the flesh of 3 apples, peeled, cored and cut into 1cm pieces. Mix gently, or at low speed if using a mixer.
Spoon the mixture into the cake tin and place in the oven for 45-55 min, making sure it is completely cooked in the middle before removing: test with a skewer - it should have no uncooked dough attached to it. Remove from the tin and cool on a cake rack.
Apple Honey Cake
Courtesy of Cara Peterson and Alon Shaya of Saba Restaurant, New York City
Yield: Two 13-by-9-inch pans
7 apples, preferably Pink Lady or Gala
12 ounces lager beer or cider
4 cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon ground mace
1 1/2 cups extra-virgin olive oil
1 cup honey
1. Peel the apples and grate into a large bowl using the largest holes on a box grater, allowing the liquid to collect. Pour the beer or cider into the bowl on top of the shredded apples and set aside.
2. In a stand mixer with a paddle attachment, mix the dry ingredients on low speed until well-combined, about 2 minutes.
3. In a separate bowl, whisk together the eggs, olive oil, and honey until homogenous.
4. To the bowl of dry ingredients, add part of the egg-oil-honey mixture and stir just to combine. Add part of the beer-soaked apples and stir just to combine. Alternate between the two, leaving some of the apple mixture remaining in its bowl. Mix the batter on low for 15 seconds, then add the remaining apple mixture. Mix for 1 minute (no longer) until the mixture is fully combined.
5. Portion into two greased 13-by-9-inch pans, not exceeding halfway up the side of the pan, and bake at 350˚F (if non-convection) or 325˚F (if convection) for until the center is set and the cake is golden-brown, 18 to 25 minutes. Remove and allow to fully cool before cutting.
Marguerite Imbert writes about restaurants and global food trends for the MICHELIN Guide website and elsewhere. The New Yorker and foodie enjoys writing and testing recipes and encourages everyone to cook without them.
- 2 tablespoons instant coffee dissolved into 3/4 cup hot water
- 1 cup applesauce
- 3/4 cup brown sugar
- 3/4 cup honey
- 3 large eggs
- 3 tablespoons oil
- 2 1/4 cups flour
- 2 teaspoons cinnamon
- 3/4 teaspoons baking powder
- 1/2 teaspoons baking soda
Preheat the oven to 325 F/160 C. Oil a 9x13 baking pan or spray with non-stick cooking spray.
Dissolve coffee into hot water. Set aside to cool.
Using an electric mixer or wire whisk, mix the applesauce, brown sugar and honey, eggs, and oil.
In a separate bowl, whisk together the flour, cinnamon, baking powder, and baking soda.
In 3 alternating additions, add the flour mixture and coffee to the wet ingredients. Mix after each addition just until the batter is smooth.
Pour the batter into the prepared pan. Bake, uncovered, for 20 to 25 minutes, or until the cake is golden and a toothpick or knife inserted in the middle of the cake comes out clean.