A delicious blend of Indian spices plus apples and honey make this a great cake for snacking or dessert.
Apple Honey Cake
325 ml (1 1/3 cups) all-purpose flour
150 ml (2/3 cup) ground almonds
2 ml (1/2 tsp) each baking powder and baking soda
4 ml (3/4 tsp) ground cardamom
2 ml (1/2 tsp) ground cinnamon
1 ml (1/4 tsp) each ground cloves, nutmeg and salt
1 egg
125 ml (1/2 cup) packed brown sugar
50 ml (1/4 cup) each milk and vegetable oil
50 ml (1/4 cup) liquid honey
2 medium apples, peeled, cored and chopped
Glaze
125 ml (1/2 cup) liquid honey
30 ml (2 tbsp) apple juice or water
0.5 ml (1/8 tsp) ground cardamom
50 ml (1/4 cup) toasted sliced almonds
Line a 2-l (9-inch) square baking pan with foil, allowing 5-cm (2-inch) overhang on 2 sides of pan; grease foil.
In a medium bowl, combine flour, ground almonds, baking powder, baking soda, cardamom, cinnamon, cloves, nutmeg and salt, mixing well.
In a large bowl, beat egg with brown sugar until thick and creamy. Combine milk, oil and honey; add to egg mixture. Stir in dry ingredients. Fold in apples; spread in prepared pan. Bake in a 180 C (350 F) oven for 35 to 40 minutes or until cake tester comes out clean.
Glaze: In a small saucepan, bring honey, apple juice and cardamom to a boil; reduce heat and simmer for about 5 minutes or until slightly thickened, stirring occasionally.
Place cake on wire rack and gently poke several holes in cake with fork. Carefully pour warm glaze over cake. Sprinkle with toasted almonds. Let cool for about 10 minutes, then lift cake out of pan using foil “handles.” Serve warm or at room temperature.
Makes 9 servings.
Nutrition information per serving: 352 calories; 5 g protein; 12 g fat; 58 g carbohydrate; 2 g fibre.
Source: Foodland Ontario.
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