Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
- 1teaspoons baking powder
- 1 1/3 cup self-raising flour, sifted
- 2tablespoons milk
- 200grams unsalted butter, softened
- 80grams honey (save 1/3 cup for glazing)
- 2tablespoons lemon juice
- 4 Granny Smith apples
- 1/2 cup almond meal
- 4 free range eggs
- 1 1/2tablespoons rosemary
- 1 cup caster sugar
Nutrition per serving
2300kJ / 550Cal
2300 Kilojoules or 550 Calories
26% of daily energy intake*
Protein
8.1grams
Fat
28.5grams
Carbs
64.8grams
Sugars
48.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 150°C. Grease a 23cm springform cake tin. Line the base and side with a double thickness of baking paper.
Step 2 of 6
Peel, quarter and core apples. Toss apple in a bowl with lemon juice to prevent browning. Using a small knife, thinly slice the rounded side of each quarter lengthways without slicing all the way through. Set aside.
Step 3 of 6
Place flour, sugar, almond meal and baking powder in the bowl of a stand mixer. Add rosemary, butter, eggs, milk and honey. Beat for 6 minutes or until smooth and doubled in size.
Step 4 of 6
Transfer to cake tin. Arrange apples, cut-side up, into the batter snugly, cutting the last few to fit.
Step 5 of 6
Bake for 1 hour, loosely covering with foil halfway, or until the centre of the cake springs back when gently pressed. Allow to cool in tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 6 of 6
To serve, gently heat extra honey in a saucepan over high heat. Drizzle over cake and garnish with extra rosemary. Cut cake into wedges and serve warm.
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