Apple Lemon Honey Cake


I couldn't wait to share today's recipe with you: Apple Lemon Honey Cake. It's overdue as it is the only cake in demand here in this house at the moment. When I tried to sneak in some chestnut flour muffins, I was told that I should rather make THAT apple cake again. Pleeeeaaase!!!

I can't blame my family: this is the moistest, freshest cake I have (ever) baked (in a long time). I didn't only make cake out of it, the amounts of ingredients mentioned below in the recipe make beautiful muffins too.

And how could I deny it: it's gluten-free and sweetened with honey only. Good enough to have for breakfast. It's a cake that doesn't look as good as it tastes. But it doesn't need frosting or custards or anything on top. It's perfect just by itself. Keeps well in the fridge and just doesn't lose its moisture. I seldomly say that about my health-freak foods: but this one is highly recommendable. Bon Appetit!
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APPLE LEMON HONEY CAKE

(Print Recipe)

2 cups almond flour
1/2 teaspoon baking soda
pinch of salt

2 eggs
1/3 cup honey
1/2 cup Greek yogurt
2 teaspoons lemon zest

1 apple

powdered sugar for garnish (optional)

Serves 8 (or makes 12 muffins)
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Preheat oven to 180C/375F. Line or grease cake pan with removable bottom or muffin moulds.

In a bowl, combine almond flour, baking soda and salt.
In a another bowl, beat the eggs lightly. Stir in honey, yogurt and zest.
Combine wet and dry ingredients.

Core the apple, cut into eight wedges, then slice each wedge thinly. Gently fold the apple pieces into the batter. Transfer batter to prepared cake pan.

Bake for about 25-30 minutes, or until top is golden brown and cake tester comes out clean. Let cool on wire racks. Sprinkle with powdered sugar just before serving (optional).

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