The New York Times posted this great recipe for a Rosh Hashana cake, and we thought it would be especially good made with Organic Lehua Honey. The lightly spiced cake with apples and a lemon-Lehua glaze is the perfect way to welcome the new season and make use of autumn fruit.
Apple Küchen with Lehua Honey
Makes one 9" cake
Ingredients for the cake:
- ½ cup (127g) unsalted butter
- 1 ½ cups (200 g) flour
- ½ cup (200g) + 1 Tbsp sugar
- ¼ cup (85g) organic Lehua honey
- 3 eggs
- 1 Tbsp grated fresh ginger
- 1 oz (56g) candied ginger, diced (optional)
- ½ tsp lemon zest
- ½ tsp salt
- 2 tsp baking powder
- 3 apples, peeled and quartered
Ingredients for the glaze:
- ¼ cup (50g) sugar
- ¼ cup (85g) organic Lehua honey
- 3 Tbsp freshly squeezed lemon juice
Directions:
- Preheat oven to 325°F. Butter and flour a 9-inch cake pan.
- Cream butter and sugar until smooth, and honey and whip until fluffy. Then add eggs one at a time; whip for another 2 minutes. Stir in fresh ginger, candied ginger (if using), and lemon zest.
- In a separate bowl, stir together flour, salt, and baking powder. Add dry ingredients to the butter mixture and stir until combined. Spread batter evenly in the prepared pan.
- Cut slits long-wise in the rounded side of the apple quarters (about ⅛” apart) - you don’t need to cut all the way through. Place the apple quarters, sliced side up, in the top of the batter, arranged evenly. Sprinkle 1 Tbsp sugar evenly over the top.
- Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. If it starts to brown too quickly cover loosely with tinfoil for the remainder of the baking time. Remove from the oven and cool on a wire rack before unmolding.
- Prepare the glaze: put lemon juice, honey, and sugar in a saucepan over medium heat. Stir constantly until sugar is dissolved and syrup begins to bubble. Remove from heat and paint the top of the cake (or drizzle) with syrup.
