For my entire career, I have been on a quest for the perfect Jewish apple cake. To me, that means a simple, oil-based cake packed with apples and flavoured with honey, so it’s fitting for Rosh Hashanah, the Jewish New Year, when apples and honey are eaten together.
My testing determined that before they’re added to the batter, the apples really must be cooked to draw out their juices and tenderise them. Here, I roast them in the honey and some olive oil. Dairyfree, it’s the apple cake of my dreams.
HONEY-ROASTED APPLE CAKE
5 medium, sweet-tart apples, such as pink lady (about 900g)
4 tbsp honey, divided
1 tbsp plus ½ cup extra-virgin olive oil
225g all-purpose flour
1¾ tsp baking powder
1 tsp fine kosher salt
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground allspice
⅛ tsp ground nutmeg
