Hold the phone. NOT CITRUS?!
Surely you must be joking.
Don’t worry, my love affair with all things citrus hasn’t ended, it’s just taking a week off so I can give apples some love. Apples haven’t really featured heavily in my desserts of late, so this is a nice change. Besides, apples, honey and almonds all pair so nicely together.
This cake is a riff on the honey cake with blackberries & hazelnuts I made back in the fall, and this one once again reminds me of something you’d eat in the Shire – skillet and all, it’s very Tolkeinesque. Which of course appeals to my extraordinarily nerdy nature…
Besides that, it’s light, delicious and comes together in a snap. I used a combination of apples since I love the tartness of Granny Smith but wanted a more complex flavor – Fujis are in here too.
Excellent for dessert with some ice cream, and of course for breakfast alongside eggs & kale. Cake for breakfast? Sure, why not – it’s a great source of Vitamin E and healthy fats, plus it’s grain free, gluten free, refined sugar free and dairy free so everyone wins.
Besides cake, a few snaps of what’s been occupying my time lately:
More SF series, of course.
No filter on this next one — I couldn’t believe how bright it was!
Enjoy your cake! It tastes best in good company :)
Apple Honey Cake with Blackberries and Maple Almonds
Gluten free, grain free, refined sugar free, dairy free, paleo depending on your definition. Light almond honey cake studded with apples and topped with blackberries (mo’ fruit!) and mapled almonds. Yield: 1 8″ skillet cake; serves 2-8. Recipe is a riff on the honey cake with hazelnuts & blackberries, here. Note: I’ve adapted this recipe over time to fit my 8″ cast iron skillet perfectly, hence the odd measurements. Feel free to make this in a 9″ cake pan or skillet, just keep in mind the bake time will be less & you’ll have a slightly shorter cake.
For the cake:
- 1.5 c almond flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- heaping 1/4 tsp sea salt
- 2 eggs
- 1/3 c honey (I use raw usually) – runny and thick honey are both fine
- 1/8 + 1/16 c coconut oil, melted
- 1.5 tsp vanilla extract
- 2 apples, peeled, cored and chopped into 1/2″ pieces (I used a mix of Fuji & Granny Smith)
- 1 apple for topping, sliced into 1/4″ thick wedges + 1 tbsp coconut oil, melted
- Cinnamon for topping
Peel, core and chop 2 apples, and set aside. Lightly grease your skillet or pan of choice with coconut oil and set aside. Preheat oven to 325.
In a large bowl, whisk together almond flour, baking powder, baking soda, and sea salt. Add in eggs, honey, coconut oil, and vanilla extract, and stir until all ingredients are just incorporated. Stir in 2 chopped apples. Pour the batter into the prepared pan and set aside momentarily. Cut up the last apple, slicing it into 1/4″ wedges and toss it with the tbsp of melted coconut oil. Fan these out across the top (this is totally optional of course), and sprinkle a little cinnamon on them. Bake for 60-65 minutes (if you left the apples off the very top of the cake, your bake time will be slightly less – check at 45), until the top of the cake is lightly browned, firm, and a tester in the center comes out clean. You can cover the cake with foil during the last 15 minutes of baking if the cake is browning too fast. Remove and let cool before topping & serving.
For the maple almonds
- 1 c slivered almonds
- 1/4 c pure maple syrup
- pinch of sea salt
Heat an empty saute pan (not nonstick) over medium heat; once heated, add maple (it will bubble and fizz) and hazelnuts. Cook for about 3-5 minutes, stirring continuously until the maple has caramelized. The nuts will feel a little soft, which is fine. Spread parchment paper on a baking sheet, pour out the nuts and spread them out a bit. They will harden as they cool. Store in an airtight jar at room temp for as long as they last which is realistically about five minutes.
For serving: top cake with blackberries and maple almonds! Slice and serve, especially good with vanilla ice cream. Store any leftovers covered, in the fridge for a few days.