Apple, Honey and Cinnamon Cake

This old family recipe has become our favourite yom tov cake. With apples dipped in honey for Passover, and a familiar sense of tradition to break the fast, this cake is packed full of apples and spices. The recipe is so flexible and perfect for that 'last minute' cake you need to bake! It's a melt and mix recipe, so you don't need much equipment and it's a great recipe when you are in a rush. The wonderful thing about this recipe, is that you can replace the apples with pears, peaches, apricots, plums and almost anything that is in season. This recipe can be made in all cake tins, deep, shallow, long, and even a lamington tray for a slice - it's full proof!

Apple Honey Cinnamon Cake

1 cup S R flour, sifted

1 cup plain flourl, sifted

1½ cups castor sugar or honey

4 eggs, lightly beaten

125gms butter, melted

4 apples, cored and sliced

2 tablespoons cinnamon

2 tablespoons sugar

Flaked almonds to decorate


Preheat oven 180’C. Line cake tin with non- stick baking paper. Combine flours and sugar into a large bowl. If using honey, add this with the eggs.

Add eggs, butter and add the honey here, if using honey. Stir to just combine, do not over stir. Combine cinnamon with remaining sugar in a small bowl.

Pour one third of the mixture into the cake tin, and try and spread the batter over the base as well as possible. Top with one third of the apple slices. Sprinkle with cinnamon sugar mix.

Repeat with 2 more layers, finishing with a layer of apple to decorate the top.

Sprinkle with remaining cinnamon sugar mix over apples and flaked almonds.

Bake 45 mins or until golden. Let cool in tin.