“This cake is so moist and yummy, its a very summery apple cake and very nice to look at, too. Its sturdy enough for transportation, so it makes a nice gift.”
READY IN:
1hr
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • For the cake
  • 3 small apples
  • 2 eggs, small
  • 2 12 tablespoons sugar
  • 1 pinch salt
  • 2 12 tablespoons honey
  • 1 orange, zest of
  • 3 tablespoons butter, melted and slightly cooled
  • 34 cup orange flavored yogurt (can also use plain)
  • 150 g semolina (the fine variety)
  • 2 12 tablespoons ground hazelnuts
  • 1 12 teaspoons baking powder
  • 4 tablespoons orange juice
  • For the syrup
  • 6 tablespoons orange juice, freshly squeezed
  • 2 12 tablespoons sugar
  • 2 tablespoons honey

Directions

  1. First quarter the apples. You can peel them, but I didnt find that necessary. Core the quarters and cut a criss-cross pattern into their skins or if peeled into the backsides making sure not to cut all the way through. Put aside.
  2. For the dough cream eggs, sugar and salt for 5 minutes using an electric mixer. Mix in honey, orange zest, butter and yogurt.
  3. In a second bowl mix semolina, hazelnuts and baking powder. Add this to the wet ingredients alternating with the orange juice.
  4. Pour dough into a paper-lined or greased brownie pan (rectangular 20 X 20 cm/8 X 8 in).
  5. Top with the apple quarters peel facing up. Press them into the dough about half way down.
  6. Bake in the preheated oven at 190°C/375°F for about 40 minutes or until skewer inserted in the centre comes out clean.
  7. Now make the syrup. In a small pot combine sugar, orange juice and honey. Bring to a rolling boil and continue boiling for 5 minutes stirring constantly.
  8. Poke the cake in several places using a wooden skewer. Then spoon the hot syrup over the still warm cake.
  9. Allow to cool completely on a wire rack.
  10. Dust with powdered sugar before serving if you like.

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