Apple cake for Rosh Hashana – been there, done that. Here’s a new combo that includes the seasonal and traditionally significant tastiness of the ever-so-overdone Rosh dessert. Thank you smitten kitchen, al di la restaurant, and my CIA spy (aka my brother) for your inspirations…
cake | 1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs, at room-temperature
4 ounces (1 stick) unsalted butter
3/4 cup sugar
2 apples and 1 pear chopped into small-ish bits (i used granny smith and a bartlett but feel free to use whatever you have / your favorite for baking!)
3/4 cup chocolate chunks (i used a pack of these mexican style stone-ground dark chocolate — again, use what you have or to your taste!)
sauce | 1 cup water
1/3 cup honey
2 tablespoons of cinnamon
zest of 1/2 a lemon
juice of 1/2 lemon
1 pinch of salt
- pre-heat oven to 350.
- butter/flour your favorite cake baking vessel – a 9-inch spring form pan is ideal.
- sift the flour, baking powder, and salt into a small bowl and set aside.
- whip up the eggs until they are stiff, pale, and thick – you can do this with an electric mixer (about 5-8 min) or by hand with a whisk (10-15 min).
- brown the butter.
- combine eggs, dried mixture and butter slowly, being careful not to over stir. mix/fold only until everything is just incorporated and pour it into the pan.
- sprinkle apple and chocolate chunks on top (the cake will bake up around it!).
- keep it in the oven for ~45-60 min. you’ll know it’s done with a clean test and a light brown crisp on the top and around the edges.
- combine the ingredients for the sauce (minus the lemon juice) in a small pot. heat to a gentle boil and then reduce the heat to a simmer. let it cook until it reduces to a syrup-y consistency – when you dip a spoon in, it will drip slowly off.
- hand wisking = awesome arm workout