butter for the pan
250 ml honey
37,5 ml melted butter
125 ml cold black coffee e.g Nestle pure coffee
500 ml cakr flour
5 ml salt
13 ml baking powder
a dash each of cinnamon, nutmeg, and allspice
125 ml minced, slightly toasted walnuts
4 cups (1 liter) peeled, sliced, tart apples
36 ml lemon juice
5 ml cinnamon
honey, to taste (brown sugar works well too)
Preheat oven to 180C.
Grease a medium sized loaf pan with the butter.
Beat honey in a medium bowl at high speed with an electric mixer for about 3 minutes (if you don’t have an electric mixer, then you can still do it by hand – you’re looking for the honey to change color to an even lighter consistency. It will also change viscosity to become more fluid)
Add egg, butter (or oil, you fansy), and coffee.
Beat for another minute (or stir until everything’s well combined and aerated) * sift in the flour, salt, baking powder, and spices right into the mixture (if you don’t have a sifter, then mix all the dry goods together first, and then add them gently, slowly, and in batches to the wet mixture, being sure to combine completely in between additions).
Spread the batter into the pan.
It won’t go all the way up the pan, but don’t you worry, it will rise.
Spread the remaining nuts on top.
Bake for 45 minutes, or until a knife comes out clean when inserted into the center.
Cool in the pan for 15 minutes.
Then rap the pan really hard a couple of times on the counter, to loosen the cake, and the loaf should come right out.
Cool completely before slicing (you’ll probably notice cracking on the top – that’s fine it gives it character) This is good by itself, but its even better when you have delicious apple topping.
Place apples, lemon juice, and cinnamon in a medium saucepan over medium heat.
Cover and cook for 10 minutes, until the apples are soft.
Remove from heat and stir in honey or brown sugar to taste.
Spoon it piping hot over sliced cooled honeycake.
SOURCE/PHOTO: Healthy Recipes wikis