Nut Apple Cake with Honey Caramel

Serves 6-8

150g sugar

280g flour

60g almond meal

1 tsp baking powder 250g cold butter, diced

2 egg yolks

2 tbsp cold water

2-3 apples, peeled, cored, and

cut into thin slices

Juice of ½ lemon

1 tbsp honey Thickened cream or ice cream

HONEY CARAMEL

150g plain hazelnuts and peanuts combined 30g butter

4 tbsp honey, extra 100ml cream

½ tsp cinnamon

To make the pastry, in a large bowl mix the sugar with the flour, almond meal, baking powder and ½ teaspoon salt. Add the cold diced butter and mix briefly with your hands to form a crumbly dough. Add the egg yolks and cold water and knead very briefly to form a cohesive dough.

Preheat the oven to 180°C (160°C fan forced). Line a 12cm x 26cm baking tin with baking paper and press half the dough into the base of the tin. Place remaining dough in refrigerator.

In a bowl, mix together apples, lemon juice and 1 tablespoon of honey. Place apple mixture onto the pastry base.

To make the honey caramel, toast the nuts in a pan until light golden brown. Remove from the pan. In the same pan, add butter and extra honey and warm through. Stir well and reduce for another 2 minutes. Add cream, a pinch of salt, and cinnamon and bring to the boil. Remove the pan from the heat and add the toasted nuts. Pour the honey caramel over the apples.

Remove the remaining dough from the fridge. Roll out to 5mm thickness and cover the entire tart. Trim dough, sealing the edges. Cook for 35-40 minutes or until pastry is golden and firm.

Serve warm with vanilla ice cream or thickened cream if desired, or serve cold.