SWEET TRADITION

Apples and honey are often eaten together during Rosh Hashanah to symbolize the hope of a sweet year to come. This recipe is dairy-free, so it’s perfect to accompany a kosher meal.

Try our simple Apple and Honey Challah Cake

AP PL E AN D HON E Y C HA LL AH CAKE

Hands-on time: 25 minutes Total time: 2 hours Makes: 8 to 10 servings

10 cups cubed challah, cut in ½-inch pieces 4 Mcintosh apples, peeled, cored and thinly sliced 1 tsp cinnamon 5 eggs ⅓ cup liquid honey 2½ cups almond milk ½ cup canola or sunflower oil 1 tbsp vanilla ½ tsp salt 1 cup fig jam (approx) ½ cup sliced almonds 8 fresh Mission figs, halved lengthwise 2 tsp icing sugar

Arrange challah in single layer on 2 rimmed baking sheets; toast in 350°F oven until golden, 8 to 10 minutes. Meanwhile, grease bottom of 8- or 9-inch (2 or 2.5 l) springform pan; line side with parchment paper. Place pan on large square of heavy-duty foil; press foil up onto side of pan.

In large bowl, toss apples with cinnamon; set aside. In separate large bowl, whisk eggs with honey until combined. Whisk in almond milk, oil, vanilla and salt.

Toss together one-third each of the challah and apple mixture with egg mixture. Transfer challah and apple mixture to prepared springform pan, pressing firmly to fill any holes. Dollop ½ cup of the jam by the spoonful over top. Toss together one-third each of the challah and apple mixture with egg mixture. Add challah and apple mixture to pan; top with remaining jam. Toss together remaining challah and apple mixture with egg mixture; add to pan, pressing firmly. Drizzle with any remaining egg mixture. Top with almonds. Let rest for 30 minutes at room temperature.

Set springform pan on rimmed baking sheet; bake in 350°F oven until challah is golden and puffed and custard is set, about 1 hour. Let cool for 15 minutes before unmoulding. Top with figs and dust with icing sugar.

PER EACH OF 10 SERVINGS: about 567 cal, 12 g pro, 22 g total fat ( 3 g sat. fat), 83 g carb ( 5 g dietary fibre, 36 g sugar), 132 mg chol, 550 mg sodium, 374 mg potassium. % RDI: 15% calcium, 24% iron, 20% vit A, 8% vit C, 36% folate.

In the (unlikely) event of leftovers, you can make French toast hash with the challah cake the next morning. In large skillet over medium-high heat, melt 2 tbsp butter; crumble in challah cake. Cook, stirring occasionally, until mixture becomes dark golden and crispy. Serve with whipped cream and maple syrup.