Cornbread apple & honey skillet cake
I love bringing my desserts to the table cooked in a skillet pan with ice cream oozing in the middle. If you are unable to get a skillet pan, you can use a 23cm loose bottom spring-form cake tin. Line the base and sides with baking parchment. It is best served warm, especially if served in the skillet.
Serves 6-8 Preparation: 30 mins Cooking: 40-45 minutes
3 medium apples, remove core, finely sliced with skin on 250g cornmeal
50g brown rice flour
4 large eggs
120ml acacia honey 140ml rapeseed oil
2 tsp baking powder (gluten free)
2 pinches of sea salt cinnamon, sprinkle
1 tsp vanilla bean paste or 1 vanilla pod, deseeded
2 tbsp acacia honey Ice cream of your choice
Heat oven to 180°C (160°C fan). Cut around the core of the apples, into 4 sections and then slice thinly and equally.
Place the apples slices in a bowl and cover with boiling water to soften. After 5 minutes, strain the apples through a colander, then place on kitchen paper towel and set aside.
In a mixing bowl beat the eggs until smooth, add the vanilla bean paste or seeds, the oil and honey.
In a separate bowl mix the cornmeal, brown rice flour, baking powder and sea salt to blend together. Sieve the dry ingredients into the egg mixture and stir until thoroughly combined.
Grease a 23cm skillet pan and pour the cake mixture in. Lay out the apple slices, concertina style, around the outer edge of the pan (or cake tin) overlapping closely and continue in the center.
Sprinkle the top with cinnamon and place in the oven, on a middle shelf for 40-45 minutes. After 40 minutes check the middle of the cake by inserting a knife or a cake tester until it comes out clean.
Cool it on a wire rack and use a pastry brush to glaze the There’s an orchard on our table this year apples with the honey, whilst the cake is warm.
Serve the cake warm in the pan with a large scoop of ice cream in the centre. Or if making in a tin, turn it onto a plate and top with ice cream.