Cornbread ap­ple & honey skil­let cake

The Jewish Chronicle - - LIFE - LISA ROUKIN’S

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

IN­GRE­DI­ENTS

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

Gar­nish

2 tbsp aca­cia honey Ice cream of your choice

METHOD:

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.

myre­la­tion­ship­with­food. com

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