If you are an avid reader of my blog, you know part of my Sunday routine is spent enjoying brunch at Le Pain Quotidien. This place is one of my favorite spots in NYC to eat a healthy and oh so delicious meal.
Of course, when I learned they had a recipe book I had to jump on it. I came home and read it cover to cover. So many meals, not enough time! There is one recipe in particular that caught my hungry eye.
My book and my gorgeous agate rock! A HG find :) |
Now, generally Im not a fan of apples but this, my friend, looks too damn good to not try out. When I saw this dessert and read the title, my heart did a pitter padder!
APPLE, OLIVE OIL & LAVENDER CAKE
The lavender honey gives this cake a fresh, slightly floral aroma, but you can try using different types of honey in this recipe to subtly vary the flavor.
INGREDIENTS:
(SERVES 4‑6)
4 COOKING APPLES (SUCH AS GRANNY SMITH OR BRAMLEY), PEELED, CORED AND CUT INTO 8–10 CHUNKS
5 TBSP ALL-PURPOSE (PLAIN) FLOUR, SIFTED
5 TBSP SUPERFINE (CASTER) SUGAR
5 TBSP EXTRA VIRGIN OLIVE OIL
1 TSP BAKING POWDER
4 EGGS
2/3 CUP (150ML) LAVENDER HONEY
2 SPRIGS DRIED LAVENDER
Instructions:
- Preheat the oven to 350ºF. Grease and line an 8 inch cake pan with nonstick parchment paper, then place the apple pieces inside. You can make 4–6 individual mini-cakes, if you prefer.
- In a bowl, whisk together the flour, sugar, olive oil, baking powder and 2 of the eggs, then pour the batter over the apples. Bake for 20 minutes, then remove from the oven. Increase the oven setting to 400ºF.
- Whisk the remaining 2 eggs with the honey, then pour this mixture over the cake. Return to the oven and bake for another 15–20 minutes, until golden brown and the tines of a fork inserted into the middle come out clean. Remove the cake from the oven and turn out onto a plate while still warm. Serve warm with cream, crème fraîche or vanilla ice cream
& Voila! Ill let you know how it turns out and Id love to hear and see if I inspired you to try it this weekend.
xo
Meems
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