Yet another apple cake recipe... I must warn you... there will be plenty more. I hope you're not sick of apples yet. I promise I'm gonna make few savoury dishes with the apples I got from my friend Janet as well, so just wait and see.
But in the meantime, this apple and honey cake is from GOOP by Gwyneth Paltrow which I really enjoy reading. When I saw the recipe for this cake on the newsletter I knew I just have to make it and I'm glad I did. This cake is pretty good. Be sure to use flavourful honey here for more intense honey flavour. The recipe calls for sweet butter which I'm not entirely sure what it is. So I used regular unsalted butter. Also, the recipe did not mention the amount of sugar. I emailed the GOOP team but did not get any reply to this. I used 1/2 a cup of caster sugar and personally I think it's just enough. Remember, there's honey in the cake too.
To go alongside the cake, Nigella's apple ice cream which I absolutely love. It's so easy to make especially if you have an ice cream maker, but you don't have to. I don't. What I also really love is the feeling of smug-ness of making my own ice cream. My friends were so impressed and I love the compliments. Come on, you know you love it too... :)
Apple and Honey Cake
For list of ingredients and ingredients, click here.
Apple Ice Cream
Recipe by Nigella Lawson
1 kg cooking apple
100 grams caster sugar
300 ml single cream
3 egg yolks
juice of 1 lemon
1 tablespoon Calvados (optional)
150 ml double cream
Peel, core and cut up the apples and put them in a pan with 50 grams of the sugar and cook till soft. Let cool and purée in a blender or processor then push through a sieve.
Make the ice cream by heating the single cream, beating the remaining sugar with the yolks, whisking the warm cream till a custard is formed, the adding the flavourings (lemon juice and Calvados, if using). Let cool.
Fold in the cold apple purée, whisk the double cream till thick but still soft and fold that in, too, and freeze. If you've got an ice-cream maker, follow the instructions. If you haven't got one, what you do then is put the ice cream base into a covered container, stick it in the freezer and whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processor. That gets rid of any ice crystals that form and that make the ice cream crunchy rather than smooth.
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