Apple, Sage Honey, and Ginger Olive Oil Cake with a Lemon Glaze and Pine Nuts
A tasty cake to enjoy on a crisp fall night. This cake can be served right away or at room temperature. Makes 1 9-inch Cake
Ingredients
- 4 thin slices of a Honeycrisp apple
- 2 tablespoons pine nuts , toasted
- 2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup extra-virgin olive oil , plus additional for greasing the pan
- 5 large eggs
- 2 tablespoons sage honey (If you can’t find sage honey, substitute with your favorite honey)
- Glaze
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 3 tablespoons water
Instructions
- Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
- In a medium bowl, combine the flour, salt, and ginger. Set aside.
- In a standing mixer with the paddle attachment, beat together the sugar and olive oil and mix for 1 minute. Add the eggs and beat for an additional 1 minute. Add the honey and beat for 1 minute longer. Add the flour mixture to the bowl and mix until combined.
- Transfer the batter to the cake pan and place in the oven. Bake for 20 minutes. Remove the cake pan from the oven and arrange the apple slices on top of the batter. Return the cake to the oven and bake for an additional 20-25 minutes. Remove from the oven and let cool for 10 minutes.
- While the cake is cooling, make the glaze. In a small saucepan, add the sugar, lemon juice, and water and cook over medium-high heat, stirring until the sugar has dissolved. Remove from the heat.
- Remove the cake from the pan and transfer to a serving plate. Sprinkle the pine nuts over the top. Spoon half of the glaze over the cake. Serve with the remaining glaze on the side.
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