Rosh Hashanah Apple and Honey Pudding Cake🍏🍯🍰

Let’s make some Rosh Hashanah Apple and Honey Pudding Cake 🍏🍯🍰

Ingredients
For the Apple Layer 🍏🍋🌿🍯
• 1 Large Cooking Apple
• Zest and Juice of ½ Lemon
• ½ Teaspoon Ground Cinnamon
• 30ml Honey (2 Tablespoons)

For the Sponge Cake 🧈🍚🥚🌾🧂
• 75g Butter or Margarine (5 Tablespoons)
• 75g Caster Sugar (6 Tablespoons)
• 1 Teaspoon Vanilla Extract
• 1 Egg
• 75g Self-Raising Flour (½ Cup)
• Pinch of Sea Salt

Method 📖
1. Preheat the oven: Set the oven temperature to 175°C (350°F, Gas Mark 4).
2. Prepare the apple: Peel and finely dice the apple into very small pieces.
3. Assemble the apple layer: Place the diced apple into a baking dish, then add the honey, lemon zest, lemon juice, and cinnamon.
4. Partially cook the apple: Place the baking dish into the oven and reduce the temperature to 120°C (250°F, Gas Mark ½) to soften the apple slightly.
5. Cream the butter and sugar: In a medium mixing bowl, combine the butter and sugar until smooth and pale.
6. Add the egg: Crack and check the egg, then mix into the butter mixture.
7. Add the dry ingredients: Weigh the flour, add a pinch of salt, and mix until combined.
8. Flavour the batter: Add the vanilla extract and stir well.
9. Remove the apples from the oven: Take the baking dish out once the apple has softened.
10. Add the sponge mixture: Using a spatula, spread the sponge batter evenly over the apples in the baking dish.
11. Increase oven temperature: Turn the heat back up to 175°C (350°F, Gas Mark 4).
12. Bake the cake: Place in the oven for 25 minutes or until the sponge is golden brown and set in the middle.
13. Serve: Enjoy warm or cold.

This is a lovely cake and many different fruits can be used at the bottom, for example: pears, pineapple, rhubarb etc. If you double this recipe, you can make a layer cake by putting some sponge at the bottom, then the fruit layer, then sponge on top.