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A recipe from Rhonda Doyle


  • 120 g eggs
  • 100 g olive oil
  • 150 g SR flour
  • 2 T baking powder
  • 1 medium sized apple (grated for the cake mixture)
  • 1 ½ diced apples for the topping apples
  • 100 g honey (stronger flavoured like Stringy Bark)

Blend eggs, olive oil, honey and baking powder. Fold through grated apple and sifted flour (or put flour and apple pieces into the kitchen whiz and let it chop the apple to fine pieces but not a puree. (No need to peel the apple.)

Saute 1 ½ chopped apples in 1T olive oil then deglaze with 1T verjuice and 2T honey and cook down till the honey is caramelised.. Cool and place evenly on top of mixture as it goes into the oven.

Put mixture into oiled pop up tin and place in oven at 180 degrees Celsius until it’s cooked in the middle and well browned on top. (You may need to turn the cake around carefully 180 degrees @ 30 mins if your oven cooks and browns unevenly.) Total cooking time is around 40 mins.

*This recipe avoids dairy and nuts but cracked hazelnuts on top and/or ground, substituted for some flour would be great. Add your preferred spices too like ginger and cinnamon.

Serve with cream or yoghurt or a mix of the two