I can’t believe it’s mid august, we’re already in Holiday mode. Meaning we’re already thinking about menus and Rosh Hashana recipes. In mid August! Sheesh….
And just to give you a glimpse of how our creative process works, check out how this recipe was created….
Vicky: ” We have to start thinking about recipes for Rosh Hashanah”
Vicky: ” We have to do something with apples and honey”
Vicky: ” I’m thinking some kind of semolina cake. We can incorporate apples and honey in it…. We’ve never done it before, but you’re the baker so I’m sure you can can figure it out…”
Me: “Uh… ok”
So, mad scientist (aka “Me”) gets in the kitchen and boom! Apples & honey semolina cake, done.
Ok, it’s not always that simple and it doesn’t always work out the first time around. But for some reason, baked goods with apples in them are “my thing”. Why, I have no idea. All I know is that the very first cake I ever baked, was an apple cake. First pie I ever made, apple. First cheesecake “makeover”, Apple Pie Yogurt Cheesecake.
So I guess you can expect a few more recipes coming soon… Hope you enjoy this one!
- 2/3 cup unsweetened almond milk, lukewarm
- 3 tbsp ground flax seeds
- 2/3 cup semolina
- 2/3 cup ground walnuts or almonds
- 2 tbsp corn starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 cup coconut oil, at room temperature
- 1/2 cup sugar (we used wholesome sweeteners)
- 1–6oz container vanilla coconut “yogurt” (here we used So Delicious)
- 1 tsp pure vanilla extract
- 2 large granny smith apples, diced
- 1 tbsp coconut oil
- 2 tbsp sugar (we used wholesome sweeteners)
- 3 tbsp water
- 1/3 cup honey (We used Wholesome Sweeteners)
- Preheat oven to 350F. Coat a 9.5 inch round pie dish with cooking spray
- Mix together lukewarm milk and flax seeds in a small bowl. Set aside
- In a medium bowl, combine semolina, ground nuts, corn starch, baking powder, baking soda, and salt. Set aside
- In a large bowl, mix coconut oil and sugar. Beat at medium speed with an electric mixer until creamy, about 5 minutes. Slowly add yogurt, vanilla extract and flax mixture and continue mixing for another 2-3 minutes, until well incorporated.
- Reduce speed and slowly add semolina mixture, mixing until just incorporated
- Pour batter into the prepared pie dish and bake at 350F for 35-40 minutes, until a toothpick inserted at the center of the cake comes out clean
- In the meantime, prepare the apple topping. Melt coconut oil in a large nonstick skillet. Add diced apples, sugar and water, toss well and cook at medium heat until they are tender and start to brown, 6-8 minutes. Set aside to cool slightly
- Warm honey in a small saucepan until it turns into liquid. Remove cake from the oven. While it is still warm and using a skewer or a toothpick poke a few holes. Drizzle warm honey all over the cake, reserving 2-3 tablespoons
- To serve this cake whole, top it with cooked apples and drizzle with remaining warm honey
- For individual cakes, cut 4 circles using a ring mold or cookie cutter (do not discard the remaining pieces! They are a great snack, especially dipped in coffee!). Top each one with apples and warm honey.
For a vegan option, substitute maple syrup for the honey!