Honey cake and caramelised apples recipe
 Sarit and Itamar’s Rosh Hashanah honey cake is a delicious and sticky way to welcome a sweet year to come. 1 tsp instant coffee powder1 black teabag200ml/7fl oz boiling water2 free-range eggs, beaten200ml/7fl oz vegetable oil340g/12oz honey200g/7oz caster sugar350g/12oz plain flour1 tsp bicarbonate of soda1 tsp ground cinnamon½ tsp ground ginger1 clove, crushed 1 tsp instant coffee powder 1 black teabag 200ml/7fl oz boiling water 2 free-range eggs, beaten 200ml/7fl oz vegetable oil 340g/12oz honey 200g/7oz caster sugar 350g/12oz plain flour 1 tsp bicarbonate of soda 1 tsp ground cinnamon ½ tsp ground ginger 1 clove, crushed 2 dessert apples, such as Pink Lady, Golden Delicious or Braeburn, peeled, cored and each cut into 8 pieces1 lemon, juice and pared zest100g/3½oz caster sugar1 tbsp honey 2 dessert apples, such as Pink Lady, Golden Delicious or Braeburn, peeled, cored and each cut into 8 pieces 1 lemon, juice and pared zest 100g/3½oz caster sugar 1 tbsp honey Method Place the coffee and teabag in a jug and add the boiling water, mix well and leave to infuse. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 26cm cake tin with baking paper. Place the eggs, oil, honey and sugar in the bowl of a stand mixer with the paddle attachment. Mix to combine, then mix the flour, bicarbonate of soda, cinnamon, and clove together in a bowl, add them to the wet ingredients and mix again. Strain in the coffee and tea infused water, discarding the teabag, and mix again. Pour into the lined cake tin and bake for 30 minutes, then turn and bake for another 20 minutes, until a skewer comes out slightly damp but not gooey and the cake is bouncy. To make the caramelised apples, toss the apples in the lemon juice and add a couple of strips of the zest. Place the sugar and honey in a small saucepan with a splash of water and place over a medium heat until it starts to caramelise. Add the apples and stir in the caramel until softened and coated in caramel. Serve slices of the cake with the caramelised apples on the side and a good drizzle of their cooking syrup. Place the coffee and teabag in a jug and add the boiling water, mix well and leave to infuse. Place the coffee and teabag in a jug and add the boiling water, mix well and leave to infuse. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 26cm cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 26cm cake tin with baking paper. Place the eggs, oil, honey and sugar in the bowl of a stand mixer with the paddle attachment. Mix to combine, then mix the flour, bicarbonate of soda, cinnamon, and clove together in a bowl, add them to the wet ingredients and mix again. Strain in the coffee and tea infused water, discarding the teabag, and mix again. Place the eggs, oil, honey and sugar in the bowl of a stand mixer with the paddle attachment. Mix to combine, then mix the flour, bicarbonate of soda, cinnamon, and clove together in a bowl, add them to the wet ingredients and mix again. Strain in the coffee and tea infused water, discarding the teabag, and mix again. Pour into the lined cake tin and bake for 30 minutes, then turn and bake for another 20 minutes, until a skewer comes out slightly damp but not gooey and the cake is bouncy. Pour into the lined cake tin and bake for 30 minutes, then turn and bake for another 20 minutes, until a skewer comes out slightly damp but not gooey and the cake is bouncy. To make the caramelised apples, toss the apples in the lemon juice and add a couple of strips of the zest. To make the caramelised apples, toss the apples in the lemon juice and add a couple of strips of the zest. Place the sugar and honey in a small saucepan with a splash of water and place over a medium heat until it starts to caramelise. Add the apples and stir in the caramel until softened and coated in caramel. Place the sugar and honey in a small saucepan with a splash of water and place over a medium heat until it starts to caramelise. Add the apples and stir in the caramel until softened and coated in caramel. Serve slices of the cake with the caramelised apples on the side and a good drizzle of their cooking syrup. Serve slices of the cake with the caramelised apples on the side and a good drizzle of their cooking syrup. Recipe tips The cake keeps well and is actually better after a day or two. However, Itamar says, "The minute it comes out of the oven you will descend on it like a seagull." Good luck.