Rachel Roddy's Apple, Honey and Poppy Seed Cake Recipe
Rachel Roddy's apple, honey and poppy seed cake is a delightful fusion of Polish and Italian baking traditions. This humble yet delicious dessert showcases the unique chemistry of honey, which acts as a natural humectant to keep the cake exceptionally moist. The recipe draws inspiration from the Polish miodownik and the Italian tortino di mele e papavero, creating a perfect balance of flavors.
The Science of Honey in Baking
Honey is not just a sweetener; it is a powerful embalming agent and a highly effective humectant. Unlike other humectants like glycerine or sorbitol, honey attracts and retains moisture, preventing the cake from hardening. This property ensures a soft, tender crumb that lasts for days. Additionally, honey's sweetness primarily comes from fructose, which is naturally sweeter than refined sugar. This means you can use less honey while still achieving a pronounced sweetness.
The Maillard reaction, enhanced by the amino acids in honey, results in a beautiful caramelization during baking. This gives the cake a chestnut-colored crust and a deep, nutty flavor. For the best results, consider using chestnut honey or Greek pine honey, both of which offer complex, malty notes that complement the apples and poppy seeds perfectly.
Choosing the Right Apples
Selecting the right apples is crucial for this recipe. Avoid overly shiny varieties, as they often have tough skin and woolly or sour flesh. Instead, opt for apples with sweet, creamy, and drier flesh. Excellent choices include russets, Cox's Orange Pippin, or the Italian Mela Annurca. These varieties enhance the cake's texture and flavor without making it too wet.
Rachel Roddy recommends leaving the apple skins on for added color and texture. However, if you find the skin bothersome, feel free to peel the apples before slicing them thinly by hand or with a mandoline.
Baking and Serving Tips
To test for doneness, insert a strand of raw spaghetti into the center crack of the cake. If it comes out relatively clean, the cake is ready. Allow the cake to cool slightly before removing it from the tin. Let it cool further before slicing into thick pieces.
Serve this cake with a cup of tea and a spoonful of thick cream sweetened with honey. The cream will take on a slight golden hue, adding an extra layer of flavor to the dessert.
Apple, Honey and Poppy Seed Cake Recipe
Makes 1 22cm cake
- 100g room-temperature butter
- 8 tbsp (160g) honey
- 3 eggs
- 140ml whole milk
- 220g plain or wholemeal flour, or a mix of the two
- 5 tsp poppy seeds
- 2 tsp baking powder
- 1 pinch fine salt
- 1 large (or 2 small) red apples, unpeeled, quartered, cored and cut into thin slices
- 4 tbsp demerara sugar
Instructions
- Preheat your oven to 180C (160C fan)/350F/gas 4. Line or butter and flour a 22cm baking tin.
- Using a whisk, beat the butter and honey together until smooth and creamy.
- Beat in the eggs one at a time until fully incorporated.
- Add the milk and whisk again until the batter is smooth.
- Mix in the flour, poppy seeds, baking powder, and a pinch of salt until well combined.
- Fold in the apple slices, then scrape the batter into the prepared tin.
- Sprinkle the top with demerara sugar.
- Bake for 40 minutes, or until a skewer or strand of spaghetti comes out clean. Keep an eye on the cake, as honey can cause it to brown quickly. If necessary, cover lightly with foil during the last 15 minutes of baking.
- Allow the cake to cool before serving.
This apple, honey and poppy seed cake is a testament to the magic of simple ingredients combined with thoughtful technique. Whether enjoyed as a snack, dessert, or with afternoon tea, it offers a comforting and flavorful experience that highlights the best of seasonal baking.
