Make It Nude | Apple Chocolate Fennel Cake

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Apple Chocolate Fennel Cake

Nude Bee Honey Apple Fennel Chocolate Cake Pour Over

I guess we got a lot of apples lying around or something :)  Only 2 posts into this blog and already we've got two apple-related blogs, which is great because apples are delicious, but maybe also not so good just in case some of you aren't all that jazzed about apples.

We've adapted this recipe from the Honey & Co. cookbook "Food From the Middle East". Ironically the original recipe does not use honey, but as we have a tendency to sub out refined sugar whenever I get the chance I thought it especially appropriate to do so here. The Wildflower Honey works well to enhance the already pungent aromatics of lemon and fennel, filling your whole house with sweet cozy goodness. Oh ya... the chocolate's pretty good too ;)


Let's Dive in!

  • 2 Tbsp Rum (or orange juice)
  • 1 tsp vanilla
  • 1 lemon, zest and juice
  • 1 medium Pink Lady apple, medium dice
  • 40g dark chocolate (70%)
  • 2 eggs
  • 1/2 cup Nude Bee Wildflower Honey
  • 1/2 cup oil (or *applesauce)
  • 1 1/4 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp. fennel (**grind yourself is best)
  • 1 tsp. ground nutmeg (**ALSO grind yourself is best)
  • 1 healthy pinch of salt
Cake Instructions:
  1. Preheat oven to 350ºF

  2. Grease pan(s) lightly with a bit of oil - If using a loaf pan line it with parchment paper for easy removal

  3. Start by placing diced apples in a bowl, toss with rum, vanilla and the zest and juice of one lemon - Set aside

  4. Chop chocolate into small chunks - Set aside

  5. Mix all dry ingredients together in a small bowl and set aside

  6. In a large bowl using a hand mixer beat together the eggs for one minute or until frothy - add honey and beat for another minute until dissolved and mixture gets pale and fluffy - With beater going slowly pour in oil and continue beating for another minute until well combined

  7. Breathe, that was the hardest part!

  8. Add the dry mixture to the wet and fold together with a spatula a few times until almost combined

  9. Add apple mixture and chocolate chunks and fold together until everything is completely combined - Do not over mix, we want it just a lil' chunky

  10. Pour batter into prepared pan

  11. Bake for 20 minutes - Rotate pan and bake for an additional 10-12 minutes or until toothpick comes out clean - (Loaf may take longer 45-50 minutes) depending on pan/oven/ingredients/karma

  12. Let the cake/loaf cool in the pan for 15-20 minutes before removing
You have the option of stopping here and just enjoying as is, BUT we highly recommend choosing one of the topping options because, you know, baking is hard and you need a reward for your effort.


Chocolate Glaze Instructions:

  • Place remaining 60g of chopped dark chocolate bar into a small bowl and place over a pot of simmering water

  • Stir until chocolate begins to melt - add 1 Tbsp of warmed milk and a pinch of salt and mix together until smooth

  • Drizzy over cake

Spiked Whipped Cream

  • Whip up some heavy cream

  • add a splash of rum and vanilla

  • sweeten with honey of course!

Recipe Credit: Emma Dillabough

Photo Credit:  Lea Wigglesworth