I found this delicious recipe on Fromscratchfast.com and modified it with a yummy hibiscus-infused honey. Honey is so versatile and an excellent source to infuse your herbs in. Infused honeys are great way to add herbs to your food as medicine routine and are also a great way to give herbs to folks who normally can’t pallet the bitterness of many herbs. You can check out our entire line of house made herbal-infused honeys, here.
To infuse herbal honeys yourself, check out this blog on how to infuse herbs into your honey on our website.
Here’s what you will need:
- 8-inch cake pan
- Cooking spray or oil for greasing the pan
- 2 cups almond flour
- 2 Tablespoons arrowroot starch or cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 large sweet-tart apple, such as Fuji, Honeycrisp or Pink Lady
- 2 large eggs
- ½ cup hibiscus-infused honey (or other herbal honey of choice)
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla paste or extract
- ¼ teaspoon almond extract
- Dairy Free whip-cream or ice cream
To Make Your Apple Cake with Hibiscus Honey:
- Preheat the oven to 350˚F (175˚C). Spray an 8-inch cake pan with cooking spray or rub with oil and line the bottom o the pan with parchment paper.
Whisk the dry ingredients:
- In a large bowl, whisk together the almond flour, arrowroot starch, baking powder, baking soda, salt, cinnamon, and nutmeg. Use your fingers to break up any clumps of almond flour.
Combine the wet ingredients:
- Grate the apple on the small holes of a box grater (skin and all), moving around the core. Measure out ¾ cup of grated apple with its juices (it should be about the whole apple—discard any leftover apple if you have it).
- In a small bowl, whisk together the eggs, honey, applesauce, vanilla and almond extract. Stir in the grated apple.
Finish the batter:
- Scrape the wet ingredients into the dry ingredients and stir until it's evenly combined. Pour the batter into the prepared pan and spread it into an even layer. Sprinkle the sliced almonds on top.
- Bake the cake until it’s browned, and a toothpick inserted in the center comes out clean, about 30-35 minutes (don’t underbake—the cake should be well browned around the edges).
- After the cake is finished baking, leave it in the pan and transfer it to a rack to cool for 15-20 minutes. After it has cooled slightly, run a thin knife along the edge, and then remove the cake from the pan (to do this, flip the cake over onto your hand or onto a plate, pull off the parchment paper, then invert the cake back onto the cooling rack so it's right side up. (If you're nervous about doing this, just leave it in the pan!) Let the cake cool completely.
- Cut the cake into slices and serve it on its own or with whipped cream or vanilla ice cream, if you’d like. Enjoy!
We take great pleasure in creating products and recipes for you. However, if you are interested in going more in-depth to make all of your own herbal products, we will be offering our Make Your Own Product Series as a recorded class in the future.
To set up an herbal consultation with me email: email@example.com