Apple-Honey Cake

What a better pairing than a mead that contains the same ingredients as our favourite cake. You’d almost think the mead was inspired by it!

It is a recipe that we altered to suit our beekeeping, mead-making, not overly sweet dessert making selves. This is Stolen Harvest’s rendition of the now famous Louisa’s Cake.

Ingredients 

• 4 tablespoons salted butter, at room temperature

• 5 tablespoons of fruity olive oil

• 3/4 cup sugar

• 1/4 cup honey

• 3 large eggs

• 1 1/4 cups all-purpose flour

• 1 tsp salt

• 1 cup fresh ricotta

• Juice of one lemon (Plus zest if you desire)

• 1 tablespoon baking powder

• 2 apples, peeled and grated (should yield about 1 cup)

• Confectioners' sugar for serving

Directions Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan. Cream the butter, olive oil, and sugar in a standing mixer until light and fluffy. On the lowest speed, add the eggs one at a time. Slowly add the flour, salt, ricotta, lemon juice & zest if using, baking powder, and grated apple. Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift confectioners' sugar over the top or serve with a glass of Stolen Harvest Apple Cyser Mead.