Honey Cake with Orange Cream

Ingredients

• 200 g Apples (1 apple)
• 3 eggs
• 200 g honey
• 100 ml Rapeseed oil
• 1 pinch salt
• 1 tsp cinnamon (preferably Ceylon cinnamon)
• 300 g whole wheat flour
• 0.5 packet Baking powder
• 100 ml apple juice
• 70 g margarine
• 200 g organic orange (1 organic orange)
• 50 g unsulfured raisins
• 100 g carrots (1 carrot)
• 25 g unpeeled almond kernels

Instructions

1. 1.

   Wash the apples, quarter them, core and finely grate the skin on a grater.

2. 2.

   Separate the eggs. In a bowl whisk the yolks with honey until creamy using a hand mixer. While whisking gradually fold in the rapeseed oil. Finally add 1 pinch of salt, apple zest and cinnamon.

3. 3.

   Sift the whole wheat flour with baking powder into the yolk mixture and alternately stir in the apple juice.

4. 4.

   Place the egg whites in another bowl. Whisk them stiff with a hand mixer and fold into the batter.

5. 5.

   Grease a loaf pan (29x10.5 cm) with 1 tbsp margarine. Pour the batter, smooth with a rubber spatula and bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2‑3) on the middle rack for 50‑60 minutes.

6. 6.

   Meanwhile wash the orange hot, dry it and finely grate its zest. Halve the orange and squeeze out the juice. Mix the juice with the raisins in a small bowl and let them soak slightly. Wash, peel and cut the carrot into large pieces. Finely chop the almonds with a food processor. Remove the raisins from the juice. Mix the remaining margarine into the carrot‑almond mixture. Stir in the grated orange zest and 2‑3 tbsp orange juice. Transfer to a small screw‑top jar, seal and refrigerate.

7. 7.

   Take the honey cake out of the oven and let it cool completely on a wire rack. Slice each portion and spread 1 tbsp orange cream on top.