APPLE CAKE—NO SUGAR ADDED

 For weeks I have been tempted by photos and recipes for apple-honey cake, a dessert typical for Rosh Hashana, the Jewish New Year (which was last Saturday). Apples and honey symbolize the hope for a sweet new year. And, we could all use some of that.

However, as I don’t partake of sugar, nor even honey, my dose of sweetness is limited. So I made a version of the cake and simply omitted the sugar and honey. Apples, raisins, a bit of sweet Málaga wine plus sweet spices such as cinnamon and allspice made a cake that was delightfully sweet. For my guests, I accompanied the cake with a pouring syrup of honey and sweet wine.

Cake gets its sweetness from apples, raisins and sweet wine. 

I've sprinkled vanilla sugar and pine nuts on the cake before baking.

Apples in the cake and on the top. 

For guests who want more sweetness, serve with a pouring syrup of honey and sweet wine.

Made with olive oil instead of butter, the cake is non-dairy. However, I might serve it with a scoop of vanilla ice cream or dollops of Greek yogurt or whipped cream. 

Sweet wine such as Málaga muscatel or Sherry or Montilla-Moriles Pedro Ximénez (PX) points up the fruitiness of apples and raisins. Pedro Ximénez, sometimes characterized as “liquid raisins,” is pressed from grapes that have been dried to raisins, intensifying the natural sugar. Málaga muscatel also starts with dried grapes and has the addition of concentrated grape juice, arrope, giving it a fruity, caramelized flavor. They are both superb dessert wines and are fantastic in cooking. 

Apple Cake with Honey-Wine Syrup

Bizcocho de Manzana con Sirope de Miel y Vino Moscatel

¼ cup raisins

½ cup sweet Málaga wine (muscatel or PX)

2 Granny Smith apples, peeled and thinly sliced

1 teaspoon cinnamon, divided

1 lemon, zest and juice

1 cup flour

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ teaspoon allspice

2 large eggs

½ cup extra virgin olive oil

1 teaspoon vanilla extract

Slivered almonds or pine nuts

Honey-Muscatel syrup, to serve

Oil an 8-inch cake pan and line it with baking parchment. Heat oven to 375ºF.

Put the raisins in a small bowl and add the sweet wine. Allow the raisins to soak while preparing the cake batter.

Place the sliced apples in a bowl and add the lemon juice (1-2 tablespoons), zest (1 teaspoon) and ½ teaspoon of the cinnamon. Set about a third of the apples aside to place on top of the cake.

In a bowl, combine the remaining ½ teaspoon cinnamon with the flour, baking powder, baking soda, salt and allspice.

In a mixing bowl, beat the eggs until they are light. Beat in the oil thoroughly. Beat in the vanilla. Stir in the dry ingredients, two-thirds of the sliced apples and the raisins and wine. Mix well.

Spread the batter in the cake pan. Arrange the reserved sliced apples on top. Scatter almonds or pine nuts on top and gently press them into the batter.

Bake the cake until a tester comes out clean, 35-40 minutes. Cool the cake on a rack for 20 minutes before turning it out.

Honey-Muscatel Syrup

Sirope de Miel con Vino de Málaga

Sweet syrup of honey cooked with sweet wine. Serve it with cake, on fruit compote or with pancakes.

½ cup honey

½ cup sweet Málaga wine (muscatel or PX)

2 tablespoons water

Put the honey, wine and water in a small saucepan. Bring to a boil. Simmer until reduced by half, 5 minutes. Cool. 

Syrup keeps, covered and refrigerated, up to 1 week. To serve, pour into a small pitcher and serve alongside cake or fruit cup.

More recipes with sweet wine and with arrope (grape syrup):

Fruit Compote in Grape Syrup (Arrope).

Grape Juice Pudding.

Pears in Málaga Wine.

Stuffed Apples Baked with Málaga Wine.

Fig and Sweet Wine Sauce for Duck.