DRIZZLE
I halved this for the cake. Can also be used on vanilla or honey ice cream.
Cook the drizzle while you are making the cake so you can keep an eye on it.
INGREDIENTS
1 cup pure honey
1 cup water
10 smallish garlic cloves, stem ends and bad spots trimmed
1x2-inch piece of lemon peel
1 six-inch piece of cinnamon stick
DIRECTIONS
Add all ingredients to a small saucepan. Place over medium heat, bring to a slow boil, reduce heat to a simmer. Cook 40-50 minutes until garlic is tender and caramelized (brown). Add additional water if needed 1 Tbsp at a time. Discard lemon peel and cinnamon stick. Mash garlic cloves if desired.
CAKE
The batter pretty much fills the pan and it doesn't rise a lot.
INGREDIENTS
1-1/2 cups plus 2 Tbsp unbleached flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp grated nutmeg
Grated zest of large lemon
Juice of large lemon
3 large tart apples, peel, core, and small dice
8 Tbsp, 1 stick, unsalted butter, softened
2/3 cup granulated sugar
2 heads of roasted garlic, cooled
2 Tbsp port wine or Madeira
1 large egg
1/2 cup whole milk
2/3 cup finely chopped pecans
2 Tbsp confectioner's sugar
DIRECTIONS
Preheat oven to 350 F. Prepare a 9-inch cake pan by greasing with butter (use the butter stick wrapper), line the pan bottom with parchment, grease parchment. Set aside.
Sift together the salt, flour and spices, set aside.
Place the chopped apples in a medium bowl, add the lemon zest and juice. Toss with your hands to combine thoroughly. Set aside.
In a large bowl, cream the butter, add the sugar and continue to cream until blended, scraping bowl from time to time. Add garlic and wine, mixing thoroughly and scraping bowl from time to time. Add egg and mix until smooth.
Add 1/3 of flour mixture and mix. Scrape bowl. Add 1/3 of milk and mix. Scrape bowl. Continue to add flour mix and milk alternately, mixing and scraping bowl in between. Add the apples and pecans, and mix thoroughly by hand until combined. Pour mixture into prepared pan, smooth top, place in oven and bake for 60-70 minutes until cake edges pull away from pan sides and a toothpick comes out clean. Cool for 10 minutes. Turn cake out onto a plate, remove parchment, flip cake back onto serving plate so top side is up. Allow to completely cool. Sift confectioner's sugar onto cake top.
Serve cake as is or with honey-garlic drizzle.
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