Apple Cake with Honey Ice Cream

Have you had your fill of honey cakes yet?! Every Rosh Hashanah I make my mums (Yossi’s mum) apple cake! It’s simple and so moist and delicious. I made it in mini springform pans for aesthetics but feel free to make it in a regular ole pan.  The honey whiskey ice cream is a fun twist of flavors for this time of year.  Have your apple + honey in the form of cake and ice cream. What could be better?



Apple Cake with Honey Ice Cream


  • Cake:
  • 1 Cup Self Raising flour
  • 1 1/2 sticks of margarine
  • 1/2 Cup confectioners Sugar
  • Zest of 1/2 lemon
  • 2 eggs
  • Generous 1 Lb very thinly sliced apples
  • 2 Tbsp sugar
  • 1 1/2 Tbsp lemon juice
  • 1 tsp cinnamon
  • 2 tsp jam any flavor (I used strawberry-blueberry)
  • Ice cream:
  • 16oz Rich's Whip
  • 3 eggs
  • 1 Cup confectioners sugar
  • 4 tsp whiskey
  • 3 Tbsp honey


  1. Preheat oven to 350F
  2. Oil or line a 9" pan or 5 4" springform pans.
  3. Beat all the cake ingredients in a the bowl of a mixer until smooth.
  4. Spread 2/3 of the batter on base of the pan.
  5. Arrange sliced apples on top of the batter and sprinkle with sugar, lemon juice, cinnamon and then dot with the jam evenly over the top.
  6. Dot the remaining cake mixture by teaspoon all over the apple/jam filling,
  7. Place in the oven. After 10 min open the oven and carefully smooth cake mixture roughly over top of cake to fill in any gaps.
  8. Bake for 45-50 min untill golden brown.
  9. Meanwhile, prepare the ice cream.
  10. In the bowl of a mixer whisk eggs until fluffy.
  11. Add the Rich's whip into the bowl and whip.
  12. Slowly add in the confectioners sugar, whiskey and honey.
  13. Freeze overnight.


Recipe pe as appeared in AMI magazine.

Photo credits: Esti Photography

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