Ingredients:
3 large or 4 small apples, cored and finely chopped
2 medium carrots, shredded (can substitute sweet potato)
4 eggs
1 ½ cups soft wheat pastry flour (can substitute with spelt flour)
2 tsp baking powder
1 tablespoon butter plus more for the pan
1/3 cup olive oil
seeds of 1 vanilla bean, or ½ tsp vanilla extract
3-4 tablespoons honey
½ cup raw sugar
pinch of sea salt
2-3 sprigs fresh thyme
crème fraiche to serve (optional)
Method:
1. Preheat your oven to 180°C.
2. Butter a cake pan measuring between 22 and 30 centimetres in diameter.
3. On the stovetop, cook the apples in the butter with the vanilla until they are very soft, adding the honey near the end.
4. Set aside. In a large bowl, combine the flour, salt, baking powder and sugar, and fresh thyme leaves.
5. Set aside. In a separate bowl, beat the eggs, and then slowly add the olive oil and the dry ingredients, stirring with a spoon.
6. Stir in the carrots.
7. Lastly, gently stir in the apple mixture and bake for about 45 minutes to an hour.
8. Check if the cake is done by inserting a knife or toothpick in the centre. If it comes out clean, let it rest for a few minutes and serve either warm or at room temperature with a dollop of crème fraiche.