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Apple Honey Fonio Bundt Cake

Prep Time
15
min.
Cook Time
60
min.

September 2, 2021 by Amethyst Ganaway

These mini Apple Honey Fonio Bundt Cakes are a delicious way to celebrate Rosh Hashanah, or just to enjoy as a festive fall treat. Combining fonio with sweetened almond milk gives the cakes a slight nuttiness, and the honey drizzle adds a little extra pop of sweetness on top. Dare you to eat just one.

Ingredients

For the Fonio Apple Honey Cakes
  • Non-stick cooking spray
  • cup uncooked Yolélé fonio
  • cups sweetened almond milk (or water)
  • tablespoon chia seeds, ground
  • eggs, lightly beaten
  • tablespoon apple cider vinegar
  • ½  cup brown sugar
  • teaspoon plus 1 pinch kosher salt
  • teaspoon baking soda
  • ⅓  cup melted unsalted butter
  • tablespoon cold unsalted butter
  • ¼  teaspoon cinnamon
  • cup diced sweet apples, such as Gala, Honey Crisp, or Fuji
  • tablespoon honey
Equipment:
For the glaze:
  • cup powdered sugar
  • tablespoon honey
  • tablespoon sweetened almond milk

Preparation

  • 01 .  

    Combine fonio with nut milk in a medium saucepan. Bring to a boil over medium-high heat. Immediately stir in ground chia seeds, cover and remove from heat. Let sit for 30 minutes.

  • 02 .  

    Preheat the oven to 425 F. Prep the mini cake pan by spraying with cooking spray and set aside.

  • 03 .  

    In a large bowl, combine the eggs, apple cider vinegar, brown sugar, 1 teaspoon of salt, baking soda, and melted butter. Mix well and set aside.

  • 04 .  

    In a small pan over medium-high heat, melt the cold butter. When the butter is foamy, add diced apples and stir. Add 1 tablespoon of honey, a pinch of salt, and cinnamon. Stir to mix well. Reduce the heat to medium and cook for an additional 2-3 minutes, or until the apples begin to soften. Remove from heat and set aside to cool slightly before adding to the wet ingredients.

  • 05 .  

    When the fonio is ready (after 30 minutes), mix it in small batches into the wet ingredients and incorporate well.

  • 06 .  

    Spoon the batter into the bundt cake cups, ¾ of the way up. Bake for ten minutes or until a toothpick comes out clean from the middle of the cake.

  • 07 .  

    Allow cakes to cool for 5 minutes in the tin before removing them to fully cool on a rack. While the cakes are cooling, make the glaze. In a small bowl, mix powdered sugar, honey, and milk together until smooth. Once the cakes are fully cooled, drizzle the glaze on top and enjoy.



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