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