- 175g unsalted butter, softened
- 325g caster sugar
- 5 eggs, separated
- 5 Kanzi apples
- 200g dark chocolate (70% cocoa), melted and cooled
- 120g almond meal
- ¾ cup breadcrumbs
- ¼ tsp cream of tartar
- ½ cup honey
- whipped cream, to serve
1 Preheat oven to 160°C. Combine the butter and 250g caster sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until very light. Add the yolks and beat again.
2 Coarsely grate two apples and fold in with the melted chocolate, almond meal and breadcrumbs. Whisk the egg whites and cream of tartar to soft peaks, then add the remaining sugar one tablespoon at a time, whisking well between each addition, until a stiff and glossy meringue forms. Fold in gently.
3 Spoon into a lined 22cm cake tin then bake for 45 minutes, until just set. Allow to cool in the tin.
4 Cut the remaining apples into wedges and remove the seeds. Cook the honey in a large frying pan over a moderate heat until lightly caramelised, and the apple pieces and cook for 2 minutes. Arrange on top of the cake and serve with whipped cream.