This Honey Nougat Apple Butter Cake is made using honey nougat and apple butter. Two premade ingredients I had to hand.
I am currently studying Nutrition for Health Promotion and Disease Prevention and the first assignment we had to do was keep track of what we ate in one day. The most surprising thing I learnt is that eggs have empty calories. Empty calories are the calories we consume that provide us with energy, but little or no nutrition. Processed carbohydrates provide us with the most empty calories, but this does not mean that I am going to stop eating cake! For this cake I made use of ingredients in my pantry. I had the honey nougat that needed to be used as it was too sticky to eat as is. I also still have two jars of apple butter from my not very successful attempt at making this. It works the same way as jam or marmalade would in a recipe. The result was a dense but very moist cake. I used my chocolate transfer sheets to decorate the chocolate pieces around the cake and I made a frosting using my salted caramel and some whipped cream.
Do you make use of left over sweet treats to bake with?
Honey Nougat And Apple Butter Cake
- Preheat the oven to 180° Celsius
- Cream the butter and the nougat in a stand mixer for 5 minutes
- Add the apple butter and mix in
- Add an egg at a time, mixing thoroughly
- Add the baking powder and mix in
- Add the flour, a tablespoon at a time, mixing thoroughly
- Pour into a lined baking tin
- Bake for 32 minutes and leave to cool on a wire rack before icing
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