-
1
First quarter the apples. You can peel them, but I didnt find that necessary. Core the quarters and cut a criss-cross pattern into their skins or if peeled into the backsides making sure not to cut all the way through. Put aside.
-
2
For the dough cream eggs, sugar and salt for 5 minutes using an electric mixer. Mix in honey, orange zest, butter and yogurt.
-
3
In a second bowl mix semolina, hazelnuts and baking powder. Add this to the wet ingredients alternating with the orange juice.
-
4
Pour dough into a paper-lined or greased brownie pan (rectangular 20 X 20 cm/8 X 8 in).
-
5
Top with the apple quarters peel facing up. Press them into the dough about half way down.
-
6
Bake in the preheated oven at 190u00b0C/375u00b0F for about 40 minutes or until skewer inserted in the centre comes out clean.
-
7
Now make the syrup. In a small pot combine sugar, orange juice and honey. Bring to a rolling boil and continue boiling for 5 minutes stirring constantly.
-
8
Poke the cake in several places using a wooden skewer. Then spoon the hot syrup over the still warm cake.
-
9
Allow to cool completely on a wire rack.
-
10
Dust with powdered sugar before serving if you like.
