Apple spice cake
6 pippin apples (can substitute with granny smith)
30 g butter - 40 g sugar
3 star anise - 1 cinnamon stick
for the dough
200 g honey
100 g unsalted butter - 100 g granulated sugar
20 cl whole milk - 5 pinches cinnamon powder
300 g white flour
10 g baking powder
Peel and core the apples, and cut them into segments. Place the bottom of the tajine over medium heat, and add the apples, 30 g of butter, 40 g of sugar, the star anise, and the cinnamon stick. Let the apples gently soften and caramelize a few minutes. During this time, in a saucepan, heat the milk, honey, cinnamon powder, sugar and butter. As soon as it starts boiling, remove it from the heat and beat in the flour and the baking powder. Remove the apples from the tajine, and pour this liquid in the bottom part of the tajine. Arrange the apples segments in the batter like a rose without pushing them in too deeply. Bake the cake for about an hour at 160°C/325°F. Cool before serving.