Apple Mead Honey Cake

An Ancient Norse Mythology Feast

Embark on an epic culinary adventure as we prepare a decadent feast inspired by Asgard, one of the Nine Realms of Ancient Norse mythology, and the gods that inhabit it. Travelling up the winding branches of Yggdrasil, the mighty world tree, we arrive at the mystical realm of Asgard.

Our culinary journey takes us to the celestial realm of Asgard, home to the mighty sky gods, the Aesir. In the spirit of community and kinship, we set out to honour the Aesir deities by preparing offerings in their names. Our feast includes offerings for the mighty Thor and honours the delights of Idunn’s sacred gardens. Together, let us raise a horn with the fallen warriors in Odin’s hall!

Idunn

Presiding over her sacred gardens, the radiant, golden-haired goddess Idunn embodies both physical and spiritual rejuvenation. She is the keeper of the golden apples that give immortality to the gods and goddesses of Asgard. Taking advantage of her kind nature, the giant Thjazi abducts Idunn to Jotunheim, the land of giants. Without access to her golden apples the gods begin to age and eventually turn to the trickster Loki to rescue her.

"His wife is Idunn. She keeps in her box those apples which the gods must eat when they grow old, and then they become young again, and so it will continue up to Ragnarök."
-Gylfaginning, The Prose Edda by Snorri Sturluson

Any offering to the radiant Idunn must certainly include apples. Sweetened with honey and mead, this apple cake is studded with bits of fresh, tart apples. This tender, moist cake is generously soaked with a sweet apple mead syrup for even more flavour. Garnished with fresh blossoms and topped with a dollop of whipped cream, this apple mead honey cake is the perfect offering to the lady of renewal.

Ingredients

Apples: This recipe uses both fresh apples and apple juice. I like using gala or granny smith apples in baking, however, you can use any kind you prefer.

Mead: Mead, or honey wine, is an alcoholic beverage made from the fermentation of honey and water. Mead has a mild honey flavour and there are sweet and dry varieties. For this honey cake I suggest using a plain sweet mead. I sourced a local mead from Campbell’s Gold Honey Farm and Meadery. The Merry Mead at Campbell’s Gold is perfect in this cake. To make this recipe alcohol-free, substitute apple juice for the mead.

Honey: This cake is sweetened by both sugar and honey. The honey helps to keep the cake moist but it will darken considerably while baking. For that reason I bake this cake at a lower temperature which takes a bit longer but keeps the cake from browning too much.

Plain yogurt: Yogurt mixed with mead provide the liquid in this cake. Sour cream can be used instead of the yogurt if desired.

Prepare the apple mead honey syrup

In a small saucepan combine the apple juice, mead, honey, sugar, and lemon juice. Bring to a simmer over medium heat. The syrup will begin to foam as it heats up. Use a small ladle to skim the foam off the surface. Turn off the heat just before the syrup starts to boil, stirring until the sugar dissolves. Cover and let the syrup cool down while you prepare the cake.

Make the cake

Preheat the oven to 330 deg F. Spray a bundt cake mold generously with non-stick spray. Alternatively, use a 9″ x 13″ baking dish.

In a mixing bowl combine the flour, baking soda, and salt. Whisk together to combine. In a small bowl or measuring cup combine the yogurt and mead. Whisk until smooth and set aside.

In the bowl of a stand mixer combine the softened butter and sugar. Beat using a paddle attachment until the butter and sugar are fully incorporated and creamy. Scrape down the sides as needed. Add the honey and vanilla and beat until combined. 

Add the eggs one at a time to the mixer, beating in between to ensure the egg is fully incorporated before adding the next egg. Scrape down the sides as needed. After all the eggs have been added beat the mixture on medium high to ensure the mixture is fully combined and is light and fluffy.

Add one third of the flour mixture to the mixer and beat on low just until the flour is mostly incorporated. Add half of the yogurt mixture and beat just until it is mostly incorporated. Repeat with another third of the flour and the rest of the yogurt mixture. Add the last of the flour mixture and beat on low just until the batter is fully combined. Lastly, add the diced apples and mix just until combined.

Bake the cake

Drop the cake batter into the bundt cake pan, making sure to fill in all the crevasses. Spread the batter evenly and tap the cake pan a few times on the counter to remove any air pockets. Bake at 330 deg F for 50 to 60 minutes until done. To check for doneness, press on the middle of the cake, if done it should bounce back. Alternatively, insert a toothpick into the middle of the cake, if it comes out clean the cake is done.

Soak the cake

Place the bundt pan on a rack. Let cool 5 minutes and then poke the top of the cake with a skewer in several places. Spoon half the syrup over the top of the cake in small ladlefuls, allowing it to absorb into the cake. Carefully turn the cake out onto a baking sheet. Use a pastry brush to brush the remaining syrup evenly over the whole cake. Let cool until serving.

Serve the Apple Mead Honey Cake

Prepare whipped cream to serve. Add the heavy cream to the bowl of a stand mixer fitted with a whip attachment. Whip the cream on high speed until it begins to thicken. Add the sugar and continue beating until the whipped cream has stiff peaks. Serve the cake topped with a dollop of whipped cream and enjoy!