For the Simple Syrup:
- Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in the juice of one orange and add the juiced halves to boil with the sugar mixture. Bring to a fast boil for 8 minutes, careful not to overcook. Remove from heat and allow to cool while you prepare the cake.
- Preheat oven to 425 degrees—place BONMAT on a perforated baking sheet.
- Place FORTEEZ Spiral bon mold on a perforated baking sheet and set aside.
For the Cake:
- Mini Palmiers will create a crunchy bottom crust for the cake. (Remember that when done, the cake is flipped so that the top becomes the bottom.)
- Remove one piece of the puff pastry and place it on the Roul Pat. Roll out lightly. Brush with melted butter, and then, starting from the longer edge of the puff pastry, begin to roll until it is completely rolled into one long roll.
- Brush the top lightly with butter. Cut into 1/2-inch pieces down the log. Place each piece on the Bonmat. Sprinkle with cinnamon and sugar mixture and bake until a bit crisp outside and slightly colored, for about 7 minutes. (Don’t wholly bake.) Allow to cool while mixing cake.
- In a mixing bowl, combine the juice of one orange, zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder. Blend in a food processor or blender until frothy, about 2 minutes. Fold in the prepared chopped apples.
- Pour the mixture into the Spiral Bon Mold and top with the par-baked palmiers. Place the octagonal bonmat on top of the mold to prevent the palmiers from getting too dark.
- Place on the middle rack of a pre-heated 350-degree oven. Bake for 45 to 50 minutes or until a tester or toothpick comes out clean. Turn the tray halfway through baking.
- Unmold while hot, and pour syrup over the cake or each individual serving.
Enjoy baking from our bon COOK kitchen to yours!
