• Turn oven on at 375, pre-heat.
• Dice the 2 apples for the cake and slice the 3 apples for the topping. Put them in a bowl, add confectioner sugar and cinnamon, mix and put them aside, this will give the apples time to get liquid with the sugar/cinnamon mix. Slice the 3 apples for the topping. Keep them separate.
• Mix flour with a pinch of baking powder, put it aside as well.
• Soften the butter and coat the baking dish with it. Put the rest aside for the batter.
• In a big mixing bowl, whisk the eggs for about 2 minutes. add the flour in 1/4 increments and alternate with the liquid in 1/3 increments. Start with adding flour increment first and finish with the flour mixture last.
• Pour slowly the half & half, vanilla extract into the batter. You can keep the hand-held mixer with one hand and pour it with the other hand so the mixing is consistent. Lastly, add the butter, honey, and mix a bit more.
• At this point don't use the electrical mixer. Add the coated apples with confectioner sugar and cinnamon. Add the walnuts and fold everything into the batter.
• Pour onto the baking dish. Place in oven for about 8-10 minutes.
• Get the baking dish out of the oven (close the oven so it doesn't lose heat) and decorate with sliced apples as you desire. Sprinkle the confectioner sugar/cinnamon mix on top evenly. Place back in the oven for another 30 minutes.
• When ready, remove the baking dish from the oven and place on a cooling rack.

Notes

• This recipe is based on using a 9X13 baking dish. Please note that your baking time might vary slightly if the dimensions of the baking dish are different because the cake will be thicker or thinner so it might need a different baking time. Adjust accordingly.
• The cake is not too fluffy, it’s supposed to be that way because of the number of apples inside it. It’s a rather a heavy cake (weight wise).

• Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
• Press the sauté button. Add the ghee to the Instant Pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
• Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.
• Add the garlic and ginger and stir-fry for 30 seconds.
• Add the chicken and stir-fry 6-7 minutes or until the outside of the chicken is no longer pink.
• Add the ground spices and mix to coat the chicken.
• Dump the rice on top of the chicken (do not mix). Add water.
• Sprinkle half the cilantro and mint on top of the rice.
• Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
• Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
• Discard the whole spices. Sprinkle with remaining cilantro and mint and garnish with the ghee-coated cashews and raisins.