Jewish Apple Cake
IngredientsCake:
3 eggs ¾ cup olive oil* or 170g butter 2 tsp vanilla extract 1 cup sugar Finely grated rind of 1 lemon 2 cups flour 1 tsp baking powder 1 ½ tsp baking soda 1 tsp cinnamon Pinch of salt 3 cups of grated Granny Smith apple (about 6 large apples, grated) 1/3 cup of walnuts 1 cup of sultanas or sliced prunes Topping; 1 Tbsp sweet sherry/ brandy or rum 1 Tbsp chopped walnuts 1 Tbsp raw sugar 1 tsp cinnamon 1 Golden Delicious Apple or *Braeburn/Pink Lady Juice from half a lemon MethodGrease and line the base and sides of a 23cm spring form cake pan with baking paper. Or use this recipe makes a 22 cm Bundt cake tin plus a small 10cm cake tin.
Step 1 Pre heat oven to 180˚C. Beat eggs, oil, vanilla and sugar together. Add lemon rind and grated apple, mix well. Step 2 Sift in the dry ingredients and combine thoroughly. Step 3 Lastly mix through walnuts and sultanas. Pour into the lined cake pan. Step 4 In a small bowl, add sherry, walnuts, sugar, and cinnamon and stir to mix. Peel and core the apple cut in half and then in thin slices. Squeeze over lemon and toss apples to prevent from browning. Step 5 Fan the apples out on top of the cake and drizzle over the topping. Bake for 60 minutes, until the centre is cooked. |
Hands-on Time: 30 minutes | Cooking time: 60 minutes
Serves: 12+ people Credit: Taste Magazine Tip: Give it a go! |