Jewish Apple Cake

Ingredients

Cake:
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

Method

Grease 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.
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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!
To test if the centre of the cake is cooked; use the tip of
a small sharp knife and slide it into the centre. If the tip remains clean then the cake is ready – if not then return to the oven for 10 minutes or until the knife comes out clean.
I often add a piece of baking paper over the top of the cake to speed up the final cooking time and prevent the cake from browning too much.