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Jewish Apple Cake
By Kipferl

Cooking time: 1¼ - 1½ hours

Equipment

Baking tray
Tin foil


Ingredients

Apple filling
2 cooking apples
4 tbsp caster sugar
1 tbsp ground cinnamon
Juice of ½ lemon

Dough
3 eggs
200g caster sugar
200g sunflower/vegetable oil
200g plain flour
2 tsp baking powder
2 tsp vanilla essence

Method
1. Preheat your oven to
180°C. Grease and line a baking tray.
2.
Peel, quarter, core and slice apples. Mix the pieces with the sugar, cinnamon and lemon juice.
3. Combine the eggs, sugar, oil, flour, baking powder and vanilla essence, and mix until smooth.
4. Pour half of the mixture into the the prepared tin and layer half of the apples on top, followed by another layer of dough. Arrange the rest of the sliced apples on top and sprinkle with a little sugar.
5. Bake at 180
°C for 1¼ - 1½ hours until the apples are soft and the cake is golden brown. If the top of the cake begins to darken too quickly, cover with tin foil.

 
 
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