I love this easy to make yet beautifully presented dessert. I make it almost every Shabbat when we have guests.
Yields: 1 24-inch cake
Notes: This pairs well with a classic fruity wine or a cup of coffee. You can play around and add any other fruit to it. In the cake pictured, I added fresh raspberries.
Ingredients:
5 medium apples, peeled and cubed into small pieces
4 eggs
1 C of sugar
¾ C oil
2 C flour
2 t baking powder
1 t cinnamon
Flaked almonds (optional)
Preparation:
- Preheat your oven to ? Line a 24-inch baking dish with parchment paper.
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Place cubed apples in a bowl and sprinkle with 2 tablespoons of sugar.
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In a separate bowl, whisk the eggs.
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In a third bowl mix flour, baking powder and cinnamon together. Then add oil and whisked eggs. Mix well and then fold in the chopped apples. Batter will be slightly heavy.
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Pour into a lined baking dish. If desired, sprinkle almond flakes on top.
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Bake for about 40/50 minutes. When cake cools sprinkle some powdered sugar on it, if desired.
