Monday, 27 September 2010

Apple cake

The best version of this Jewish recipe is Smitten kitchen's (she knows her stuff!!!). It's delicious, moist and always a winner!


6 Bramley Apples (cored and chopped in chunks)
1 Tablespoon of Cinnamon
1 Teaspoon of All-spices
5 Tablespoons of Sugar


2 + 3/4 Cups of Flour (22 ounces) - if using self-raising top it up with 1 teaspoon of baking powder.
1 Tablespoon of Baking powder
1 Teaspoon of Salt
1 Cup (1/2 pint) of Vegetable oil
2 Cups (16 ounces)  of Sugar
1/4 Cup  (0.375 pints) of Orange juice
2 + 1/2 Teaspoons of Vanilla
5 Eggs
1 Cup of Chopped Walnuts (optional)
2 Tablespoons of Poppy seeds (I've added it to Smitten's original recipe)

Preheat oven to 350 (180C) degrees. Grease a  tube a pan (easily found on ebay) and dust with some flour.

1. Dust chopped and cored apples with 5 spoons of sugar, cinnamon and allspice. Set aside.

2. First, whisk together vegetable oil, orange juice, vanilla and sugar. Then add flour, salt, poppy seeds and baking powder. Eggs come last and should be added one-by-one.

3. Pour half of batter into greased pan. Spread half of apples over it. Pour the remaining batter over the apples, sprinkle walnuts and arrange remaining apples on top.

4. Bake it in low heat for approximately 01:30 or till tester comes clean.

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