Apple Cake, Claudia Roden's - pareve

Posted by : Karen Selwyn

"This recipe from Claudia Roden's THE BOOK OF JEWISH FOOD produces a
cake that is really more of a  confection. It is meringuelike yet moist
and tangy from the apples, which are piled on rather than neatly
layered. Don't be alarmed when  the batter doesn't cover the bottom of
the pan; it will spread and rise as  it bakes."   Miriam Morgan

6 apples, tart or sweet 
juice of 1 1/2 lemons 
4 eggs, separated 
3/4 cup sugar 
1 cup flour 
2 tablespoons unsalted butter, melted, or vegetable  oil 
1/2 to 1 teaspoon cinnamon to sprinkle on top 

Preheat the oven to 350 degrees.  Grease and flour a 9- or 10-inch
springform pan; set  aside. 

Peel, core and slice the apples, and drop them in a  bowl of water
acidulated with a third of the lemon juice (this prevents them from
going brown), then drain. 

Beat the egg yolks with the sugar (reserving 1 tablespoon to sprinkle on
top). Add the remaining lemon juice, then the flour, gradually, beating
vigorously. Beat the egg whites stiff and fold them in.  

Pour half the cake mixture into the prepared pan.  Spread half the apple
slices in a layer on top and pour the rest of the cake mixture over
them.  Arrange the rest of the apple slices in circles on top. Brush
with  the melted butter or oil and sprinkle with the cinnamon and the
reserved tablespoon of sugar. 

Bake for 1 hour. If you like, put the cake under the broiler for a
minute at the end to caramelize the top. 

Serves 8. 

                 Claudia Roden

Current Source: "Survey of Jewish Cookery Offers Tantalizing Taste 
                 of Traditional Foods"
                 Miriam Morgan
                 SAN FRANCISCO CHRONICLE, (on-line edition) 3/5/97

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