RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake, Apple (Claudia Roden's) - pareve
"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. Original Source: THE BOOK OF JEWISH FOOD 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
