Polish Apple Cake

Name: Polish Apple Cake
Yield: Serves Six to Eight
Cuisine: Polish
Ingredients: 375 g/13 oz/3¼ cups self-raising (self-rising) flour; 2.5 ml/½ tsp salt; 3–4 large cooking apples, or a mixture of cooking and eating apples; 10 ml/2 tsp ground cinnamon; 500 g/1¼ lb/2½ cups caster (superfine) sugar; 4 eggs, lightly beaten; 120 ml/4 fl oz/½ cup orange juice; 250 ml/8 fl oz/1 cup vegetable oil; 10 ml/2 tsp vanilla extract

Preparation info

Serves
Six to Eight

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This traditional cake is firm and moist, with pieces of apple peeking through the top. It originated in Poland and has been carried to the four corners of the earth by Emigrants. It is popular among Peruvian Jews as Pastel de Manzana.

Ingredients

375 g/13 oz/3¼ cups self-raising (self-rising) flour
3–4

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease a 30 ´ 38cm/12 ´ 15in square cake tin (pan) and dust with a little of the flour. Core and thinly slice the apples, but do not peel.