Old-Style Apple and Almond Pudding

Name: Old-Style Apple and Almond Pudding
Cuisine: Israeli
Ingredients: 900 g (2 lb) tart apples such as Granny Smiths or Bramleys, peeled, cored, and cut in 1 cm (½ in) thick slices; 900 g (2 lb) tart apples such as Granny Smiths or Bramleys, peeled, cored, and cut in 1 cm (½ in) thick slices; 900 g (2 lb) tart apples such as Granny Smiths or Bramleys, peeled, cored, and cut in 1 cm (½ in) thick slices; 1 rounded tablespoon apricot jam; 1 tablespoon fresh lemon juice; 3 tablespoons orange juice; 225 g (8 oz) soft butter or margarine; 225 g (8 oz) soft butter or margarine; 225 g (8 oz) sugar; 225 g (8 oz) ground almonds or hazelnuts; 225 g (8 oz) ground almonds or hazelnuts; 4 large eggs; grated zest of 1 lemon

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

One for the nut-lover. A refreshing apple compote is topped with an almond (or hazelnut) sponge. Simple and delicious, it’s an ideal Passover dessert.

Ingredients

900 g (2 lb) tart apples such as Granny Smiths or Bramleys, peeled, cored, and cut in 1 cm (½ in) thick slices

Asia
Israel
Dessert
Cake
Vegetarian
Gluten-free

Method

Preheat the oven to 180°C (350°F/Gas 4).

Put the sliced apples in a large saucepan with the sugar, apricot jam and lemon and orange juices. Simmer over low heat on top of the cooker until barely tender, about 15 minutes. Alternatively, cook on 100 per cent power in the microwav