The ‘Big Apple’ Layered Gâteau

Name: The ‘Big Apple’ Layered Gâteau
Cuisine: Israeli
Ingredients: 700 g (½ lb) tart apples, such as Granny Smiths or Bramleys; 700 g (½ lb) tart apples, such as Granny Smiths or Bramleys; 700 g (½ lb) tart apples, such as Granny Smiths or Bramleys; 3 tablespoons light or dark brown sugar mixed with 1 teaspoon ground cinnamon; 3 tablespoons light or dark brown sugar mixed with 1 teaspoon ground cinnamon; 3 tablespoons light or dark brown sugar mixed with 1 teaspoon ground cinnamon; 1 tablespoon fresh lemon juice; 3 large eggs; 175 ml (6 fl oz) sunflower oil; 1 teaspoon pure vanilla extract; 75 g (3 oz) potato flour; 75 g (3 oz) cake matzah meal; 1½ teaspoons baking powder; 1-2 tablespoons sugar

Preparation info

Makes
12
generous portions

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A cinnamon-scented apple purée is sandwiched between layers of vanilla sponge. The mixture of potato flour and cake matzah meal gives the sponge a delicate, fluffy texture, making this a light but satisfying end to a filling Passover meal, but delicious any time of the year!

Ingredients

For the filling

700 g (½ lb) tart apples, such as Granny Smiths or Bramleys

Asia
Israel
Cake
Dessert
Vegetarian

Method

Preheat the oven to 180°C (350°F/Gas 4). Grease a 23-24 cm (9-9½ in) round springform or loose-bottomed tin at least 4 cm (1½ in) deep.

To prepare the filling, peel and core the apples, then grate them coarsely into a mixing bowl. Add the sugar-cinnamon mixture and lemon juice,