Name: ‘Jewish’ Apple Cake
Yield: Serves 8
Cuisine: Israeli
Ingredients: 1 tsp vanilla extract; 400 g (14 oz) apples (I use Braeburns), half thinly sliced, half cubed; 250 g (9 oz) plain flour, sifted; 225 g (8 oz) caster sugar; 2 eggs; 100 ml (3½ fl oz) Apricot Glaze; 25 g (1 oz) caster sugar; 1 tsp ground cinnamon; 40 ml (1½ fl oz) orange juice; a pinch of salt; 150 ml (5 fl oz) vegetable oil; 1 tsp baking powder

Preparation info

Serves
8

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

This cake is dairy-free as it uses oil instead of butter, and so has probably become to be known as ‘Jewish’ because it can be eaten at a kosher meal. This hearty cake has a secret layer of cinnamon-flavoured apple and can hold its own as a dessert, if you so wish.

Ingredients

For the apples

25 g (1 oz) caster sugar
1 tsp ground

Method

Preheat the oven to 180°C/350°F/gas mark 4, and grease and line a 17cm (6½in) round tin with baking parchment (only needs to be lined at the bottom but the sides must be greased).
In a bowl add half the sugar, half the cinnamon and half the vanilla to