Every Rosh Hashanah, I create a variation on the traditional apple cake. This one has become a family favourite, whether for dessert or for tea. It freezes beautifully, but make sure to freeze it un-iced and add the topping after defrosting.
Serves: 8. Preparation time: 15 minutes. Cooking time: 1 hour plus 30 minutes to cool.
● 1 tbsp margarine or oil - to grease the tin
● 5 eggs
● 350g icing sugar
● 3 teaspoons vanilla sugar
● 500g apples - peeled, cored and grated
● 300g plain flour
● 75g walnuts, chopped
● 75g raisins
● 2 tsp baking powder
For the Topping
● 2 tablespoons apricot jam
● 150g plain chocolate
● 75g butter or margarine
● Pre-heat the oven to 180˚C.
● Line and grease a 22cm loose-base cake tin.
● Put the eggs, icing sugar and vanilla sugar in a mixing bowl and whisk together until pale and moussey. Fold in the apples, flour, baking powder, walnuts and raisins.
● Bake for 1 hour or until firm in the centre and golden brown.
● Let it cool for 30 minutes before adding the topping.
● Melt the chocolate and butter or margarine over a double-boiler or in the microwave.
● Remove the cake from the tin and spread the jam over the top and then pour over the chocolate mixture. Leave to set until ready to serve.