What could be more traditional for Rosh Hashanah than apples? OK, maybe honey... but actually they go hand-in-hand. Since last year I proposed a recipe with honey - my traditional chicken breasts with pomegranate and honey - this year it is time for apples.
I like this cake as it is easy to make and moist. It is a traditional home-made cake with golden slices of apples on top and a full but simple taste. You can also top the cake with brown sugar to create a crustier top. I like to use apples such as Royal Gala or similar because they are sweet and juicy, but you are welcome to use any other kind you may prefer. The only apples I would not recommend for this dessert are, funnily enough, Bramley cooking apples, as I find them too floury and sour - plus they break during baking. But then I'm Italian and I didn't grow up eating them.
You can make a parev version of this cake using margarine instead of butter. In this way it will be suitable for your meat dinner at Rosh Hashanah and all year round. Enjoy it, happy baking and Chag sameach!
Silvia Nacamulli's website is www.cookingforthesoul.com.
Preparation time: one hour. Serves six to eight
2 free range eggs
220g white caster sugar
200g white fine flour
100g of butter or margarine
1 teaspoon of cinnamon
1 tablespoon baking powder
3-4 apples (such as royal gala or your favourite kind for baking)
pinch of salt