Jump to Main ContentJump to Primary Navigation

Recipe: Toffee apple cake

For me, Pesach is anything but eight days.

Prep:

Cook:

Serves:

    For me, Pesach is anything but eight days. It's an intense five weeks' hard labour; scrubbing and cleaning like a maniac. When I sit at that Seder table, I breathe a sigh of relief, because mind, body and home have had a cleansing like no other. I'm ready to face the year with positivity. This cake keeps well, tightly covered in the fridge.

    Ingredients

    ● 5 large Granny Smith apples
    ● 250ml water
    ● 100g pecan nuts, coarsely chopped
    ● 250g brown sugar
    ● 1 tbsp ground cinnamon
    ● 4 eggs
    ● 250g sugar
    ● 125ml oil
    ● 1 tsp vanilla essence
    ● 250g matzo cake meal
    ● ½ tsp bicarbonate of soda BP (or Geffen Baking Soda for Passover) dissolved in 65ml water
    ● 125g raisins

    For the toffee sauce:
    ● 125ml cold water
    ● 200ml brown sugar
    ● 125 ml non-dairy creamer

    Method

    ● Preheat the oven to 170 °C.
    ● Peel, core and cut the apples into eighths and place them in a small saucepan, cover with the water and bring to the boil.
    ● Once boiling, switch off the heat, stir and cover. Allow the apples to stand in the hot liquid until cool.
    ● Mix the pecan nuts, sugar and cinnamon well in a bowl and set aside.
    ● In a separate bowl, beat the eggs and sugar until light and creamy. Add the oil and vanilla essence and beat until well combined.
    ● Stir in the matzo meal and dissolved bicarbonate of soda.
    ● Pour half the batter into a rectangular baking tin (a 20 cm-square foil container will also do) and sprinkle over half of the pecan mixture.
    ● Combine the apples and raisins and spoon half over the pecan layer.
    ● Pour over the other half of the batter, followed by the remaining apples and raisins. Sprinkle over the remaining pecan mixture and bake for 1 hour, then switch the oven off and leave it in for 15 -20 minutes.
    ● To make the sauce, dissolve the sugar in the water over a low heat then bring to the boil. If using white sugar, allow the sugar to turn a caramel colour. Remove from heat and add creamer. Mix well and pour over cake as it comes out of the oven.

    Method
Recipes

Seared sesame asparagus

Silvia Nacamulli

Thursday, May 11, 2017

Seared sesame asparagus
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Recipes

Cauliflower and asparagus quiche

Lisa Roukin

Friday, April 14, 2017

Cauliflower and asparagus quiche
Recipes

Tenderstem broccoli sauteed with ginger, lime a...

Silvia Nacamulli

Thursday, May 11, 2017

Tenderstem broccoli sauteed with ginger, lime a...
Recipes

Pollo alla cacciatora (spicy chicken with rosem...

Silvia Nacamulli

Friday, April 14, 2017

Pollo alla cacciatora (spicy chicken with rosem...
Recipes

Recipe: Grain-free chocolate cake with chocolat...

Lisa Roukin

Thursday, December 1, 2016

Recipe: Grain-free chocolate cake with chocolat...
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup
Recipes

My mother Fortunee’s shakshuka

Fabienne Viner Luzzato

Friday, April 14, 2017

My mother Fortunee’s shakshuka
Recipes

Recipe: Piquant chicken with pickled plum slaw

Denise Phillips

Thursday, December 1, 2016

Recipe: Piquant chicken with pickled plum slaw