Since my St. Patrick's day party fell through, I had everyone over for a St. Cyril of Jerusalem's day dinner the next day. I already had a menu planned, so we celebrated Cyril with Irish rather than Palestinian food: soda bread, champ, stew, and apple cake. The stew was like my usual New England boiled dinner, except with mushrooms and Christmas Lima beans instead of corned seitan. The cake was my own invention; it didn't turn out quite as I'd intended (it was supposed to be like a tarte tatin, but wouldn't come out of its pan in one piece), but was still very good.
Apple Cake
apples:
5 cooking apples (I used Pink Ladies), peeled, cored, and quartered
2oz margarine
2oz sugar
2t cinnamon
cake:
4oz margarine, melted and cooled
4oz sugar
1T each flax meal and Ener-g Egg Replacer
1/4C water
4 1/2oz flour
Melt the margarine in a 9" square or 10" round oven-proof frying pan, then take off the heat and scatter the sugar evenly over the bottom. Arrange the apple quarters neatly, packing them in tightly with their rounded sides down. Put back on the heat and cook on medium or medium-low for about fifteen minutes, till the sugar starts to brown. Take off the heat, and sprinkle the cinnamon over the apples.
Meanwhile, make the cake batter. Mix the melted margarine and sugar in a medium bowl. Beat the flax meal, egg replacer, and water till fluffy and foamy (it's easiest with an immersion blender), then add to the margarine mixture along with the flour. Bake in a 350°F oven for about 40 minutes, till the cake's nicely browned and the apples are tender. Let rest a few minutes, and then you can try to turn the cake out onto a platter. If you fail, just turn each piece over as you serve it and it'll be pretty enough.
1 comment:
That apple cake was one of the best things I ever ate!
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