Helenka's Polish Apple Cake

A community recipe by Twinks

Not tested or verified by Nigella.com

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Introduction

This recipe was given to me by my friends gran. it's a traditional Polish/Jewish cake. It has no dairy in it, allowing it to be eaten with meat or dairy meals. Or just served with afternoon Tea.

Ingredients

Serves: 8-10

Metric Cups

375 grams self-raising flour
4 large cooking apples
2 teaspoons cinnamon
500 grams caster sugar
4 eggs (lightly beaten)
250 millilitres vegetable oil
120 millilitres orange juice
2 teaspoons vanilla essence
½ teaspoon salt

13 ounces self-raising flour
4 large apples
2 teaspoons cinnamon
18 ounces superfine sugar
4 eggs (lightly beaten)
8⅘ fluid ounce vegetable oil
4⅕ fluid ounce orange juice
2 teaspoons vanilla essence
½ teaspoon salt

Method

Helenka's Polish Apple Cake is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180Â°c/350Â°F/Gas 4. Grease a 30 x 38cm/ 12 x 15 in square cake tin and dust with a little flour.

Core and thinly slice the cooking apples, but do not peel. put the sliced cooking apples in a bowl and mix with the cinnamon and 75ml/5tbsp of the sugar

In a separate bowl, beat together the eggs, remaining sugar, vegetable oil, orange juice and vanilla essence until well combined. Sift in the remaining flour and salt, and then stir into the mixture.

Pour two thirds of the cake mixture into the prepared tin, top with one-third of the cooking apples, then pour over the remaining cake mixture and top with the remaining cooking apple.

Bake for about 1 hour or until golden brown. Leave the cake to cool in the tin to allow the juice to soak in.

Serve while still warm, cut into squares.

Preheat the oven to 180Â°c/350Â°F/Gas 4. Grease a 30 x 38cm/ 12 x 15 in square cake tin and dust with a little flour.

Core and thinly slice the apples, but do not peel. put the sliced apples in a bowl and mix with the cinnamon and 75ml/5tbsp of the sugar

In a separate bowl, beat together the eggs, remaining sugar, vegetable oil, orange juice and vanilla essence until well combined. Sift in the remaining flour and salt, and then stir into the mixture.

Pour two thirds of the cake mixture into the prepared tin, top with one-third of the apples, then pour over the remaining cake mixture and top with the remaining apple.

Bake for about 1 hour or until golden brown. Leave the cake to cool in the tin to allow the juice to soak in.

Serve while still warm, cut into squares.