Sephardic Apple Almond Cake – Tishpishti
Consider serving this tasty treat at your High Holiday gathering.
Ingredients:
1 cup sugar
1 1/2 cups unsweetened apple juice
Zest from 1 medium lemon
1 tablespoon fresh lemon juice
4 tablespoons apple brandy (optional)
For the Cake:
4 large eggs
3/4 cup sugar
1/2 teaspoon salt
1 cup vegetable oil
2 1/2 cups almond flour
1 1/2 cups finely chopped walnuts
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 medium apples. Grated
Directions:
Preheat oven to 350°F. Line a 9” x 13” baking pan with parchment paper so it overlaps the sides, spray with nonstick cooking spray.
For the Syrup: Simmer sugar, apple juice, and lemon zest until syrup reaches 240 degrees F. Remove syrup from heat and add lemon juice and applejack. Set aside and allow to cool to room temperature.
For the Cake: In the bowl of a stand mixer, combine eggs, sugar, and salt. Using a whisk attachment, whip on high until eggs become thick, pale, and ribbons, about 10 minutes.
With mixer running on medium, slowly drizzle in oil in a thin stream until fully incorporated and thick.
Using a flexible rubber spatula, fold in almond flour, walnuts, cinnamon, and nutmeg until combined.
Fold in grated apple. Pour batter into prepared pan and gently tap on the counter to evenly distribute. Bake until golden brown and top of cake bounces back to the touch, about 50 minutes.
While cake is still warm, loosen exposed short sides of cake from pan.
Using parchment paper as a handle, lift cake out of pan and onto a cutting board.
Cut cake into diamond shapes by making a series of diagonal slices in one direction across the cake, then making another series of diagonal slices in the opposite direction.
Lift sliced cake, again using parchment, and return to pan. Strain syrup over warm cake using a mesh strainer, allow 1 hour for cake to fully absorb syrup.
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