Updated: Jun 11, 2020
5 crunchy red apples
1 cup water
100g walnuts roughly chopped
1 cup brown sugar
1 tablespoon cinnamon
1 cup caster sugar
1/2 cup oil
1 tsp vanilla essence
1 cup cake meal or almond flour
1 teaspoon Pesadich baking powder
1/2 cup dates (can substitute with raisins or cranberries too)
Preheat oven to 150 degrees centigrade.
Grease and line a 20cm cake tin.
Peel and core the apples and then cut each apple into 8 thick wedges.
Boil the apples in a saucepan with enough water to cover them. When soft remove from heat. Make sure that the apples are not too soft as you want them to retain their shape. When the apples have cooled, add dates into them.
In a second bowl, mix nuts, brown sugar and cinnamon.
In a third bowl, beat the eggs and sugar well. Add the oil and vanilla essence and beat further. Slowly fold in the matzah meal and baking powder.
Transfer half of the mixture to the cake tin. Then spoon half the walnut mixture followed by half of the apple mixture.
Repeat the same procedure: cake batter, nut mix and apple mix.
Bake in the oven for at least 1 hour. Then switch off the oven and leave the cake in the oven for another 20 minutes.
Make the caramel sauce while the cake is baking.
Mix water and sugar in a saucepan. To get a deeper color, add chopped dates to the water and sugar too. Stir to dissolve the sugar and break the dates and then bring to the boil. Once the sugar starts to caramelize, remove from the heat and add in the non-dairy creamer. Mix well.
Serve the cake warm with the caramel.
Recipe adapted from Sharon Lurie's cookbook "Celebrating with the Kosher Butcher's Wife".