.... on rosh hashanah it is written

according to the jewish religion, our names are inscribed into the book of life for the new year on rosh hashanah and our fate sealed on yom kippur — the day of atonement, the holiest day of our year, 10 days after rosh hashanah.

the next two days will be busy as jewish families gather, attend services at synagogues and of course, eat! i am leaving you with two recipes involving apples: one is a cake, the other what is called a pudding but is really more of a cake, best served warm.

amazing apple cake

based on recipe from Ohio caterers:
paula levine weinstein and julie komerofsky remer.

ingredients:

(note: original recipe was cloyingly sweet and much too dense; the reworked amounts make a much lighter and more appealing cake in terms of sweetness)

3 c AP flour
1 c vegetable oil
1/2 c 1 ¼ to 1 ½ c orange juice
(or ¾ to 1 c orange juice + 1/2 c applesauce)
1 tbsp baking powder
2 c 1 1/2 c sugar
4 eggs
2 1/2 tsp vanilla
3 tbsp lemon juice
1 tsp salt

4 - 5 6 -7 apples*, sliced (only use baking apples like macintosh)
1 ½ - 2 ½ tsp cinnamon
2/3 c granulated sugar

method:

you need three large bowls and a smaller one for this recipe.

peel apples and slice thinly, mix with 1 tbsp lemon juice in a large bowl. in another dish or small bowl, mix the 2/3 c. sugar with the cinnamon and set aside also.

mix dry cake ingredients together in a large mixing bowl. in another, mix the wet ingredients together. add the wet to the dry.

beat until smooth.

pour half the batter into a greased 10 inch tube pan with a removable bottom. you can also use a very large pyrex but keep an eye on the baking time.

sprinkle with a little less than 1/2 of the cinnamon sugar.

arrange half the apples with half of the juices, if any, then sprinkle with a little more cinnamon sugar. repeat layer again. the last half of the apples will be on top of the cake.

bake at 300 F for 90 minutes or longer until done. let cool completely as the juices from the apples need to be absorbed by the cake before being removed.

notes:

*this cake actually tastes better the next day; the juices from the apples flavour the cake further;

*you need to use apples which will break down while baking like macintosh apples (or other similar kinds; see apple info post for other varieties);

*this cake has to be baked in a tube pan or in a very large pyrex.

this recipe is named for the connection with the apple & the garden of eden, and is from british cookery author Evelyn Rose:

eve's "pudding" [a light, saucy apple cake]

1/3 c soft margarine [or butter]
1/3 c sugar
1 1/4 c self-raising flour [see note in post about israeli honey cake]
pinch extra baking powder
2 eggs
1 tbsp water [or milk]

for the fruit:

4 large baking apples
1 tbsp lemon juice
4 tbsp water
1/3 c. sugar
1/2 tsp cinnamon

preheat oven to 350F

peel and core the apples and slice thinly. place in a large bowl and acidulate with the lemon juice and water. add the sugar and cinnamon and stir to make sure everything is coated.

in another bowl, combine butter and sugar. add remaining ingredients and mix well. the batter will be thick.

in an 8 in well oiled baking dish, lay the apples down with any juices that are in the bottom. taking spoonfuls of the batter [grease your spoon and it will slip right off] over the apples. it may look like there is not enough but there is. taking a greased spoon again spread the batter all over the apples, don't worry if there are apples poking through or little spaces.

bake this for 45 - 50 minutes until browned and bubbling. serve warm.

see you on Monday.

shanah tovah — happy new year.

שנה טובה בריאה ומתוקה לכולם