October 2024 - Magazine - Page 29
Preheat the oven to 190C, fan 170C, Gas 5
Large roasting tin or large deep tray
PASTRY
100g
1 cup
1 cup
1/2 tsp
500g
1tsp
ROMANIAN
APPLE CAKE
SUGAR
WATER
SUNFLOWER OIL
SALT
SELF RAISING FLOUR (approx)
VANILLA ESSENCE
Put the first 4 ingredients in a pan and boil for 1-2 minutes. Take off the heat
and gradually add the flour a spoonful at a time, mixing well, until you have
a dough that is stiff enough to roll out then add vanilla essence. Chill while
preparing the filling.
FILLING
2-3kg
100g
2tsp
5-6tsp
2-3 tbs
APPLES
SUGAR (approx)
CINNAMON
SEMOLINA
VANILLA CASTER SUGAR
Grate the apples and squeeze out as much of the juice as possible. Add
sugar to taste, depending on the sweetness of the apples, together with the
cinnamon and 2-3 tsp of semolina.
Brush the baking tray with oil and sprinkle with flour (you can also line the
tray with greaseproof paper). Roll out half the pastry to fit the tin and sprinkle
with semolina.
Add all the apples on top of the pastry leaving a gap at the edge of about
2cm and sprinkle with a little more semolina.
Roll out the second half of the pastry to the same size and place over the
apples. Join the edges of the pastry all the way round so that no apple can be
seen and prick the top all over with a fork.
Bake for 30-45 minutes until nicely golden.
This can also be baked in the hot oven of an Aga using the cold plain shelf as
needed to stop the pastry browning too quickly.
Sprinkle with the vanilla caster sugar (or icing sugar) and allow to cool in the
tin.
Cut into squares to serve, either warm or cold on its own or with cream, ice
cream or custard .
Will keep for a few days in the tin ready to cut and come again as needed.
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