A traditional Jewish dessert recipe, my Ema Ljuba would frequently make this apple cake on Friday for Shabbat, and it would stay moist all week long. A parev (kosher) dessert, this cake can be eaten with either meat or dairy. A huge family favorite among all of Ljuba’s seven children and many grandchildren.
Importance of Eggs:
Eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Plus, eggs are naturally free of sugars and carbohydrates.
To make the apple cake, start by peeling and thinly slicing your apples. I like to use Granny Smiths for my apple cake.
Then put your apple slices in a large bowl, sprinkle with sugar and cinnamon, then toss until evenly coated.
In another large bowl, pour in your flour. Then stir in the salt and baking powder.
Finish by mixing in the remaining sugar, and set this bowl aside.
Next, measure out your canola oil in a large measuring cup. Then, add four large eggs and vanilla extract.
Finish off your wet ingredients with orange juice and whisk it all together.
Slowly mix your wet ingredients into the dry ingredients creating a very thick dough-like batter.
Next, assemble your cake! Bake at 375 for a little over an hour.
Your fork is waiting.
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