ON MY MENU THIS WEEK: THERE’S A WHOLE HOST OF AP­PLE AND HONEY DESSERTS — FROM A LIGHT AP­PLE

The Jewish Chronicle - - LIFE - SILVIA NACAMULLI’S

We’ve put our own spin on an old favourite theme with our ap­ple and honey-based desserts

Serves 8-10 Prepa­ra­tion: 15 min­utes Cook­ing: 1 hour

IN­GRE­DI­ENTS

400g red ap­ples, core re­moved

3 large eggs

190g caster sugar 190ml sun­flower oil ½ tsp ground cin­na­mon Pinch of salt

190g white flour (ide­ally ‘00’ type)

1 tbsp bak­ing pow­der

METHOD

Pre­heat oven to 190C. Line a 23cm spring form bak­ing tin with grease­proof pa­per.

Core the ap­ple and cut it into moon-shaped slices, about 1 cm thick and keep aside.

Mix the eggs to­gether with the sugar with an electric mixer for a cou­ple of min­utes, un­til pale.

Add the oil, cin­na­mon and a pinch of salt and mix

ALL PHO­TOS: INBAL BAR-OZ

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