The Jewish Chronicle - - LIFE - SILVIA NACAMULLI’S

Serves 8-10 Prepa­ra­tion: 15 min­utes Cook­ing: 40 min­utes


3 royal gala ap­ples, skin on 1tbsp le­mon juice

80g whole un­skinned al­monds 80g raisins, soaked in wa­ter for 5 min­utes

Pre­heat oven to 180°C (fan) and line a 24cm spring-form oven tin with parch­ment pa­per.

Halve and core the ap­ples then finely slice one half into thin slices, putting them in a small bowl with the le­mon juice, rub­bing each slice to stop them brown­ing. Cover and put aside for dec­o­ra­tion. Finely chop the re­main­ing ap­ples – I like to pulse it a few times into a food pro­ces­sor un­til very fine.

Keep a hand­ful of al­monds aside for dec­o­ra­tion and finely chop or blitz the rest in a food pro­ces­sor. Soak the raisins in wa­ter for 5 min­utes then squeeze them out. Keep a ta­ble­spoon



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