Apple cakes of all descriptions are the traditional way to celebrate Rosh Hashanah.
This new vegan recipe is thickened with tahini and flavoured with cinnamon and vanilla extract. Studded with chunks of apples and dates, definitely an impressive centre piece for the festive table!
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 10 people
200g plain flour
1 teaspoon baking powder
2 teaspoons cinnamon
200g chopped dates – cover with 100ml boiling water for 10 minutes
2 small green apples, peeled and roughly chopped
150ml apple juice
2 teaspoons vanilla extract
2 apples – peeled, cored and thinly sliced
2 tablespoons apricot jam – warmed – for the glaze
2 apples – skin on sliced – for apple crisps
Sprigs of mint
Preheat oven to 180C /350F/ Gas mark 4.
Line a 22 cm round cake tin with baking parchment paper.
In a large bowl, mix tahini and sugar using an electric mixer or a wooden spoon.
Add the flour, baking powder, cinnamon, dates and soaking liquid, chopped apples, apple juice and vanilla extract.
Pour the batter into the prepared cake tin and fan the sliced apples in an overlapping pattern on the top.
Bake for about 40 minutes to 45 minutes or until golden and baked through.
For the apricot glaze, gently warm in a microwave for 1 minute or in a saucepan on a low heat. Using a pastry brush glaze over the top of the fanned apples.
For the apple crisps, preheat the oven to 200C/400F/ gas mark 6. Place the apples slicing through the whole apple include core and pips onto an oven tray. Bake for 20 minutes or until golden and crisp.