Food and Prop Styling by Atara Schechter
Photography by Hudi Greenberger
I was working on this recipe in the dead of winter, and casually mentioned what I was preparing to a friend. She asked me what I do with all the Pesach cake and cookies at that time of year, to which I answered, “We eat them!” What’s wrong with eating outrageously delicious GF apple cake together with a hot tea when it’s freezing outside?
YIELDS 24 SQUARES
- ½ cup coconut oil
- ½ cup light brown sugar
- 2 eggs
- 1 Tbsp vanilla sugar
- ½ cup orange juice
- ½ cup pareve milk of your choice (or water)
- 1⅓ cups almond flour
- ⅔ cup potato starch
- 1 tsp baking soda
- ½ tsp salt
- 6 small/medium Golden Delicious apples
(1½ lbs/¾ kg), peeled and thinly sliced (see tip)
- ⅓ cup almond flour
- ⅓ cup potato starch
- ½ cup dark brown sugar
- 1 full tsp cinnamon
- 3 Tbsp coconut oil
- confectioners’ sugar, for sprinkling (optional)
Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33-cm) baking pan with parchment paper (I prefer Pyrex here).
Place oil, brown sugar, eggs, vanilla, orange juice, and pareve milk in a large bowl. Mix together well.
Mix the almond flour and potato starch together in a small bowl. Add to wet ingredients along with baking soda and salt. Whisk together well. Pour into prepared pan and smooth down the top with a spatula. Distribute the apple slices evenly over the batter.
For the streusel topping, mix the dry ingredients in a small bowl. Add the coconut oil and mix well with a fork. Sprinkle streusel evenly over apples. Bake for 35 minutes or until topping is light brown and crispy.
Turn off oven, open door partially, and leave inside for 5 more minutes. Allow to cool before cutting into squares. Sprinkle with confectioners’ sugar, if desired.
This cake can be frozen, but if you freeze it, I recommend warming it in the microwave slightly before serving.
Tip: You can sub other fruit if desired, i.e., pears, peaches, etc.
(Originally featured in Family Table, Issue 786)
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