Ingredients
(for a baking pan with a diameter of 26-28 cm)
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Apple cake with tahini crumble for breaking fast after Yom Kippur
(Photo: Daniel Lailah, Styling: Naama Ran)
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For cake
2/3 cup (180 ml) applesauce
2 tablespoons lemon juice or 5% vinegar
1/2 cup (120 ml) oil
1/2 cup (120 ml) maple syrup
1/2 cup (100 grams) brown sugar
1 teaspoon vanilla extract
1/2 cup (50 grams) ground almonds
1/2 teaspoon of ground cinnamon
Pinch of salt
1 2/3 cups (200 grams) whole wheat flour
2 teaspoons (10 grams) baking soda powder
1 apple, of any variety you like, peeled and cut into small cubes
For the tahini crumble
2 tablespoons of raw tahini
2 tablespoons of oil
1/3 cup (65 grams) brown sugar
1 cup (125 grams) of whole spelt flour
Pinch of salt
Serving option: powdered sugar
1. Preheat the oven to 180°C. Grease the pan or line it with baking paper.
2. For the cake: put the applesauce, lemon juice (or vinegar), oil, maple syrup, sugar, vanilla, almonds, cinnamon and salt in a bowl and beat until it is a uniform batter. Add the flour and baking soda and mix until partially blended. Add the apple cubes and mix to a uniform paste. Pour into the pan.
3. Bake for about 15 minutes, until the cake stabilizes a little.
4. In the meantime, prepare the crumble: put all the ingredients in a bowl and mix, first with a fork and then with your fingertips, until it crumbles.
5. Take the partially baked cake out of the oven and spread the crumble over it in an even layer. Return to the oven and bake for another 30 minutes, until the crumbs are golden and a toothpick inserted in the center of the cake comes out clean. Take out and leave to cool slightly.
You can add powdered sugar on top of each serving.
Preparation time: about 20 minutes, excluding baking
Difficulty level: easy
How do you preserve it? Up to a week in the refrigerator or up to two months in the freezer.