5 cups grated apples [will need about 1-1/2 kg of apples and more if you use windfalls]
1 Tbsp Fruitfresh
1 cup semolina
1 cup flour
1 cup sugar
1Tbsp baking powder
1 pinch of salt
1/4 cup butter
Serve cake with:
1 cup whipping cream
1 Tbsp sugar
1 Tbsp pure vanilla extract
• Set the oven between 375F and 400F and preheat.
• Peel the apples, removing the core, stems and ends.
• Rinse and drain the apples and then grate them or put them through the food processor.
• Mix in the Fruitfresh. This will keep the apples from turning brown.
• In a large bowl combine the flour, the semolina, the salt, the baking powder and the sugar with a balloon whisk.
• Line a 9 inch spring form cake pan with parchment and spray with cooking spray.
• Reserve 1/2 cup from the flour mixture for use later.
• Divide the flour mixture into two equal layers.
• Put 1/2 of the flour mixture in the pan. This will be the base.
• Cover with half of the grated apples
• Cover the grated apples with the remaining flour mixture.
• Cover with the remaining apples.
• Sprinkle the top with the reserved 1/2 cup of flour mixture. This will be the top.
• Melt the butter and drizzle over the top. Try to cover the entire top with the melted butter.
• Place the pan in the preheated oven and bake until the entire top is golden.
• Remove pan from the oven and let it cool down.
• Unhook the spring mechanism and take off the ring.
• For neat slices cut and serve this cake right off the baking pan base.
• Cake is not stable enough to transfer in its entirety onto a platter. One alternative is to freeze it first, remove the parchment paper from the bottom and then place the frozen cake on the cake platter. Or slice it frozen with a chef’s knife and then arrange the cake slices as they were on the platter. Either way let it fully thaw before serving.
• Serve cake with a generous dollop of vanilla flavoured sweet whipped cream.