If you know how to peel and grate apples, you know how to make this easiest eggless apple cake in the world. By “easy” I not only mean the baking and preparation process, but also the recipe which stays instantly engraved in your memory. Since it doesn’t require any eggs, it is very convenient too. Accidentally, this is also one of the most palatable fruit cakes I know and quite an original one, since it contains semolina and is divided into layers. The upper flaky, crunchy and buttery layer creates a very interesting contrast with the other layers softened by the apple juice produced during the baking process.
This recipe has been “sleeping” for many years in my old notebook until I finally dug it out when, seeing Mr. Three-Cookies baking the hundredth semolina cake or cookie (Three-Cookies blog), I remembered a semolina apple cake I used to make many years ago. Thus, thanks to Mr. Three-Cookies, a very exceptional recipe was brought back to life.
If you have bland apples, you can combine them with cinnamon, vanilla or whatever spice you prefer. I had very good King of the Pippins, so I decided to leave them as they are. You might also add some sugar to the grated apples if you like very sweet cakes or if your apples are sour.
(This is the first recipe with several ingredients measured in cups. Somehow, for once it proved much easier, even for me. My measuring cup has 250 ml.)
Preparation: 1 h 30
1,5 kg apples (or even 2 kg if you want the fruit to dominate your cake)
1 cup semolina
1 cup flour
1 cup sugar
1,5 heaped teaspoon baking powder
70- 100 g butter
pinch of salt
Preheat the oven to 180°C.
Peel the apples and grate them on a vegetable grater (I do this in a food processor).
Combine the flour, the semolina, the salt, the baking powder and the sugar, stirring well with a spoon.
Grease a baking dish (the smaller it is the higher the cake will be, the minimum diameter is 20 cm).
Put 1/3 of the dough mixture into the dish.
Cover with half of the grated apples (or less, if you want to create a thinner and a thicker layer, like I did).
Put another 1/3 of the dough.
Cover with the remaining apples.
Sprinkle the rest of the dough mixture.
Cover the top of the cake with thin butter slices, so that it covers the whole surface.
Bake until golden.
Serve warm or cold.