Hungarian apple cake


A simple strudel imitation requires minimal prep. This was unbelievably moist, but it did require careful pouring of the liquid, to avoid having a dry area on the top. It contains a lot of apples, and I found it the best with soft apples, like Macintosh or Empire.


120g flour

 0.25 tsp salt

140g semolina

2 tsp baking powder

100g powdered sugar

3 pounds of apples

1 tsp cinnamon

1 packed vanilla sugar

zest of a lemon

170mL milk


80mL oil


Mix the dry ingredients.

Peel and shred the apple and mix with the cinnamon, lemon zest, and vanilla sugar

Whisk the egg with the oil. Add in the milk, mix well.

Butter and flour a 9-by-9 inch baking shape. Sprinkle in a quarter of the dry mix. Add in a third of the apple mix (with juice). Follow by the next layer of dry, then apple, then dry, then apple, with a final thin dry layer.

Pour on the liquid ingredients. 

Bake in a 360F preheated oven for about 50 minutes. 

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