Israeli Upside Down Apple Cake

Course : Cakes
Serves: 8
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1/4 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
8 medium apples -- peeled and cored
1/2 Cup walnuts
1/2 Cup raisins
1 medium juice of 1 lemon
5 large eggs -- separated
5 tablespoons sugar
1 teaspoon lemon juice
4 tablespoons potato starch -- sifted

Preparation / Directions:

To prepare the apples, melt the margarine and the sugars in the bottom of a deep round pan large enough to hold the apples comfortabl y. Arrange the apples over the sugar. Fill the core openings with walnuts and raisins. Pour the lemon juice over the apples. Bake in a preheated 375 degree F oven for 30-35 minutes until the apples are tender. To prepare the batter, in a large mixing bowl beat the egg yolks with the sugar until very light. Add the lemon juice and sifted pot ato starch. In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry. Carefully fold the beaten egg whites i nto the egg yolk mixture. Pour the batter over the hot apples and bake for an additional 30 minutes or until the cake tests done. L et the cake rest on a cake rack for 10 minutes before turning it out, upside down, onto a large cake plate. Serve cold.

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