Hungarian Apple Cake

It’s apple season, so this was a natural choice for the sweet recipe. This is another recipe from Linda Majzlik’s book A Vegan Taste of Eastern Europe.  A minus side in the book is that nearly everything is measured in grams. I prefer measuring in dl/cups, and we’ve converted grams to desilitres here, and we used fresh yeast instead of dry. Our cake looks a bit silly, because we baked it in star shaped tin. The cake would be even better with bigger amount of apples.


Hungarian Apple Cake

3,5 dl wheat flour
50 g margarine, melted
0,75 dl brown sugar
2 apples (we recommend using more!)
1/4 package (12g) yeast
0,75 dl soy milk
1 tsp brown sugar
1 tsp cinnamon

Mix the flour and 0,75 dl brown sugar in a bowl. Peel, core and grate one apple and add it with margarine to the pot. Combine well. Warm the soy milk to lukewarm and dissolve yeast in it. Add it to the bowl and knead to form a nice soft dough. Cover with a towel and allow to rise an hour. Knead again and put in a greased cake tin, pressing it out to fill the tin. Cover with a towel and let rise 40 minutes. Peel, core and slice the other apple. Arrange the slices on the cake and press them lightly. Mix 1 tsp brown sugar with 1 tsp cinnamon and sprinkle on top. Cover with a foil and bake 20 minutes in 200 Celsius degrees. Remove the foil and bake 10 more minutes. Carefully remove from the tin onto a wire rack to cool before slicing.