Apple Cake With Apricot Jam
Ingredients
1-1/3 C. (11 ounces) plain flour
8 ounces sugar
2/3 C. (5 ounces) butter
2 egg yolks
Pinch of salt
2 C. (1 pound) cooking apples (or drained, canned apples)
Juice of 1 lemon
Pinch of cinnamon
1/3 C. (2 ounces) raisins
1/3 C. (2 ounces) ground hazelnuts
1/3 C. (2 ounces) ground almonds
2 Tbsp. apricot jam
1/3 C. (2 ounces) icing sugar
2 Tbsp. kirsch or cherry brandy
Cooking Instructions
Sieve the flour into a bowl. Stir in 5 ounces (little more than 1/2 C.) of the sugar and rub in the butter. Add egg yolks and salt, and mix quickly to a dough. Chill for 20 minutes. Roll out half the dough to line a 10-inch flan ring. Bake at 400 degrees for 15 minutes. Peel, core, and slice the apples and mix with remaining sugar, lemon juice, cinnamon, raisins, and nuts. Moisten with a little water to blend. Spoon into the baked pastry shell and smooth out. Roll out the remaining dough to cover the filling (you can also make decorative strips to cover the flan). Bake in the preheated oven for 30 minutes. Cool in the pan overnight. Warm the jam and spread over the cake. Combine the icing sugar and kirsch, spread over the jam and leave to set.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)