Persian Style Apple Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Cut the apples into 1 inch wedges. Set aside.
• In a large bowl, whisk together the eggs and sugar until blended. Mix in the baking soda, oil, cinnamon and vanilla. Stir in the flour, just until incorporated. Fold in the apples and walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly. May be served warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-1/2x11-inch lasagna dish or roasting pan.
• Sift flour, baking powder, and cinnamon together in a bowl.
• Beat butter and sugar together in another bowl using an electric mixer until light and soft. Beat in 1 egg then 1 tablespoon of the flour mixture. Repeat twice more. Fold in two-thirds of the remaining flour. Stir in milk; fold in the rest of the flour.
• Spread 1/2 the batter into the bottom of the prepared dish. Distribute apple slices on top and cover with remaining batter.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 325 degrees (163 degrees C). Continue baking until golden brown and firm to the touch, about 30 minutes more.

Steps:

• Mix eggs and sugar with a food processor until soft. Stir in the flour, the cornstarch and the baking powder to soft dough.
• Cover your square mold of 30 to 40 cm with baking paper and smear your dough.
• Bake 12 minutes at 180°C (heat and timing are basing it on convection oven).
• Mix the apples, with rosewater, sugar and raisins. Heat in the microwave until hot (it takes about 8-10 minutes). You can do it in a pan too.
• Mix the water with the starch well in a glass and add to the apples mix.
• Heat again until it thickens. And spread the apple mix on the baked dough.
• Prepare your chocolate frosting as indicated by the instructions and brush it on the apples mix.

Steps:

• Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.
• Whisk the flour, baking powder, and salt together in small bowl.
• Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
• In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum, vanilla, cardamom and lemon zest. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
• Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
• Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

Steps:

• Preheat the oven to 350°F and grease a round 9-inch cake pan.
• Mix together sugar and eggs until fluffy and frothy. Then, add in the Greek yogurt, cashew or almond milk, orange blossom water, butter extract, and vanilla extract, and mix until just combined.
• Sift all of the dry ingredients together, except for the almonds, into the large mixing bowl, and mix until the batter is homogeneous.
• Pour the batter into the greased round 9-inch cake pan. Then, evenly scatter the crushed sliced almonds over the top of the batter.
• Put the pan in the oven, and bake for 40 minutes to an hour, or until an inserted toothpick comes out mostly clean (there should be a few moist crumbs).
• Slice and serve.