| Ingredients |
| 6 |
oz |
unsalted butter (1½ stick) room temperature |
| 1 |
each |
egg |
| ½ |
cup |
sugar |
| 1 |
tsp |
vanilla |
| 1½ |
cup |
self rising flour |
| |
| 1 |
can |
poppy seeds filling ("Solo" - 12 ½ OZ.) |
| |
| 3 ¼ |
lbs |
grand smith apples, peeled, cored and grated |
| 1/3 |
cup |
sugar |
| ½ |
cup |
Kedem Tea Plain Biscuits, broken into small pieces |
| |
|
| Preparation steps: |
- In a large bowl mix with a spoon the butter, egg, sugar and vanilla.
Gradually add the flour, and mix by hand.
Form a large ball of dough.
- On parchment paper roll out by hand half of the dough to fit the bottom of a
10-inch diameter cake pan. Transfer the parchment paper and the dough
to the 10-inch diameter cake pan. Gently press the dough to create an even layer.
Note: The parchment paper should be large enough to cover the sides of the cake pan.
The apples mix can leak liquids, so if the parchment paper is tall enough on the
sides of the cake pan, the liquids stay in the cake pan.
- Spread the poppy seeds filling on the dough.
- In a large bowl combine the apples,sugar and broken biscuits.
Pour the apples mix on the poppy seeds filling. Press the mix down.
- On floured surface roll out the 2nd half of the dough in 3-5 parts and then
assemble them on top of the apples to create the top dough layer.
The dough is too fragile to do it in one piece.
- Bake uncovered on the top shelf of the oven at 350F for 55 minutes.
- After the cake cools down, refrigerate for at least 6 hours.
Serving: The cake is better served chilled. It is also good room temperature.
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