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Cakes
Mary's Apple and Almond Cake
Mary's Apple & Almond Cake (using grated red apples, coarsely ground roasted almonds and vegetable oil)
Originated from: Southern Italy and North America
Occasion: Any time
Contributed by: Mary Melfi

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Ingredients

3 cups flour
2 cups sugar
6 extra large eggs
1 teaspoon vanilla extract
3/4 cup vegetable oil, preferably canola oil
1/4 cup milk
1 tablespoon baking powder
1 1/4 cups shredded red apples (2 or 3 apples depending on their size), mixed with 1 teaspoon sugar
3/4 cup coarsely ground roasted almonds (with skin)

For topping
about 1/2 tablespoon table sugar

Equipment needed
a 10 1/2-inch tube pan, preferably with a thick 3 inch-tube in the center, well-greased



Directions

Preheat oven to 350 F degrees.

Grease a 10 1/2-inch tube pan (preferably one with a thick 3-inch tube in the center).

Peel the apples (whole).

Using a mozzarella shredder or grater (with large holes about 1/4 of an inch), shred or grate the apples up the core (Cores and seeds are thrown out.).

Measure 1 1/4 cups of the shredded apples. Add 1 teaspoon sugar and lightly mix. Keep aside.

Coarsely ground the roasted almonds (Do not use store-bought powdered almonds as they lack flavor!). Keep aside.



Using a electric mixer, beat eggs.

Beat sugar and eggs until creamy (about 4 minutes).

Slowly add the vegetable oil and continue beating.

Add milk.

Add vanilla extract.

Slowly add the flour and continue beating.

Add baking powder and continue beating.

Remove the bowl from the electric mixer.

Using a spatula or a wooden spoon, mix in the coarsely ground almonds.

Using a spatula or a wooden spoon mix in the shredded/grated apples.

Pour the cake batter into a well-greased tube pan.

Sprinkle about a tablespoon of sugar on the top of the cake.

Bake on middle rack in a preheated 350 F. degrees oven until done -- about 40 to 50 minutes.

Cool.

Place in an appropriate container and keep in the fridge until needed.

Serve at room temperature.


Notes

Like many other home cooks I like experimenting and coming up with my own variations of old Italian recipes. It relaxes me. Sometimes my experiments come out O.K., and sometimes they don't. I tried one version of this cake with lemon zest and I simply did not like it. I tried another version with orange juice and orange zest and it seemed to work quite well, but then I decided I could improve it. So I went with coarsely ground almonds. I prefer this version, though I tried over half a dozen to date. Once I included slivered pistachios instead of almonds, but that version was much too expensive, and not worth the cost. Actually, any combination of fruits or nuts can be used, but whatever combinations are used the ingredients have to be cut or chopped rather finely or they'll fall to the bottom of the cake as its batter is rather on the thin side. A thin batter results in a cake with a "lighter" or "airier" texture -- a plus or a minus depending on one's tastes. Generally speaking apple cakes have a thick texture in order to hold onto the chunks of apples. Personally I am not fond of these apple cakes (Too mushy for my liking). In this particular recipe the apples are shredded (The apple pieces should look like pieces of shredded mozzarella) so one doesn't need a thick batter. The size of the apple pieces is of vital importance, as not having the right size can easily damage the look of the cake. For instance, using a cheese grater with small holes would result in apples that are far too liquidy, potentially making the cake fail to rise. Chopping the apples (instead of shredding them) might have the same result. Slicing the apples thinly and then cutting them in half, or quartering them, might work. This cake like many other Italian sweets can easily be changed and adapted to suit one's own needs and budgets. That's what so wonderful about Italian cooking -- anything goes. Well, almost anything.... For those who like the ingredients used in this recipe, and are looking for a "tall" apple cake that doesn't come in a loaf pan or one dredged in cinnamon (Don't like those!) this recipe might be of interest.... Comments and photo: Mary Melfi.

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