This semolina apple cake in layers may not look very appealing, but it's absolutely delicious and super quick. Everybody in the family was satisfied and they've asked me to make it again as soon as possible. There's no dough or batter and all the ingredients are arranged in layers. You only need a spoon for this.
I was familiar with the recipe from long ago. It's also known under other names, such as Bulgarian apple cake or "3 cups" apple cake. Basically, it's a layered cake with apples and semolina. I'd say it also has a pudding-like texture, but that will depend on how juicy your apples are.
If you use vegan milk and coconut butter, you will have the fasting version.
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Use a cup to measure the three dry ingredients - semolina, sugar and flour.
Place them all in a bowl, add baking powder and mix.
You can use three bowls to distribute this mixture in equal quantities.
Wash the apples thoroughly. Optionally, peel them. I didn't. Core, then grate the apples on the medium holes side of the grater.
Line a 24-26cm diameter springform pan with baking paper.
Pour 1/3 of the dry semolina-flour mixture (one of the bowls) and spread out evenly over the bottom.
Spread over half of the amount of apples. Use a fork to press and level out.
Again, put 1/3 of the semolina-flour mixture, smooth out.
Add the remaining apples, press and spread evenly with a fork.
The last level will be another 1/3 of the semolina-flour mixture.
Melt the butter and mix with warm milk.
Pour over the cake carefully.
Insert a fork or a chopstick to make small holes until all the milk gets absorbed by the cake.
Bake the cake in the preheated oven at 180 degrees C for 50-60 minutes.
Remove, then let cool completely for 5-6 hours before serving.
Then slice and taste, it actually melts in your mouth.
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