Soup Recipes
Our cousin from Minneapolis, who regularly hosts Shabbos meals for large crowds, has become reliant on this Adaptable Shabbat Torte lately. Meryll claims that once you get the hang of the cake, you can make it on autopilot in less than 10 minutes (if you've remembered to leave out the margarine to soften). Another plus is that everyone is very likely to have the ingredients for this kosher Shabbos cake on hand--a big plus for those averse to last minute shopping. Furthermore, you can change the fruit used in the recipe each week so no one will ever get tired of the cake.
Ingredients
- 1/2 cup canola oil
- 1 cup sugar
- 2 eggs
- 1 cup flour
- 1 tsp baking powder
- 1 tsp salt
- fruit: 1 pint blueberries or 12 plums (halved) or 12 apricots (halved) or 3-4 apples (sliced) or 3-4 peaches (sliced) or a mixture of these fruits
- lemon juice, cinnamon, sugar to taste
Prep Time
20 m
Cook Time
1 h
Yield
8-12 servings
Course
Dessert
Occasion
Shabbat
Skill
Easy
Instructions
- Preheat oven to 350° F (180° C)
- Spray a 9" spring form (8" can also work) with non-stick cooking spray.
- In a mixing bowl, cream cream oil (or margarine) and sugar.
- Blend in eggs. In a small bowl, mix flour, baking powder and salt together.
- Add to the cake batter.
- Place batter in the spring form pan.
- Cover the batter with fruit.
- Sprinkle top with lemon juice, cinnamon and sugar according to taste.
- Bake at 350° F (180° C) for 1 hour.