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Israeli Upside Down Apple Cake

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CATEGORY CUISINE TAG YIELD
Grains, Eggs Israeli Passover 1 Servings

INGREDIENTS

1/4 c Margarine
1/2 c Brown sugar
1/2 c White sugar
7 Apples, peeled and cored up
to 8
Walnuts
Raisins
1 Lemon, juice of
5 Eggs, separated
5 T Sugar
1 t Lemon juice
4 T Potato starch, sifted

INSTRUCTIONS

To prepare the apples, melt the margarine and the sugars in the  bottom
of a deep round pan large enough to hold the apples  comfortably.
Arrange the apples over the sugar. Fill the core  openings with walnuts
and raisins. Pour the lemon juice over the  apples. Bake in a preheated
375 degree F oven for 30-35 minutes until  the apples are tender.  To
prepare the batter, in a large mixing bowl beat the egg yolks with  the
sugar until very light. Add the lemon juice and sifted potato  starch.
In a clean bowl, with clean beaters, beat the egg whites  until stiff
but not dry. Carefully fold the beaten egg whites into  the egg yolk
mixture. Pour the batter over the hot apples and bake  for an
additional 30 minutes or until the cake tests done. Let the  cake rest
on a cake rack for 10 minutes before turning it out, upside  down, onto
a large cake plate. Serve cold.  Posted to rec.food.recipes by "Joel
W./Mirjam D."  <yoel@brachot.jct.ac.il> on Mar 16, 1994.

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