The recipe for the apple and almond pie tatin. Hebrew coming soon.... Rosh Hashana apple and almond pie tatin I created this on the spur of the moment when I was having a business meeting and wanted to do something fast and easy for Rosh Hashana – or the whole year. And it was wonderful and we all enjoyed it. So here is the recipe, and enjoy! Great served warm, but you can also enjoy it cold. But best is slightly warm….. Cake Mixture Ingredients: 8 tablespoons of buckwheat flour (not the roasted buckwheat!) 1 1/2 tablespoons of tapioca flour 1 cup of brown rice flour 250 grams of coconut liquid. I used Aroy-D 500grams 1 sweet apple roughly chopped ½ teaspoon of ground cinnamon ¼ teaspoon of ground cloves Pinch of salt 6 medjool dates, chopped 4 whole medjool dates, with pits taken out. 1 packet of slivered almonds 1 cup of water Method: 1. Put the apples, coconut liquid and dates in a blender and blend well. 2. Place all the remaining ingredients in a bowl and add the wet mixture and mix well. You may need to add a bit more water. The mixture will be quite thick. Taste and add more spices if needed. Topping Ingredients: 3 sweet apples sliced into rounds ½ container coconut liquid – 250 grams 1/3 cup of slivered almonds 8 medjool dates – with pits taken out ½ teaspoon of Cinammon Pinch of Salt Method: 1. I used a round pyrex dish, approximately 26 cm. It should have relatively high sides so that the mixture doesn’t spill over the top. Arrange the apples, overlapping, in a circle on the outside, and make a pretty pattern in the middle with 4 or 5 apple slices. 2. Sprinkle the slivered almonds over the slices and in between the slices. 3. IN a blender, blend the coconut liquid with the dates and cinnamon and salt. 4. Pour this over the apples, covering the entire surface. 5. Place in a heated oven, 180 C, for approximately 20 minutes. The apples should be slightly soft and the mixture bubbling. Take out of the oven. 6. Gently spread the pie mixture over the apples, covering completely. It should not be too thick. If you have left over mix, make cookies with it! 7. Return to the oven for approximately 20 minutes, till slightly golden. 8. Take out the oven and place on a cooling wire rack. 9. After 20 or 30 minutes, use a knife to go around the sides of the cake to loosen it. 10. Turn the cake upside down onto a flat pretty place for serving. Enjoy!!!
Posted on: Wed, 04 Sep 2013 05:20:58 +0000
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