Passover Israeli Upside-Down Apple Cake
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1/4 cup margarine
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1/2 cup brown sugar
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1/2 cup white sugar
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7 - 8 apples peeled and cored
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walnuts
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raisins
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juice of 1 lemon
Batter:
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5 eggs separated
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5 Tablespoons sugar
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1 teaspoon lemon juice
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4 Tablespoons potato starch, sifted
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
375F oven for 30 - 45 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 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.