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Adaptable Shabbat Torte

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.
Rating
500
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Listing Details

  • Ingredients
    1/2 cup canola oil OR 1 stick margarine (1/2 cup), softened1 cup sugar2 eggs1 cup flour1 tsp baking powder1 tsp saltfruit: 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 fruitslemon juicecinnamonsugar
  • Instructions
    1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).2. Spray a 9" spring form (8" can also work) with non-stick cooking spray. 3. In a mixing bowl, cream cream oil (or margarine) and sugar. Blend in eggs. 4. In a small bowl, mix flour, baking powder and salt together. Add to the cake batter.5. Place batter in the spring form pan. 6. Cover the batter with fruit. 7. Sprinkle top with lemon juice, cinnamon and sugar according to taste.8. Bake @350 for 1 hour.Serving Suggestions: Serve topped with pareve whipped cream or pareve ices (lemon or coconut ices go especially well).Note: You can use frozen and canned fruit instead of fresh fruit. However, drain them and add a Tbsp. of flour to the topping with the canned and frozen fruit to absorb the juices.
  • Prep Time
    :15
  • Cook Time
    1:00
  • Custom
    leave margarine out to soften
  • Yield
    8 servings
  • Course
    CakesDessert
  • Occasion
    Back to SchoolBirthdaysPartyPassover
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