|Nutritional Guidelines (per serving)|
|Servings: 1 torte (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
Gather the ingredients.
Preheat oven to 350 F / 180 C. Spray a 9-inch springform (8-inch can also work) with non-stick cooking spray.
In a mixing bowl, add 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 springform pan.
Cover the batter with fruit.
Sprinkle top with lemon juice, cinnamon and sugar according to taste.
Bake for 1 hour.
Serve topped with pareve whipped cream or pareve ices (lemon or coconut ices go especially well).
- 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.
Instead of blueberries, you can use:
- 12 plums or 12 apricots, halved
- 3 to 4 apples, sliced
- 3 to 4 peaches, sliced
- or a mixture of these fruits