Apple Sponge Pudding
Pare eight apples and cut off the tops carefully, so as to be able to
use them as covers to the apples. Now scrape out the inside with a
knife, being careful not to break the apple. Mix the scrapings with
sugar, raisins, cinnamon, pounded almonds and a little white wine. Fill
this mixture into the hollow of the apple and clap on a cover for each
apple; then grease a pudding dish, lay in the apples and stew them for a
few minutes, but not long enough to break them.
Make a sponge cake
batter of eight eggs and two scant cups of sugar and a pinch of salt and
add the grated peel of a lemon and beat until thick, at least half an
hour.
Fold in a cup of matzah flour, sifted very fine. Pour this batter
over the apples and bake in a moderate oven.
Serve with wine sauce. Half
this quantity is sufficient for a small family.
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