Caramelized apple cake (Tort de mere) from Carpathia: Food from the Heart of Romania (page 157) by Irina Georgescu

  • lemons
  • apples
  • eggs
  • butter
  • ground almonds
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on November 09, 2020

    I wanted to try this cake because the method was intriguing to me (bake whole apples cored and filled with jam, in a cake?). The flavor is excellent, but it turns out having whole baked apples in a cake isn’t my thing. It made it hard to cut and portion. (And you really need to make sure your apples are the same size. I had one that was slightly too big and it was under baked.) Also, it is really hard to get your cake out of the pan cleanly using the recipe instructions. I used a 9 inch springform because none of my bakeware is good to go on the stove. I greased it very well (there were no instructions to grease the tin), but it still stuck. (Both the caramel bottom layer and the sides.) At a minimum you need parchment paper on the bottom, but probably along the sides too.

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