Adaptable Shabbat Torte (Parve)

Apple torte
Riou, Jean-Christophe/Getty Images
  • 75 mins
  • Prep: 15 mins,
  • Cook: 60 mins
  • Yield: 8 servings
Ratings (7)
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.

What You'll Need

  • 1/2 cup canola oil (or 1/2 cup stick margarine, softened)
  • 1 cup sugar
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 pint blueberries (or 12 plums, halved or 12 apricots, halved or 3 to 4 apples, sliced or 3 to 4 peaches, sliced or a mixture of these fruits)
  • Garnish: lemon juice to taste
  • Garnish: ​cinnamon to taste
  • Garnish: sugar to taste

How to Make It

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.