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Parve
Medium
12 Servings
Allergens 
1 Hour, 20 Minutes
Diets
Yield: 12 servings
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Gefen Ground Cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 stick margarine
1 cup sugar
2 eggs, room temperature
1 and 1/2 teaspoons vanilla extract
3 Granny Smith apples, peeled, cored and thinly sliced
2 tablespoons flour
1/4 cup brown sugar
1/2 teaspoon Gefen Ground Cinnamon
1 tablespoon margarine
pinch of nutmeg
1/2 cup slivered almond, roasted (for 5 minutes in oven heated to 350 degrees Fahrenheit)
2 and 1/2 liters Kedem Apple Juice
30-ounce can Gefen Mandarin Oranges, drained
2 tablespoons Manischewitz Honey
7 cinnamon sticks
Preheat oven to 350 degrees Fahrenheit. Lightly grease a nine-inch pan (round or square), and sprinkle sugar in it.
Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.
In another bowl or a mixer, beat the margarine and sugar until light and fluffy. On a low speed add the eggs, one at a time, allowing each egg to blend into the mixture. Add the vanilla extract and then add the dry ingredients.
Fill the pan halfway with mixture. Add a layer of sliced apples (one apple) and then pour over the rest of the mixture. Top with the remaining sliced apples, arranging them in an overlapping spiral pattern.
Add all ingredients to a small bowl and whisk with a fork until it forms a crumble. (You can do it in a Ziploc bag too.)
Sprinkle over the apples, and top with roasted almonds.
Bake for one hour.
Add all ingredients to a large saucepan and bring to a boil. Cook for two hours.
To serve, pour into glasses and place a cinnamon stick into each.
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