APPLE SPONGE PUDDING

Pare eight apples, removing the tops carefully, so that it will be possible to
use them as lids for the apples.

Scrape out the inside of the apples with a knife, being careful not to break the apple.

Mix the apple scrapings with sugar, raisins, cinnamon, pounded almonds and a little white wine.

Put this mixture into the hollowed out apples and then place a lid (apple top) on each
apple. Grease a pudding dish, lay in the apples and stew them for a
few minutes (but not long enough to break them).

Next make a sponge cake batter out of eight eggs, two cups of sugar and a pinch of salt.

Add the grated peel of a lemon and beat until thick (at least half an hour).

Fold in a cup of matzoth flour (sifted very fine).

Pour the batter over the apples and bake in a moderate oven. Serve with wine sauce.

(Half this quantity is sufficient for a small family)