Israeli Avocado Dip
Recipe Description
Makes about 16 servings. (Invert on serving plate before dusting with powdered sugar.)Ingredients
- 4 eggs
- 2 c. granulated sugar
- 1 c. cooking oil
- 1/4 c. fresh orange juice
- 3 tsp. vanilla
- 3 c. flour|all-purpose flour
- 3 tsp. vanilla
- 1/4 tsp. salt
- 1 c. walnuts, chopped
- 2 c. cooking Apples, peeled and thinly sliced
- 1 1/2 tsp. powdered cinnamon
- 3 tsp. granulated sugar
- powdered sugar for dusting
- In a medium bowl, beat the eggs, 2 cups of Granulated sugar|Sugar, oil, juice, and vanilla with an electric mixer on high speed for 10 minutes.
- Sift together the flour, baking powder, and salt, then blend it, a little at a time, into the egg mixture and then stir in the walnuts.
- Preheat oven to 350 degrees.
- Grease a bundt pan and pour in about a third of the batter.
- Layer the top with half of the Apples; sprinkle the top with 1 teaspoon of the remaining Granulated sugar|Sugar and 1/2 teaspoon of the cinnamon.
- Pour another third of the batter on top and cover with the remaining Apples; sprinkle the top with the rest of the Granulated sugar|Sugar and cinnamon.
- Cover with the remaining third of the batter.
- Bake until done (75 to 85 minutes).
- Remove from oven and immediately dust with powdered sugar.
This article uses material from the "Israeli Avocado Dip" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
