Persian Style Apple Cake Bars

I discovered this recipe 4 years ago and this is still one of my favorite apple recipes. The reason? It’s fresh, light and almost no fat, the apples are still crunchy, I love the rose water perfume, I can add lot of apples, the thin chocolate topping make this not only more palatable but gives a professional look as well.

Ingredients

Sponge cake base:

• 4 eggs
• 125 g sugar
• 4 tablespoons warm water
• 1/2 teaspoon baking powder
• 75 g flour
• 50 g cornstarch

Apple layer

• 1200 g apples, peeled and sliced
• 1 tablespoon rose water
• 80 g sugar
• 75 g raisins
• 5 tablespoons water
• 3 tablespoons cornstarch

Topping

• 125 g chocolate glazing

Directions

1. Preheat the oven to 180°C/350°F.
2. Beat eggs and sugar until very fluffy.
3. In a separate bowl sift together flour, cornstarch and the baking powder. Fold dry mix under the egg mixture.
4. Cover your square mold of about 30 to 40 cm with baking paper and smear your dough. If you have a mold with removable walls it is easier but necessary.
5. Bake 12 minutes at 180°C. In the meantime prepare the apples.
6. Mix the apples, with rosewater, sugar and raisins. Heat in the microwave until hot (it takes about 8-10 minutes). You can do it in a skillet with lid das well.
7. In a glass combine water with cornstarch and add to the apples mix.
8. Heat again until it thickens.
9. When the sponge is ready, take out of the oven, invert and remove baking paper. Place the sponge in the mold again.
10. Spread the apple mix on the baked dough.
11. Prepare your chocolate frosting as indicated by the instructions or simply melting in in a bowl placed on a pot of boiling water and brush it on the apples mix.