Hailing from the Eastern Bloc, I'll be the first to tell you that we do some pretty weird stuff.
Having designated "house shoes", an inordinate amount of trinketry behind glass, and wearing far too much leopard print at special occasions all come to mind.
But even I was surprised to discover the existence of this cake, a mainstay in Bulgarian households, where the most complex process required is grating.
In fact, so outlandish is this method, that when I whacked my first trial run in the oven, I was already running through the recipe rolodex for how I might repurpose the ingredients — another Eastern Bloc specialty.
But here's why it works: as the grated apple mix stews and bakes, it releases just enough liquid to bind the dry ingredients together into a crumbly consistency that yields a surprisingly light, logic-AND-gravity-defying crumble cake mash-up.
Substitution tips:
- If using plain flour, add 2 tablespoons of baking powder.
- If your butter is unsalted, add an extra half teaspoon of salt flakes.
- Want to make a gluten-free version of this cake? Use gluten-free self-raising flour and swap semolina for fine polenta.
Alice Zaslavsky is a food literacy advocate, resident culinary correspondent for ABC News Breakfast and ABC Radio, author of Alice's Food A-Z, and creator of Phenomenom.com.au, a free digital toolbox helping teachers slip more serves of veg into the curriculum. You can find her online at @aliceinframes.
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