Moroccan apple pie

Name: Moroccan apple pie
Cook time: 30 min
Total time: 100 min
Yield: 16
Cuisine: Moroccan
Ingredients: 1 press orange; 400 g self raising flour; 200 g light brown caster sugar; 250 g unsalted butter or margarine; 1 medium sized egg; 1 mespoint salt; 0,05 g saffron bag of 0.05 g; 4 elstar apple; 3 tl ground cinnamon; 1 tl ground cardamom; 2 el cane sugar; 250 g fresh dates; 55 g almond shavings container of 55 g; 1 el powdered sugar

Apple pie with dates, saffron, cardamom, cane sugar and almond shavings.

Ingredients

Kitchen Stuff

1 baking paper
1 rolling pin

Directions

Clean the orange.
Grate the orange zest of the orange and squeeze out the fruit.
Mix the self-raising flour with the fingertips and butter in a bowl with your fingertips.
Beat the egg.
Add the beaten egg, salt and orange zest to the bowl.
Knead the dough into a ball and leave covered in the refrigerator for 30 minutes covered with cling film.
Meanwhile, season the saffron in the orange juice.
Peel the apples, remove the core and cut into 1 x 1 cm cubes.
Put them in a bowl, pour the saffron orange juice over it and mix with the cinnamon powder, cardamom and cane sugar.
Preheat the oven to 175 ° C.
Line a baking sheet with baking paper.
Roll out the dough with the rolling pin on a baking sheet sprinkled with flour and into a piece of ½ cm thick.
Roll the dough around the rolling pin and roll out on the baking sheet.
Remove the seeds from the dates and cut them into pieces.
Divide the dates and apple cubes over the dough and press lightly. Sprinkle the almond shavings over it.
Fry the cake in the middle of the oven for about 40 minutes and until tender.
Allow the cake to cool for 30 minutes. Mix the cinnamon with the icing sugar and sprinkle over the cake.