Fasting apple charlotte

For the fasting apple charlotte, I used a 20 centimeter diameter mold. Instead of orange juice, you can use apple juice. You can also use plain water. I mainly use a 50/50 ratio - orange juice/water. My orange juice is freshly squeezed. You can also add vanilla extract or vanilla sugar and cinnamon to the pie. You can replace orange zest with lemon zest. To preserve oranges (and other fruits), they are covered with a thin layer of wax (paraffin), so it is desirable to scald the orange with boiling water and rinse it well before removing the zest. Leave a teaspoon of butter and flour for greasing and dusting the mold.

In a bowl, combine the juice, water, salt, and sugar. Stir until the dry ingredients dissolve. For convenience, I always put the bowl in the microwave for about 20 seconds. The contents heat up a bit, and the sugar dissolves faster. If you don't have a microwave, you can heat the water, for example, in a kettle and then pour it into the bowl when it's warm. Add vegetable oil and lemon zest, and mix well.

Sift the flour with the baking powder. Add the sifted flour with baking powder to the liquid in the bowl and mix well to ensure there are no lumps. The dough should have a consistency similar to thick sour cream.

Peel the apples and cut them into medium-sized cubes (about 1.5-2 cm), then add them to the dough.

I always line the bottom of the baking pan with parchment paper. Grease the sides with vegetable oil and dust with flour. Pour the batter into the prepared pan.

Bake the fasting apple charlotte in a preheated oven at 180°C (356°F) for about 40 minutes. Test the cake with a toothpick. You may need slightly more or less time. Adjust based on the peculiarities of your oven.

At the end, sprinkle the pie with powdered sugar. The Lenten apple charlotte is ready. Enjoy your tea!