Apple purée can be used as an egg substitute in cakes. I made a plum cake yesterday using this purée and got very nice result. I made purée with 2 apples and got 1 1/2 cups of the purée. The process is simple and can be done in less than 30 minutes. This purée can also be used in preparing apple halwa.
After making the purée, store it in an air tight jar in fridge for up to a week.
Peel, slice and remove seeds from apple. Add 1/4 cup of water and bring it to boil. When the water starts boiling, reduce flame and cover the vessel. Cook until the apples are soft.
Mash the cooked apples with the back of a spoon until mushy. Allow this mixture to cool.
Pour the mashed mixture into a metal sieve and use a spoon to force it through the sieve. The purée will be collected in the bowl below. Store it in an air tight jar and refrigerate.