Made with matzoh meal, apples, apricots, cinnamon, vanilla, and walnuts, this cake is good for Passover or any occasion.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
- Apple Layer:
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 5 large apples, peeled, cored, and sliced thin
- 6 dried apricot halves, coarsely minced
- .
- Cake:
- 3/4 cup matzoh cake meal
- 3/4 cup white granulated sugar
- 1/3 cup vegetable oil
- 3 eggs, separated
- 2 teaspoons pure vanilla extract
- 2 teaspoons finely grated lemon zest (use a microplane)
- 1/4 teaspoon kosher salt
- .
- Topping:
- 1/3 cup walnuts, finely chopped
- 2 teaspoons ground cinnamon
- 1/2 teaspoon sugar
Preparation:
Preheat oven to 350 F. Grease a 9-inch springform pan.
Whisk together sugar, cinnamon, and nutmeg. Add to apples and apricots. Toss to coat. Set aside.
In a medium bowl, whisk together matzoh meal and sugar. Add oil, egg yolks, vanilla, and lemon zest, beating on medium speed until smooth.
Whip the egg whites and salt in a separate bowl until stiff and glossy. Stir one large spoonful of the egg whites into the matzoh mixture, then fold in the rest.
Spoon half of the batter into the prepared springform pan. Arrange sliced apples in a circular pattern on top of the batter. Sprinkle any remaining apricots on top. Finish with the rest of the batter.
Whisk together walnuts, cinnamon, and sugar. Sprinkle on top of the cake. Bake 50 to 55 minutes.
Yield: 8 to 10 servings
Whisk together sugar, cinnamon, and nutmeg. Add to apples and apricots. Toss to coat. Set aside.
In a medium bowl, whisk together matzoh meal and sugar. Add oil, egg yolks, vanilla, and lemon zest, beating on medium speed until smooth.
Whip the egg whites and salt in a separate bowl until stiff and glossy. Stir one large spoonful of the egg whites into the matzoh mixture, then fold in the rest.
Spoon half of the batter into the prepared springform pan. Arrange sliced apples in a circular pattern on top of the batter. Sprinkle any remaining apricots on top. Finish with the rest of the batter.
Whisk together walnuts, cinnamon, and sugar. Sprinkle on top of the cake. Bake 50 to 55 minutes.
Yield: 8 to 10 servings
