Passover Cake CAN Taste Good (Part II)

I hope that everyone is having a chag sameach so far! The amusing thing about Passover, and something I was thinking about when I opened my pantry this afternoon, is how many different ways matzah is disguised to make it seem appealing. For example, I have a box of “mint chocolate matzah cookies,” which are really just matzah cut into small squares covered in chocolate. Same goes for the “chocolate leaf” cookies (matzah cut into shapes resembling leaves covered in chocolate), as well as two boxes of wannabe Oreos, or “chocolate sandwich cookies” that taste like matzah meal. There are only so many ways of coating matzah in layers of chocolate to try to make it good. So, if you’re already sick of it, I bring you (another) Passover cake that does not look or taste like matzah…

 

 

This flourless apple cake is super moist, and the walnuts add an outstanding crunch to it. I had no luck finding kosher for Passover nutmeg, ginger, or mace, so I overcompensated with the cinnamon that I do have. Cinnamon’s the best anyways! So add a lot. It might even mask the taste of the cake meal if you add enough! But in all seriousness, I would bake this cake any time of year, it definitely does not taste like Passover cake. (Speaking of Passover cake, I really don’t give store-bought cake the credit it deserves. My absolute favorite kosher for Passover cake is store-bought seven layer cake, and I have yet to try a home made cake that beats that out. So you do not need to go experimenting with Passover baking if your local A&P has a substantial Passover isle).

 

 

 

 

Passover Apple Cake

What you will need:

Nonstick cooking spray

1/2 cup coarsely chopped walnuts or pecans

1 1/2 cups sugar

3/4 teaspoon ground cinnamon

3/4 teaspoon freshly ground nutmeg

3/4 teaspoon mace

3/4 teaspoon ground ginger

3 large eggs

1/3 cup vegetable oil, plus more for baking dish

3/4 cup matzo cake meal

5 medium apples, such as Golden Delicious or Crispin, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups)

Making the Cake:

  1. Preheat oven to 350 degrees with a rack set in the center. Lightly spray an 8-inch-square glass baking dish (I used a springform pan) with cooking spray; set aside.
  2. Mix together walnuts, 3/4 cup sugar, cinnamon, nutmeg, mace, and ginger in a medium bowl; set aside.
  3. In the bowl of an electric mixer fitted with the whisk, beat eggs on medium speed until well combined. Beat in remaining 3/4 cup sugar, 2 tablespoons at a time, until mixture is thick and foamy. With the mixer running, slowly pour in oil. Scrape down the sides of the bowl as necessary. Stir in matzo cake meal.
  4. Pour half of the batter into prepared cake pan. Sprinkle over half of the walnut mixture and half of the apples. Pour over remaining batter and top with remaining apples; sprinkle over remaining walnut mixture. (I didn’t layer the batter, apples, and cinnamon and sugar mixture. Instead, I poured the batter, then half the cinnamon and sugar mixture, then arranged the apples, and poured a little more of the cinnamon and sugar over the apples).
  5. Transfer cake to oven and bake until the sides of the cake pull away from the baking dish very slightly and topping begins to caramelize, about 1 hour and 15 minutes. Remove cake from oven and let stand for several hours until completely cool, before cutting. Keep cake covered tightly with plastic wrap for up to 2 days, as the flavor improves with age.

     

     

    Stay tuned for my last Passover dessert recipe of the week coming soon! Thanks for reading! :)

    *Recipe from: http://www.marthastewart.com/328001/passover-apple-cake

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