Passover apple cake. A classic from the astoundingly awesome cookbook author, Arthur Schwartz. Kosher for Passover yet still tastes like any traditional apple cake. Talk about a godsend.
*Can I Make My Own Matzo Flour?
Can you substitute matzo meal that you finely grind in a blender and then put through a fine sieve? One of our readers shared with us that unless you have an industrial strength food processor, regular matzo meal is not easily converted into real matzo flour as it can cause even a strong processor to almost overheat. But if you have a super-powered one, feel free to try it if you have matzos but no matzo flour available to you.
Passover Apple Cake
- Quick Glance
- 25 M
- 1 H, 40 M
- Serves 9 to 12
- For the topping
- For the cake
Preheat the oven to 350°F (175°C). Position an oven rack in the center of the oven and lightly oil an 8-inch square glass baking dish.
In a small bowl, mix together the walnuts, sugar, and cinnamon.
In a large bowl with a stand mixer or handheld mixer on medium speed, beat the eggs until well combined. Beat in the sugar, about 2 tablespoons at a time, mixing until the mixture is thick and foamy. Beat in the oil, adding it in a steady stream. Scrape down the bowl with a rubber spatula. With the spatula, stir in the matzo cake meal, blending well. The mixture will be VERY thick.
Spread half the cake mixture in the prepared baking dish. Sprinkle about half the topping mixture evenly over the batter. Arrange half the apples on the batter, making layers if you need. Sprinkle with the raisins. Scrape the remaining batter over the apples, spreading it out to cover the apples. Arrange the remaining apples on the batter and sprinkle evenly with the remaining topping mixture.
Bake for 1 hour and 15 minutes, or until the sides of the cake pull away very slightly from the baking dish and the topping has begun to caramelize. (A cake tester is not reliable. It will not come out clean due to the moist richness of this cake.)
Let the cake cool in the baking dish for several hours until room tempearature before cutting it into serving portions. This cake is yet another Yiddish food that improves with age. Keep the cake in its dish, covered tightly with plastic, and the next day the topping will have become a moist, candy-like coating. Originally published March 29, 2010.
Recipe Testers' Reviews
Passover recipes should probably have their own rating system as they can't truly be judged against your year round recipes. This Passover apple cake is almost quite as good as any apple cake that I've made. Its ease of preparation plus delicious results give it reason to be a testers choice!
I used yellow delicious apples and they held their shape nicely. The thoroughly beaten eggs become a good leavening agent as we can't use any commercial ones during Passover. This would be a lovely dessert for the seder meal. Additionally, it improved overnight so it could be made in advance and will continue to be a perfect dessert throughout the holiday week.
The timing was accurate and the resulting cake was moist and the apples tender. The topping becomes chewy and candy-like as promised. I used only cinnamon as I am not a fan of the other spices but I imagine that they would work well if you like them.
This simple Passover apple cake isn't just tasty but fun to make as well. I used a combination of mace, cinnamon, nutmeg, and ginger. You could just as easily use a premixed apple pie spice mix or cinnamon alone. I chose to use a mixture of Granny Smith and Fuji apples as this is what I had on hand. You could use almost any apple with a little flavor. I found that the raisins added another layer of texture and flavor. I opted for pecans as opposed to walnuts simply because they are so darned delicious.
A couple of recommendations. First, you may find it difficult to find matzo cake meal. Fear not! Matzo meal is nothing more than pulverized matzo crackers and matzo cake meal is just finely ground matzo crackers. I pulverized mine in my food processor and then put them through a sifter. The result was a very fine flour-like substance. Next, I mixed my spices, nuts, and sugar in a resealable plastic sandwich bag (it's easier and cleaner than using a bowl). Finally, and maybe most importantly, you should mix your eggs and sugar for nearly 5 minutes. Mixing it until thickened and foamy may be a little subjective. You may certainly use a hand mixer but if you have a stand mixer, by all means, use it. After the mixing is complete, folded in the matzo cake meal completely with a rubber spatula.
I covered my apple cake with plastic wrap after it had thoroughly cooled and refrigerated the cake for several hours. This turned out to be one fine coffee cake!