Matzo Apple Tea Cakes Recipes

APPLE MATZO CAKE

Steps:

• Preheat oven to 350 degrees. Lightly coat an 8-inch springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar, and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal, lemon zest, and brandy.
• In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans. Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. To serve, run a small knife around edge of pan, remove cake, and slice. Store cooled cake in pan, covered with plastic, at room temperature, up to 1 day.

MOIST PASSOVER APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with vegetable shortening.
• Beat egg whites in a metal, glass, or ceramic bowl with an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Set aside.
• Place the egg yolks, oil, and orange juice into a mixing bowl; beat with an electric mixer until creamy and thick, about 5 minutes. Stir in 1 cup of sugar, mixing well, then lightly stir in the matzo cake meal and salt. Use a rubber spatula or wire whisk to fold about 1/3 of the beaten egg whites into the matzo meal mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated.
• Mix together 3/4 cup of sugar with cinnamon in a bowl. Spread half the batter into the prepared baking pan; distribute the apple quarters evenly over the batter. Sprinkle the apple pieces with about 1/2 cup of the sugar-cinnamon mixture, spread the remaining batter over the apples; sprinkle the remaining sugar-cinnamon mixture over the top of the cake.
• Bake in the preheated oven until the cake is golden brown, about 45 minutes. Cut into squares while still warm.

MATZO CAKE

Steps:

• Cream the butter and egg together. Add the cocoa and sugar and mix well.
• Slightly wet the matzo's. Add a couple of tablespoons of the mixture on to one matzo. Repeat three more times and stack the matzo's in order to get four layers. Cut them into squares.
• Do the same with the last two matzo's (there won't be enough spread for 8 whole matzo's). After cutting the matzo's stack two squares at a time in order to get four layers. No refrigeration is required before serving, but it is better to refrigerate any leftovers if you want them later.

MATZOH MEAL AND APPLE PANCAKES

Steps:

• Beat the egg yolks until thick and pale in color.
• In a small bowl, combine the matzo meal with the water or milk.
• Stir into the beaten yolks.
• Beat the egg whites with the salt until stiff.
• Fold into the yolk mixture.
• Gently stir in the apple.
• Heat 1/4- inch of oil or butter in a heavy skillet.
• Drop the batter by tablespoonful into the hot oil; flatten lightly with the back of the spoon.
• Fry the pancakes until golden, about 4 minutes.
• Turn and cook for about 3 minutes on the second side.
• Don't crowd the pan.
• Add more oil or butter to the skillet as needed.
• Drain the pancakes on paper towels and sprinkle with cinnamon.
• Serve with warmed honey, passed separately.