PASSOVER APPLE CAKE
This crowd-pleasing Passover recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking." You can customize the dessert and substitute your own spices for the cinnamon, ginger, and nutmeg, if you'd like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch square cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees with a rack set in the center. Lightly spray an 8-inch-square glass baking dish with cooking spray; set aside.
- Mix together walnuts, 3/4 cup sugar, cinnamon, nutmeg, mace, and ginger in a medium bowl; set aside.
- 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.
- Pour half of the batter into prepared cake pan. Sprinkle over half of the walnut mixture, half of the apples, and raisins. Pour over remaining batter and top with remaining apples; sprinkle over remaining walnut mixture.
- 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.
MOIST PASSOVER APPLE CAKE
Unbelievably moist cake. Most Passover desserts are very dry but this cake is incredibly moist.
Provided by Rhonda
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 9
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370.7 calories, Carbohydrate 54.9 g, Cholesterol 62 mg, Fat 16.7 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 3.1 g, Sodium 153.5 mg, Sugar 46.1 g
PASSOVER APPLE CAKE
My mother, Faye Grant, has been making this apple cake for her Seders for years. It's the best apple cake you'll ever taste!!
Provided by Shelley Ross
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C and grease a 9x13 inch glass baking dish.
- Combine eggs, oil and sugar in large bowl with electric mixer. Stir in matzo meal, potato starch and 1 teaspoon cinnamon.
- In a separate bowl, toss apples with brown sugar, 1 teaspoon cinnamon and nutmeg.
- Layer half of the dough into the prepared 9x13 inch dish. Pour the apples into the dish then pat remaining dough over the apples. Sprinkle with some brown sugar, if desired.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes.
Nutrition Facts : Calories 425.9 calories, Carbohydrate 63.8 g, Cholesterol 35.3 mg, Fat 19.6 g, Fiber 4.1 g, Protein 3 g, SaturatedFat 2.7 g, Sodium 16.1 mg, Sugar 40.6 g
APPLE CAKE FOR PASSOVER
Adding a dollop of whipped cream is a sweet addition to this passover cake! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Dust a greased 13x9-in. baking dish 1/4 cup matzo meal; set aside., In a large bowl, combine apples, 1/4 cup sugar and cinnamon; set aside. In another large bowl, beat eggs until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Beat in oil and water. Combine potato starch and remaining matzo meal; add to egg mixture and mix well., Pour half of batter into prepared pan. Top with apples and remaining batter. Bake until a toothpick inserted near the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, top with whipped cream.
Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 22mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
PASSOVER APPLE SQUARES
Make and share this Passover Apple Squares recipe from Food.com.
Provided by AZPARZYCH
Categories Breakfast
Time 1h
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Combine cinnamon-sugar, salt and matzo meal.
- Add eggs yolks, oil and juice and grated rind of lemon.
- Meanwhile, beat the egg whites till they are stiff
- Fold in stiffly beaten egg whites
- Pour half of this batter into a greased 8� X 8� pan
- Cover batter with thinly sliced apples
- Sprinkle with remaining batter
- Bake for 45 minutes in 375° F oven
- Cool completely before cutting into squares.
Nutrition Facts : Calories 279.9, Fat 14.2, SaturatedFat 1.7, Cholesterol 70.5, Sodium 157.7, Carbohydrate 37.4, Fiber 3.7, Sugar 21.8, Protein 3.7
PASSOVER RASPBERRY SQUARES
From Women of Reform Judaism (WRJ) Centennial Cookbook, Sisterhood of Temple Isaiah, Lafayette, CA; Posted on https://reformjudaism.org/jewish-life/food-recipes/passover-raspberry-squares
Provided by EFW5279
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Cream together butter and sugar.
- 2. Add eggs, vanilla, cake meal, and salt. Mix well.
- 3. Divide dough in half. Spread in a 9x13 greased and floured pan.
- 4. Spread jam and nuts over dough. Cover with the remainder of the dough, crumbled.
- 5. Bake at 350° for 30 minutes. Cut in squares while warm.
Nutrition Facts : Calories 737.5, Fat 33.5, SaturatedFat 6.4, Cholesterol 46.5, Sodium 562.9, Carbohydrate 102.9, Fiber 3.1, Sugar 56.6, Protein 8.9
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