Passover Apple Cake

Risky Business!

Hon, I’m taking a chance by posting this recipe for Passover Apple Cake from Martha Stewart.com because I haven’t actually tried it yet. I’m hoping it puts those disgusting, store-bought Passover “cakes” to shame. And how bad can apples and lots of spices be? (Hmm, there was the time that my Lemon Meringue Pie turned into Lemon Soup, but I digress.) I altered the recipe slightly and tripled it, adding two batters-worth to a bundt cake pan and one batter-worth to the recommended 8″ x 8″ cake pan so that there will be enough dessert for 12 people (and some left over). It’ll either be a big hit–or not! Stay tuned…

Layer batter, apples, raisins and nut/spice mixture.

Mix nuts and spices.

Peel, core and slice apples.

Let cool for a couple of hours. Gently run a knife between the cake and pan for easy release.

Passover Apple Cake

Ingredients:

• Nonstick cooking spray
• 1 1/2 cups sugar (I divided this into 3/4 cup granulated sugar to be mixed with eggs and 3/4 cups combo granulated sugar and brown sugar to be mixed with spices.)
• 3/4 teaspoon freshly ground nutmeg
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon allspice (It may have been redundant to add this, but I had it in the house, so figured why not?)
• 1/2 teaspoon cardamom
• 1/4 teaspoon ground cloves
• 1/2 cup coarsely chopped walnuts or pecans
• 3 large eggs, room temperature
• 1/3 cup vegetable oil, plus more for baking dish
• 5 medium apples, such as Golden Delicious or Crispin, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups)
• 3/4 cup matzo cake meal (I ran out of matzo cake meal, so I added rice flour to make up the difference.)
• 1/3 cup raisins (optional)

Directions:

1. 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. (I used a metal, square baking dish.)
2. Mix together walnuts, 3/4 cup sugar (combo granulated and brown sugar), nutmeg, cinnamon, ginger, allspice, cardamom, and clover 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. Slowly beat in remaining 3/4 cup granulated 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. Add a layer of apples (just add them haphazardly), sprinkle raisins and half of the walnut/spice mixture. Pour remaining batter in pan. Top with remaining apples and sprinkle remaining walnut/spice mixture over 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.

Yield: Makes one 8-inch square cake.