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…
Passover Apple Cake
- 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)
- 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.)
- 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.
- 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.
- 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.
- 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.