|
KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
|
| |
 |
|
|
|
|
|
|
| |
KOSHER PASSOVER RECIPES |
|
| |
PASSOVER APPLE CAKE |
|
| |
|
|
| |
INGREDIENTS: |
|
| |
- 1/2 cup walnut / pecans, coarsely chopped, check for
infestation
- 1 1/2 cups sugar, KP
- 3/4 tsp. cinnamon, ground, KP
- 3/4 tsp nutmeg, freshly ground, KP
- 3/4 tsp. maco, KP
- 3/4 tsp. ginger, ground, KP
- 3 large eggs
- 1/3 cup vegetable oil, plus more for baking dish (KP)
- 3/4 cup matzo cake meal (KP)
- 5 apples, medium, (peeled, cored, halved, and cut
into 1/4" thick slices, about 5 cups)
- 1/3 cup raisins (optional, KP)
- 8" square glass baking dish
|
|
| |
DIRECTIONS: |
|
| |
- Preheat oven to 350 degrees F.
- Place a rack in the middle of the oven.
- Lightly coat an 8" square glass baking dish with
cooking vegetable oil.
- Set aside.
- Combine walnuts, 3/4 cup sugar, cinnamon, nutmeg,
mace, and ginger in a medium bowl.
- Set aside.
- In a mixing bowl whisk, then beat eggs on medium
speed of electric mixer until well combined.
- Beat in remaining 3/4 cup sugar, 2 tbs. 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.
- Pour over remaining batter and top with remaining
apples, and raisins.
- 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.
- 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.
|
|
| |
Source:
Rabbi Alan Ira Silver |
|
| |
|
|
|
KOSHER DELIGHT MAGAZINE
|
