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Moist Passover Apple Cake

Moist Passover Apple Cake

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Rhonda

Rhonda

Unbelievably moist cake. Most Passover desserts are very dry but this cake is incredibly moist.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 70 mg
  • 24%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with vegetable shortening.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the cake is golden brown, about 45 minutes. Cut into squares while still warm.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

sciwizpc
18

sciwizpc

3/31/2010

This is a very good dessert. I did as most others and made 1.5 times the dough and used 3- 4 very large apples. I baked it in an 8x8 disposable pan for 50 minutes. I actually made 3 of these to give away, but couldn't get enough matzah cake meal, so ended up grinding matzah meal in the blender until it was very fine. The cakes came out absolutely beautiful and tasted great.

lalal512
13

lalal512

4/18/2011

This cake was very good. It actually may have been too gooey from the apples inside which is why next time I make this cake, I will definitely use 2-3 apples and 1.5 times the batter. I didn't want to stick such big chunks of apples in the middle of my cake, so I sliced them about 1/4 inch thick. Instead of sprinkling all of the cinn. sugar on top of them I laid down a layer and then sprinkled some and then laid down another layer of apples and then more cinn. sugar on top of that (dividing the 1/2 cup of the mixture btwn the 2 layers). I will also use less than what remained of the mixture on top of my cake as I felt it was too much and didn't brown but rather came out of the oven as a pile of dry sand on top of my cake (although you can easily wipe some off). I also made this the day before my sedar and I cut it into squares while warm as directed, but very much regret doing so. It looks crumbly and not nice and I would rather have re-warmed it right before serving and put it on the table as whole cake, for presentation purposes (and then cut it into squares). Since I did already cut it into squares, I will put the pieces in pretty cupcake holders and serve them on a tray to make them look nicer. All in all, great flavor, but I recommend less apples, more batter, and thinner sliced apples layered with the cinn. sugar mixture...This recipe is a keeper!

Renee
0

Renee

4/20/2014

Great recipe! I made 1.5 times the batter and added 1 tsp. vanilla to it. For the apples, I cut them in smaller pieces. I also did not use 3/4 cup of sugar on them, just about a tablespoon. Finally, I sprinkled extra cinnamon in between layers and on top.

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