Apple Matzo Cake

Matzo meal in place of flour gives the cake its light texture. Make your own matzo meal by processing plain matzo pieces in a food processor until finely ground. For an extra-airy cake, squeeze as much water from the apples as possible. This recipe comes from Roni Black of New York City, who says, "We serve this sweet, light cake at Passover every year. It's a hit with adults and kids alike."

  • Prep:
  • Total Time:
  • Servings: 8
Apple Matzo Cake

Source: Everyday Food, April 2011


  • Nonstick spray
  • 3 large eggs, separated, plus 3 large yolks
  • 2/3 cup sugar
  • 1/2 teaspoon coarse salt
  • 3 cups grated Granny Smith apples (from 6 peeled apples), squeezed dry
  • 1 cup matzo meal
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon plum brandy, such as Slivovitz, or regular brandy
  • 2 tablespoons honey
  • 1/4 cup finely chopped pecans


  1. Preheat oven to 350 degrees. Lightly coat an 8-inch springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar, and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal, lemon zest, and brandy.

  2. In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans. Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. To serve, run a small knife around edge of pan, remove cake, and slice.

Cook's Notes

Store cooled cake in pan, covered with plastic, at room temperature, up to 1 day.


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