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This wonderful Passover recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking." You can substitute your own spices in this recipe, if you'd like.

Source: The Martha Stewart Show, April Spring 2008



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How would you rate this recipe?
  • bondicarer
    21 APR, 2019
    Stodgy inedible cake
  • hikeswiss
    23 MAR, 2018
    I made this exactly as the recipe was written. I used Granny Smith apples and raisins. Next time I would add more nuts but it was DELICIOUS!! I could barely wait the two hours until it cooled. The next day it was even better. This is sort of like a bread-pudding with a tart, apple taste.
  • gny11
    8 APR, 2017
    Huge hit at Passover! Would make this any day of the year. I used Kitchenaid with whisk attachment for the batter. I followed the recipe exactly, beating the eggs for a good while and adding sugar very slowly, counting to 30 between each addition. The batter was like a thick cake batter. It poured easily. Used pecans. I baked an extra 5 minutes waiting for the topping to caramelize. It didn't quite happen, but when I served it the next day it looked exactly right. I used 4 large pink lady apples to equal 5 cups.
  • tc4all
    26 APR, 2016
    Excellent with a few minor problems and changes. First off, my batter was anything but pourable. It was more like the sticky dough of matzoh balls, which should be expected since it is pretty much the same ingredients. I would still like to get mine more liquid. I used apples and blueberries, extra cinnamon, some vanilla in the dough, and about two or three times more nuts (walnuts and pecans). I left out the ginger and used sugar and egg substitutes. Mine is also 7 X 11. Delicious!
  • robin28
    6 APR, 2014
    choklitgirl and @Traci4: Did y'all make this and did you really use 6 eggs, 3/4 cup oil and 1-1/2 cups cake meal? I need exact directions for recipes. I am not the best baker. Thanks so much for your help and any tips. It sounds yummy so I would like to try it.
  • choklitgirl
    27 MAR, 2014
    @Traci4: Are you saying you used 6 eggs, 3/4 cup oil and 1-1/2 cups cake meal?
  • Traci4
    30 MAR, 2013
    I agree with Tanya. Just made this and the batter definitely needs to be doubled. I doubled only the eggs and matza cake meal and oil amounts and left the sugar the same as originally called for. I substituted brown sugar for the topping blend as well.
  • koltov
    29 MAR, 2013
    tanya1972: Not sure if you'll see this, but you recommend 3 cups of sugar and 1-1/2 cups of the matzoh cake meal? I'm hesitant to make this and spend the time only to have the recipe come up short on the batter. :-)
  • tanya1972
    24 MAR, 2013
    I made the cake today and remembered something from last year. The cake batter part of the recipe (the eggs. sugar, oil and matzah meal) quantity is WAY too little for this cake. I actually think there must have been a mistake. You literally need to double the quantities in this recipe in order to have enough cake batter to do two layers.
  • tanya1972
    23 MAR, 2013
    I made this cake for Pesach last year and it was fantastic - a big hit at the Seder! I am definitely making it again this year.

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