Passover Apple Cake

263 Ratings
  • 5 34
  • 4 29
  • 3 112
  • 2 71
  • 1 17

This crowd-pleasing Passover recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking." You can customize the dessert and substitute your own spices for the cinnamon, ginger, and nutmeg, if you'd like.

The Martha Stewart Show, April Spring 2008, The Martha Stewart Show, Episode 3148

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes one 8-inch square cake
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Ingredients

Directions

  • 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.

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  • Mix together walnuts, 3/4 cup sugar, cinnamon, nutmeg, mace, and ginger 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. Beat in remaining 3/4 cup 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. Sprinkle over half of the walnut mixture, half of the apples, and raisins. Pour over remaining batter and top with remaining apples; 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 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.

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Reviews (21)

263 Ratings
  • 5 34
  • 4 29
  • 3 112
  • 2 71
  • 1 17
Martha Stewart Member
04/21/2019
Stodgy inedible cake
Martha Stewart Member
03/23/2018
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.
Martha Stewart Member
04/08/2017
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.
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Martha Stewart Member
04/26/2016
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!
Martha Stewart Member
04/06/2014
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.
Martha Stewart Member
03/27/2014
@Traci4: Are you saying you used 6 eggs, 3/4 cup oil and 1-1/2 cups cake meal?
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Martha Stewart Member
03/30/2013
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.
Martha Stewart Member
03/29/2013
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. :-)
Martha Stewart Member
03/24/2013
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.
Martha Stewart Member
03/23/2013
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.
Martha Stewart Member
04/22/2011
Love this recipe! Definely will add this to the Passover rotation. I left out the mace, ginger, and raisins. Also I only needed 3 apples instead of the 5. I used a granny smith, golden delicious and a fuji. This smelled great and was a big hit.
Martha Stewart Member
04/27/2008
Very easy to make. My family loved it. They ate it before it had a chance to cool completely. I made my own matzo cake meal b/c I couldn't get any. I ground the matzo in a spice grinder till it was fine and powdery. Worked well in the recipe.
Martha Stewart Member
04/20/2008
It was a Passover hit at my house!!! It was so good, I am making it next week for a brunch that I am having! Thanks for making my Passover a wonderful hit!!
Martha Stewart Member
04/20/2008
Cake was a hit! Had a nice flavor and very genoise-y cake texture. I used a 1/4 cup less sugar on the topping. Lots of apples made it! thanks!
Martha Stewart Member
04/18/2008
I made this today. It looks great!! The recipe on Martha's show though, watching the segment had 3/4 tsp. ground allspice and 3/4 tsp. ground cardamon in Mr. Schwartz's version but combo of these would do. Anyway, will let you know how it tastes!!
Martha Stewart Member
04/18/2008
I made this today. It looks great!! The recipe on Martha's show though, watching the segment had 3/4 tsp. ground allspice and 3/4 tsp. ground cardamon in Mr. Schwartz's version but combo of these would do. Anyway, will let you know how it tastes!!
Martha Stewart Member
04/18/2008
I made this today. It looks great!! The recipe on Martha's show though, watching the segment had 3/4 tsp. ground allspice and 3/4 tsp. ground cardamon in Mr. Schwartz's version but combo of these would do. Anyway, will let you know how it tastes!!
Martha Stewart Member
04/17/2008
The fun of new recipes is the character of the ingredients. Use the Matzo cake meal. You can use it and store the remainder it in a well sealed container. That's what makes it different and delicious.
Martha Stewart Member
04/17/2008
It says in the initial ingredients that it is 3/4 Cup of matzo cake meal.
Martha Stewart Member
04/17/2008
I love this recipe and wonder if you can only make it at passover time. What can I substitute for the matzo cake meal if not available in my area?
Martha Stewart Member
04/17/2008
I've not used cake meal before and I'm wondering when the recipe says 3/4 matzo cake meal does that mean 3/4 cup??
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