popular dessert at Passover, this fruity cake, courtesy of Roni Black of New York City, gets its light, airy texture from the use of matzo meal instead of flour.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Cook's Notes

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.

Reviews (3)

101 Ratings
  • 5 star values: 7
  • 4 star values: 16
  • 3 star values: 48
  • 2 star values: 22
  • 1 star values: 8
Rating: Unrated
03/11/2014
Does this freeze well?
Rating: Unrated
03/15/2013
great
Rating: Unrated
03/11/2013
This looks delicious. Can't wait to try it soon. I hope you have some more recipes appropriate for Seder : http://www.sukkahworld.com/Passover-Seder-Guide.asp#
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