This Passover apple cake is a classic holiday dessert made without dairy, flour or leavening agents. Sweet, spiced apples layered between a tender matzo meal batter make this cake the perfect sweet finish to a traditional Seder.
Instructions
1
Prep the pan and apples
2
Preheat the oven to 350°F. Grease a 13x9-inch baking dish, then sprinkle it with 1/4 cup matzo meal, tilting the pan to evenly coat the bottom and help prevent sticking. In a large bowl, toss the peeled and sliced apples with 1/4 cup sugar and the cinnamon. Set aside while you make the batter.
3
Mix the wet ingredients
4
In another large bowl, beat the eggs with a hand-held mixer until slightly thickened. Gradually add the remaining 2 cups of sugar, beating until the mixture is thick and pale yellow. Beat in the vegetable oil and 1/4 cup water until combined. Editor’s Tip: Don’t rush this step! Beating the eggs and sugar long enough incorporates air, which helps the cake rise without traditional leavening.
5
Add the dry ingredients
6
In a separate bowl, whisk together the potato starch and the remaining 2 cups matzo meal. Add the dry ingredients to the egg mixture, stirring until evenly combined.
7
Layer apples and batter
8
Pour half the batter into the prepared pan, spreading it evenly. Spoon the apple mixture evenly over the batter. Top the apples with the remaining batter. Editor’s Tip: Use an offset spatula or the back of a spoon lightly greased with oil to help spread the batter.
9
Bake and cool
10
Bake the apple cake for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool completely on a wire rack before slicing. Serve as is, or top with whipped cream if desired.
