I made a dessert for big group for the second night of passover. It went over well, even after a very filling festive meal. It is a challenge to tease out some flavour using the stubborn ingredients of matzo products, potato starch and zero leavening agents. This cake incorporates a version of a well-loved passover biscuit, called ‘Komish Broit’, the Jewish version of biscotti. Here, a thin layer of dough is patted on the bottom. Sliced apples form the middle layer with the rest of the dough on top.
Notes:
The original recipe calls for 8 large apples. Some reviews suggested decreasing the quantity, which I did. Granny smith apples worked well. If they taste bland, add a squeeze of lemon juice, or more to taste. Click here for information on what kind of apples to use. The spice mixture can be changed to include a little ground cardamom, ginger and a pinch of cayenne powder. Add these spices in small amounts, from a pinch to a 1/8 of a tsp, otherwise they might be overpowering. Or try a little lemon zest and fresh grated ginger to give the apples a fuller flavour. When patting the dough into the pan, wet hands, repeating often so the dough doesn’t stick. Spread a thin layer, covering the entire bottom of the pan. Pour the liquid from the apples over this layer. Wet hands again and spread the rest of the dough over the top in a thin layer.
serves 12 to 16
Ingredients
2 eggs
1 cup vegetable oil
1 cup white sugar
1 1/2 cups matzo meal
1/2 cup potato starch
1 teaspoon ground cinnamon
6* medium apples – peeled, cored and sliced
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (see notes)
Directions
1. Peel, cut apples in half and core. Cut the apple halves in thirds, lengthwise. Then cut in opposite direction, in 1/4″ slices crosswise. Place in a separate bowl and with brown sugar, 1 tsp cinnamon and nutmeg (see notes).
2. Preheat oven to 350 °F (175 °C) and grease a 9×13 inch glass baking dish.
3. Combine eggs, oil and sugar in large bowl with electric mixer. Beat about 2 minutes, until it is pale yellow and smooth.
4. Sift matzo meal with potato starch and cinnamon three times, or use a triple sifter. Discard large pieces. Add dry mixture to liquid and stir.
5. Layer half of the dough into the prepared 9 x 13″ inch dish. Pour the apples into the dish then pat remaining dough over the apples. Sprinkle with some brown sugar, if desired.
6. Bake for 45 minutes.
Passover Apple Cake, All Recipes