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- Dish type
- Cakes with fruit
- Apple cake
My mum, Faye Grant, has been making this apple cake for her Seders for years. It's the best apple cake recipe you'll ever taste!!
82 people made this
- 2 eggs
- 250ml vegetable oil
- 200g caster sugar
- 200g matzo meal
- 70g potato starch
- 1 teaspoon ground cinnamon
- 8 large apples - peeled, cored and sliced
- 100g dark brown soft sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Preheat the oven to 180 C / Gas mark 4 and grease a 22x33cm (9x13 in) glass baking dish.
- Combine eggs, oil and sugar in large bowl with electric mixer. Stir in matzo meal, potato starch and 1 teaspoon cinnamon.
- In a separate bowl, toss apples with brown sugar, 1 teaspoon cinnamon and nutmeg.
- Layer half of the dough into the prepared dish. Pour the apples into the dish then pat remaining dough over the apples. Sprinkle with some brown sugar, if desired.
- Bake in the preheated oven for 45 minutes.
Reviews & ratingsAverage global rating:(71)
Reviews in English (64)
This is SOOO delicious. I agree with a previous reviewer that you should either double the batter or cut down on the apples...I split the batter and started spreading half of it in the bottom of a 9 by 13 pan (as called for) but immediately saw it wasnt near enough batter. so i switched to a 7 by 11 pan, put half batter on bottom, covered with only 3/4 of the apple mixture and topped with half of the batter. So, either double batter of cut down on the apples. i dont understand the negative reviews...trust me, this cake DOESNT TASTE PASSOVER and got rave reviews by my family. if you try ANYTHING, TRY THIS--trust me!!!!!!!!!-26 Apr 2005
Absolutely wonderful. My boss wanted to know how I got the recipe for his grandmother's apple cake.I do have a suggestion. I read all the reviews bad and good. The only thing I did different was to double the batter when I saw how many apple slices there were once they were cut. There was plenty of batter for the bottom and the top. Kudos to the chef!!!-01 Apr 2004
I made this to practice the dessert for Seder night, and I was skeptical when I making this recipe. I had to press the "bottom" part of the batter into the pan, it was so thick! And when I took it out of the oven, it was very oily (what appeared like oil). I let it cool for a few hours, and when the boyfriend tasted it, he said it didn't taste like Pesach and he would've believed me if I had told him it wasn't! That's the highest compliment, seeing as he dreads Passover food. Thank you!-05 Apr 2009
No one believes me that this cake is kosher for Passover, and I always get asked “Are you sure it’s kosher for Passover?”
For all the skeptics, this cake is indeed kosher for Passover and it’s so amazing that it’s worth making all year round.
The best part about making this cake is that there are no complicated step involved and no extra dishes to dirty. Just mix and pop into the oven. That’s the whole story, and the cake comes out delicious!
English cake / 20 cm diameter round cake pan
Preparation time: Around 45 minutes
2 large apples
150 grams sugar (3/4 cup)
1 tsp cinnamon
120 ml oil (1/2 cup)
70 grams kosher for Passover self-raising flour (3/4 cup)
60 grams matzah flour (1/4 cup)
1 tsp baking powder
Pinch of salt
1. Mix the apples and cinnamon together. Beat the eggs and sugar together and add the other ingredients.
2. Transfer to a baking dish and bake at medium heat for around 45 minutes, or until a toothpick inserted in the center comes out clean.
If you don’t have kosher for Passover self-raising flour, you can also make the cake this way:
3/4 cup matzah flour + 1/4 cup potato flour + 1 tsp baking powder
Another option is 1 cup matzah flour + 1 tsp baking powder.
Chop apples. Mix apples with remaining ingredients. Spray 8" x 8" x 2" square pan with cooking spray. Pour in batter.
Bake at 350 degrees F for 40 minutes or until toothpick inserted in center of cake comes out dry. Cool in pan for 20 minutes. Remove from pan and continue to cool on a wire rack. Cut into squares.
NOTE: Here is a low-sugar, low-fat moist cake that is always a crowd pleaser. Look for matzo cake meal. If you can't find it, put regular matzo meal in a food processor and blend until it resembles flour.
- 4 large Rome apples, peeled and sliced
- 2 teaspoons cinnamon
- 2 cups plus 4 tablespoons sugar, divided
- 6 large eggs
- 1 cup vegetable oil
- 2 cups matzo cake meal, plus more for dusting
- 1 tablespoon potato starch
Preheat oven to 350°. Grease a 13- x 9-inch baking dish, and dust with matzo cake meal. Toss apple with cinnamon and 4 tablespoons sugar in a medium bowl. Set aside.
Beat eggs in a large bowl at medium-high speed with an electric mixer. Add remaining 2 cups sugar, and beat 10 minutes or until pale and very thick. Stir in oil and 1/4 cup water. Add 2 cups matzo cake meal and potato starch gradually, and beat to combine.
Pour half of batter into prepared dish. Top evenly with apple mixture, and add remaining batter, spreading gently and smoothing top. Bake at 350° for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Let cool in dish on wire rack. Serve warm or at room temperature.
For the topping
Mix together the walnuts, sugar, and cinnamon in a small bowl.
For the cake
Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan or baking dish.
With an electric mixer, beat the eggs together.
Beat in the sugar, 2 tablespoons at a time, until the mixture thickens. Gradually pour in the oil, beating constantly. Scrape down the bowl with a spatula, and gently stir in the matzo cake meal, until well combined.
Pour half the batter into the prepared baking dish. Sprinkle half the topping, half the apples, and all the raisins, over the batter. Pour the remaining batter over the filling. Spread the apples and remaining topping over the batter.
Bake for 1 hour and 15 minutes until the topping has caramelized, and the cake is beginning to pull away from the pan. Let cool completely before removing from the pan.
Spiced Apple Cake
Yield: one 8-inch cake
- 4 medium apples, about 2-1/4 pounds, such as Golden Delicious or Crispin
- 1/3 cup golden raisins
- 1/4 cup brandy
- 2 tablespoons (1 ounce) unsalted butter, melted
- 1/3 cup canola oil
- 1-1/2 cups (10-1/2 ounces) granulated sugar
- 2 teaspoons orange zest, about 1 orange, freshly grated
- 3/4 cup coarsely chopped walnuts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 3/4 teaspoon ground ginger
- 3 large eggs, room temperature
- 3/4 cup matzo cake meal
1. Preheat oven to 350℉ with a rack set in the lower-middle position. Lined a 8-inch-cake pan with parchment paper and lightly spray pan with cooking spray, set aside.
2. Peeled, cored and halved the apples, 1/4-inch-thick slices.
3. Combine raisins and brandy in a small microwave-safe bowl. Cover with plastic wrap and microwave at 50% power for 90 seconds. Remove bowl from microwave and let sit for 20-30 minutes. Drained and set aside.
4. Combine sugar and orange zest in a small bowl, rub with fingers until fully incorporated.
5. Stir butter and oil in a separate measuring cup. Set aside.
7. Add eggs to the bowl of a stand mixer fitted with a whisk attachment, beat on medium-high speed until combined, about 30 seconds. Beat in remaining 3/4 cup orange/sugar, 2 tablespoons at a time, until mixture is thick and foamy, about 4 minutes. Reduce speed to medium, slowly pour in oil mixture until combined. Remove bowl from mixer and fold in matzo cake meal quickly until fully incorporated.
8. 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. (The assembly might rise above the rim of the 2-inch tall cake pan.)
9. 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 60-75 minutes. 10. Remove cake from oven, place a piece of parchment on top and press down lightly to compress the cake.
10. Remove cake from oven, place a piece of parchment on top and press down lightly to compress the cake. Leave parchment on for 5 minutes, then remove and set cake on cooling rack to cool completely, at least 3 hours, before cutting.
1. If you practice a strict Kosher diet. omit butter and increase the canola oil to 2/3 cup.
2. Brandy can be substitute with kosher wine or orange juice.
3. Cake can be covered tightly with plastic wrap and store at room temperature for up to 2 days, as the flavor improves with age.
Arthur Schwartz's Passover Apple Cake-Famous Fridays
- 1/2 cup coarsely chopped walnuts or pecans
- 3/4 cup sugar
- 1 tablespoon cinnamon
- 3 large eggs
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 3/4 cup matzo cake meal
- 5 medium-sized apples ( I used Golden Delicious) peeled, cored, halved and cut into 1/4-inch thick slices
- 1/3 cup raisins (I used yellow and this is optional)
1. Make sure the rack is in the center of the oven. Preheat to 350ºF. Lightly spray an 8-inch square glass baking dish with non-stick vegetable spray or coat lightly with oil. Set aside.
2. To make the Topping: Place the walnuts, sugar and cinnamon in a small bowl and mix together. Set aside.
3. To make the Cake: Use an electric mixer to beat the eggs together on medium-high speed until they're well mixed. Slowly, add in the sugar, about 2 tablespoons at a time and beat until the mixture is thick and foamy. In a steady stream, beat in the oil. Use a rubber spatula to scrape down the sides of the bowl. Then use that spatula to stir in the cake meal and make sure that the mixture is well combined.
4. Pour about half of the batter into the prepared pan. Sprinkle half of the topping evenly over the batter. Top with half the apple slices and all of the raisins (if using). Pour the remaining batter over the top and spread it out to cover the apples. Place the rest of the apples on top and sprinkle the remaining topping evenly over it all.
5. Bake for 1 hour and 15 minutes, until the topping is caramelized and the cake seems like it's pulling away from the sides of the dish a bit. You can't really use a tester to judge because the cake is so moist and even if it's done, the tester won't come out clean. Let the cake sit on a rack to cool completely. If you try to cut it too soon, it'll fall apart. When cool, cut into chunks and serve.
6. This can definitely be made the day before and kept covered tightly with plastic wrap, at room temperature. It actually improves with age and the topping becomes almost candy-like.
Note: Recipe adapted from Arthur Schwartz's Jewish Home Cooking.
Pesach apple sponge cake What is a 'wonder baker'. and what is a very low flame? As to the flame i can confer C to F if necessary. Thank you in advance. The recipe sounds great but guessing about your baking pan and temperature could turn out to be total destruction and a waste of food. Reply
Looks good and tastes good. might add a little cinnamon or ginger next time. Definitely will bake again! Thank you and chag kasher vsameach. Reply
To Kevin Kevin wrote:
" Is it normal to have all the potato starch (flour) and nuts on the bottom and the marange on top. Is this correct. I cooked it at 150 Cel for 40 minutes."
No. You seem to have skipped folding the yolk mixture into the whipped whites. They should produce a uniform, homogeneous mixture before putting in the sliced apples. In a conventional oven, I would try 180 C. and check after 40 minutes. Reply
1. can this be baked in an oven and if so at what temperature and time? 2.can the sugar be substituted with splenda at Passover? Reply
Sugar Just wondering why sugar is not kosher for passover? I've always used sugar for passover desserts. Why would it be considered hometz? I have also used spices that are not, in my humble opinion, kosher for passover. Please enlighten me. Reply
Reghular tube pan What are the instructions if you bake is a regular tube pan? Reply
WonderPot Description See my Apr 24, 2008 post (WonderPot) above. A WonderPot is sometimes loosely translated as a Wonder Baker. 'Wonder Pot' is the literal translation.
Sponge cake What is a wonder baker? Reply
Apple Sponge Cake Love the receipe will try it for passover even though I'm not fully Jewish Reply
Dear Anonymous, GAbriola Is, BC,
See my earlier post for the answer. -).
Chag Sameach! Reply
Apple sponge cake I tried this today and it turned out OK. Is it normal to have all the potato starch (flour) and nuts on the bottom and the marange on top. Is this correct.
I cooked it at 150 Cel for 40 minutes Reply
apple sponge cake what is a "wonder-baker" and what constitutes as low flame? Reply
cake flopped Due to greasing of the pan when I inverted the cake to cool, the cake fell out of the pan and then proceeded to deflate. :( Reply
Re: Every family keeps their their own tradition in regards to which processed items should not be used on Passover. Reply
i don't understand. Chabad doesn't accept using sugar for pesach. Reply
re: servings Anywhere between 4 to 6 depending on serving size. Reply
how many people can this serve? Reply
How would you bake this in a regular oven if you were to make it the day before? Temperature and time. Reply
WonderPot A WonderPot was a very common item in Israeli kitchens in the past. It looks rather like a tube pan (like for an angel cake or a Bundt pan), but it also has a cover and is placed on a burner on the stove. Thus, it's something like a stove-top oven for people who have kitchen burners but not an oven. I haven't seen them on sale for many years, but they appeared in some supermarkets this year for Passover--great if you don't want to have to Pesah-kosher your regular oven. It's also great in the summer when you don't want a hot oven going on a hot day (it's 90 degrees in Jerusalem today!).
Prepare the Apple Layer
Preheat oven to 350 degrees Fahrenheit.
Arrange apples on the bottom of a deep nine-inch glass pie dish.
In a small saucepan, cook sugar and water over low heat until caramel-colored and 360 degrees Fahrenheit on a candy thermometer (see note below). Pour over apples.
Prepare Cake Batter
In the bowl of a stand mixer, beat egg yolks with 1/3 cup sugar.
Add potato starch and mix.
Add almonds and orange juice and mix again. Set aside.
In a separate bowl, beat egg whites until firm. Add remaining 1/3 cup sugar and continue beating until stiff peaks form.
Gently fold egg whites into the egg yolk mixture. Pour over apple layer in the prepared pan.
Bake 35 to 40 minutes, until golden. The top of the cake will spring back when touched lightly.
Place an upside-down plate on top of the pie dish and invert the cake onto it. Don&rsquot delay this step, as the caramel will set and prevent the cake from releasing from the dish.
If desired, lightly dust the cake with confectioners&rsquo sugar before serving.
Passover Apple Cake
- 3/4 cups brown sugar
- 1 1/2 tsp. ground cinnamon
- 6 large eggs
- 1 1/2 cups sugar
- 2/3 cups vegetable oil
- 1 1/2 cups cake meal
- 8 medium apples, such as Golden Delicious or Crispin, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups)
- 1/3 cup raisins (optional)
Preheat the oven to 350°F and set the rack in the center of your oven. Lightly spray an 11x13 glass baking dish with a non stick cooking spray or grease with a little vegetable oil, and set aside. Please note, you can use a 9x13 glass baking dish as well, the cake will be a little higher.
Mix the brown sugar and cinnamon in a small bowl and set aside. Using a hand mixer, beat the eggs on medium speed until well combined. Beat in the white sugar, a few tablespoons at a time, until the mixture is thick and foamy. With the mixer running, slowly pour in the oil. Scrape down the sides of the bowl as necessary. Stir in the cake meal.
Pour half of the batter into the prepared cake pan. Place 1/2 of the apples on top of the batter and sprinkle with half of the sugar/cinnamon mixture. Top with the raisins. Pour the remaining batter on top and using a spatula, spread it over the apples. Place the remaining apples on top of the batter and then sprinkle with the remaining sugar/ cinnamon mixture.
Bake on the middle rack for about 1 hour, just until the sides of the cake pull away from the baking dish very slightly and topping begins to caramelize. Remove the cake from the oven and let cool, before cutting.