Cinnamon-apple-apricot cake for passover
8 portions
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Apples ; sliced thin |
| ¼ | cup | Sugar |
| 1 | teaspoon | Cinnamon |
| 3 | Eggs ;separated | |
| ¾ | cup | Sugar |
| 2 | teaspoons | Vanilla |
| 2 | teaspoons | Lemon zest ;grated fine |
| ⅓ | cup | Walnuts ;finely chopped |
| ½ | Sugar | |
| 6 | Dried Apricot halves ; ;coarsely minced | |
| ¾ | cup | Matzoh Cake Meal |
| ⅓ | cup | Oil |
| pinch | Salt | |
| 2 | teaspoons | Cinnamon |
Directions
CINNAMON-APPLE-APRICOT
CAKE FOR PASSOVER
APPLE LAYER
CAKE
TOPPING
1. Toss apples with sugar and cinnamon. Set apples and apricots aside.
2. Om bowl, combine egg yolks, sugar, vanilla, lemon zest, matzoh meal and oil. Blend until smooth. In a separate bowl, whip the egg whites with pinch of salt until stiff and glossy. Loosen batter with generous dollop of egg whites, then fold remaining egg whites into batter.
3. Spoon half of abatter into greased 9 inch springform pan. Arrange apples on top. Dot with minced apricot and cover with remaining batter. Batter will be thick and sticky; don't worry about spreading it evenly.
4. Combine topping ingredients and sprinkle over cake batter. Bake 50 to 55 minutes at 350 degrees. Makes 8 to 10 portions.