Eat Apple Matzo Cake for Passover
Working with cookbook writer, Arthur Schwartz, I was introduced to this excellent cake for Passover or any occasion for that matter. I can honestly say that this is one, absolutely delicious cake to eat. It is moist, will keep for a week and is still delicious on the 7th day!!! The secret is in the matzo that you use. You must use matzo cake flour for optimal results. If you cannot find the cake flour, use matzo super finely ground in the processor. Mazel tov!!!
Arthur Schwartz’s Apple Cake
Makes one 8-inch-square cake
Topping_1/2 cup coarsely chopped walnuts or pecans_3/4 cup sugar_1 tablespoon ground cinnamon or a combination of ground cinnamon, nutmeg, mace, and ginger
Cake_3 eggs _3/4 cup sugar_1/3 cup vegetable oil_3/4 cup matzo cake meal_5 medium apples, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups), preferably Golden Delicious, Crispin (Mutzu), or other apples that keep their shape when cooked 1/3 cup raisins (optional)
Position an oven rack in the center of the oven. Preheat the oven to 350˚F. Lightly oil an 8-inch-square glass baking dish.
To prepare the topping, mix together the walnuts, sugar, and cinnamon in a small bowl; set aside.
To prepare the cake batter, in a bowl, with a hand-held electric mixer, beat the eggs on medium speed until well mixed. Beat in the sugar, about 2 tablespoons at a time, beating until the mixture is thick and foamy. Beat in the oil, adding it in a steady stream. Scrape down the bowl with a rubber spatula. With the spatula, stir in the matzo cake meal, blending well.
Pour half of the batter mixture into the prepared pan. Sprinkle about half the topping mixture evenly over the batter. Top with half the apples and all the raisins. Scrape the remaining half of the batter over the apples, spreading it out to cover the apples. Arrange the remaining apples on top of the batter. Sprinkle evenly with the remaining topping mixture.
Bake for 1 hour and 15 minutes, or until the sides of the cake pull away very slightly from the baking dish and the topping has begun to caramelize. (A cake tester is not reliable. It will not come out clean due to the moist richness of this cake.) Let sit in the baking dish for several hours until completely cool before cutting into serving portions. Keep the cake in its dish, covered tightly with plastic, and the next day the topping will have become a moist, candy-like coating.
