If I remember correctly, my mother discovered this recipe in one of her cookbooks and added it to her Pesach repertoire sometime in the early 80s. It is absolutely excellent, and does not taste like Pesach cake at all.
It is ‘gebrokts’ (uses matzah products in the recipe) and is especially excellent hot out of the oven (what isn’t??)
Be sure to let me know if you make it and tell me how it is!
Passover Apple Cake
Servings
12 Servings
Ingredients
- 6 eggs
- 1 cup oil
- 2 cup sugar
- 2 cup cake meal
- 2 tablespoon potato starch
- 3 pound sliced apples
- Juice of a lemon I usually use a splash of lemon juice
- 3/4 cup sugar
- 2 tablespoon cinnamon
- 1/2 cup nuts Combine with cinnamon/sugar to taste
Instructions
- Preheat oven to 350°. Beat eggs; add sugar, oil, cake meal and potato starch. Combine filling ingredients. Divide the batter in half. Spread half in greased 9 x 13″ pan, spread the apple filling on top and spread other half of batter over the apple filling. Sprinkle with topping mixture. Bake one hour. Test if done.
Please send me your picture so I can add it – email to [email protected]
Can you make this early and freeze this apple cake?
This cake is delicious! We served it at our Seder last night. It was really easy to make. The batter comes out really thick (do not be tempted to add in more liquid, the juices from the filling will take care of any moisture needed) I used both green and red peeled apples and chopped them a bit in the food processor (careful not to puree them)and sprinkled nuts in bigger chunks than the ones you show on the picture. I then used a deep cookie cutter and served the cake in small cupcake cups to make it fancier and fun! I have a picture if you would like to add it to the post. Thanks for sharing Laura!