APPLE MATZO CAKE
A popular dessert at Passover, this fruity cake, courtesy of Roni Black of New York City, gets its light, airy texture from the use of matzo meal instead of flour.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly coat an 8-inch springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar, and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal, lemon zest, and brandy.
- In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans. Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. To serve, run a small knife around edge of pan, remove cake, and slice. Store cooled cake in pan, covered with plastic, at room temperature, up to 1 day.
Nutrition Facts : Calories 242 g, Fat 7 g, Fiber 3 g, Protein 6 g
MATZO APPLE TEA CAKES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, whisk together the eggs and oil. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.
- Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. Bake until the tops spring back when pressed, about 15 to 18 minutes.
- Cool on a rack and remove from the tin when they are at room temperature.
APPLE-MATZOH KUGEL
Steps:
- 1. Preheat the oven to 350°F.
- 2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
- 3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
- 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
- 5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
- 6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
APPLE MATZO KUGEL
Create a yummy dessert with this Apple Matzo Kugel recipe. Make it for Passover or other occasions for a versatile yet delicious matzo kugel dessert. You'll be surprised at how good matzo will taste in this recipe.
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield Makes 12 servings, one square each.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place matzo farfel and water in large bowl; let stand 15 min. or until softened.
- Add eggs, apples, pineapple and walnuts; stir until well blended. Spoon into greased 13x9-inch baking dish; sprinkle evenly with cinnamon.
- Bake 1 hour or until top is browned and edges are crisp. Cool 10 min. before cutting into 12 squares to serve.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 70 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
MOIST PASSOVER APPLE CAKE
Unbelievably moist cake. Most Passover desserts are very dry but this cake is incredibly moist.
Provided by Rhonda
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with vegetable shortening.
- Beat egg whites in a metal, glass, or ceramic bowl with an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Set aside.
- Place the egg yolks, oil, and orange juice into a mixing bowl; beat with an electric mixer until creamy and thick, about 5 minutes. Stir in 1 cup of sugar, mixing well, then lightly stir in the matzo cake meal and salt. Use a rubber spatula or wire whisk to fold about 1/3 of the beaten egg whites into the matzo meal mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated.
- Mix together 3/4 cup of sugar with cinnamon in a bowl. Spread half the batter into the prepared baking pan; distribute the apple quarters evenly over the batter. Sprinkle the apple pieces with about 1/2 cup of the sugar-cinnamon mixture, spread the remaining batter over the apples; sprinkle the remaining sugar-cinnamon mixture over the top of the cake.
- Bake in the preheated oven until the cake is golden brown, about 45 minutes. Cut into squares while still warm.
Nutrition Facts : Calories 370.7 calories, Carbohydrate 54.9 g, Cholesterol 62 mg, Fat 16.7 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 3.1 g, Sodium 153.5 mg, Sugar 46.1 g
PASSOVER APPLE CAKE
This crowd-pleasing Passover recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking." You can customize the dessert and substitute your own spices for the cinnamon, ginger, and nutmeg, if you'd like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch square cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees with a rack set in the center. Lightly spray an 8-inch-square glass baking dish with cooking spray; set aside.
- Mix together walnuts, 3/4 cup sugar, cinnamon, nutmeg, mace, and ginger in a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the whisk, beat eggs on medium speed until well combined. Beat in remaining 3/4 cup sugar, 2 tablespoons at a time, until mixture is thick and foamy. With the mixer running, slowly pour in oil. Scrape down the sides of the bowl as necessary. Stir in matzo cake meal.
- 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.
- 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 1 hour and 15 minutes. Remove cake from oven and let stand for several hours until completely cool, before cutting. Keep cake covered tightly with plastic wrap for up to 2 days, as the flavor improves with age.
APPLE CAKE FOR PASSOVER
Adding a dollop of whipped cream is a sweet addition to this passover cake! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Dust a greased 13x9-in. baking dish 1/4 cup matzo meal; set aside., In a large bowl, combine apples, 1/4 cup sugar and cinnamon; set aside. In another large bowl, beat eggs until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Beat in oil and water. Combine potato starch and remaining matzo meal; add to egg mixture and mix well., Pour half of batter into prepared pan. Top with apples and remaining batter. Bake until a toothpick inserted near the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, top with whipped cream.
Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 22mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
MATZO CAKE
Another one of my mother's recipe. She makes this every year for Passover, but I suppose you can make this for after Passover if you've got plenty of matzo's left and don't know what to do with them. And they're extremely easy to make as there is no cooking time. Only prep time is involved.
Provided by Studentchef
Categories < 15 Mins
Time 8m
Yield 24 squares
Number Of Ingredients 5
Steps:
- Cream the butter and egg together. Add the cocoa and sugar and mix well.
- Slightly wet the matzo's. Add a couple of tablespoons of the mixture on to one matzo. Repeat three more times and stack the matzo's in order to get four layers. Cut them into squares.
- Do the same with the last two matzo's (there won't be enough spread for 8 whole matzo's). After cutting the matzo's stack two squares at a time in order to get four layers. No refrigeration is required before serving, but it is better to refrigerate any leftovers if you want them later.
Nutrition Facts : Calories 47.1, Fat 4.3, SaturatedFat 2.6, Cholesterol 17.9, Sodium 37.1, Carbohydrate 2.6, Fiber 0.6, Sugar 1.6, Protein 0.7
APPLE MATZO KUGEL
Make and share this Apple Matzo Kugel recipe from Food.com.
Provided by Manami
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Soak farfel or matzo pieces in water until soft.
- Drain but do not squeeze dry.
- Beat eggs with salt, sugar, melted butter or margarine and cinnamon.
- Add to matzo mixture.
- Stir in chopped nuts, chopped apples and raisins.
- Dot with additional butter or margarine.
- Bake in a moderate oven ~ 350ºF ~ for 45 minutes or until lightly browned.
Nutrition Facts : Calories 383.6, Fat 17.7, SaturatedFat 6.5, Cholesterol 142.1, Sodium 296.7, Carbohydrate 52.5, Fiber 3.9, Sugar 33.1, Protein 7.4
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