Delicious Passover Apple Cake Recipes

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DELICIOUS PASSOVER APPLE CAKE



Delicious Passover Apple Cake image

one of those it's too good to be pesach recipes that has been a standard in my family for decades. The recipe is very forgiving, and is delicious in all its forms. Enjoy!

Provided by Sarah Chana

Categories     Dessert

Time 1h5m

Yield 18 serving(s)

Number Of Ingredients 11

6 large baking apples, peeled and sliced thin or grated on the largest side of the grater
6 eggs
1 1/2 cups sugar
1 teaspoon salt
1 cup oil
2 lemons, peel grated and juiced
1 1/2 cups matzo meal or 1 1/2 cups cake crumbs
1/2 cup potato starch
cinnamon
raisins
chopped nuts

Steps:

  • Preheat oven to 375F, and grease a 9" x 13" pan. (If you are feeling virtuous, dust it with cake meal, but I never do -- ).
  • Peel, slice or grate apples and set aside.
  • Beat eggs in mixer for about 5 minutes.
  • Beat in sugar and salt, then oil, lemon juice and lemon peel.
  • Mix together the cake/matzo meal and the potato starch, and add to the batter, still beating.
  • Spoon or pour half of the batter into the greased pan.
  • Top with all of the apples and raisins, if desired. (Don't worry, there aren't too many apples!).
  • Sprinkle with cinnamon.
  • Top with remaining batter, and sprinkle with chopped nuts, if desired.
  • Bake at 375F for 35-45 minutes (or more).

Nutrition Facts : Calories 260.9, Fat 13.9, SaturatedFat 2.1, Cholesterol 62, Sodium 156.7, Carbohydrate 33.3, Fiber 2.3, Sugar 24.7, Protein 2.9

PASSOVER APPLE CAKE



Passover Apple Cake image

My mother, Faye Grant, has been making this apple cake for her Seders for years. It's the best apple cake you'll ever taste!!

Provided by Shelley Ross

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 10

2 eggs
1 cup vegetable oil
1 cup white sugar
1 ½ cups matzo meal
½ cup potato starch
1 teaspoon ground cinnamon
8 large apples - peeled, cored and sliced
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C and grease a 9x13 inch 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 9x13 inch dish. Pour the apples into the dish then pat remaining dough over the apples. Sprinkle with some brown sugar, if desired.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 63.8 g, Cholesterol 35.3 mg, Fat 19.6 g, Fiber 4.1 g, Protein 3 g, SaturatedFat 2.7 g, Sodium 16.1 mg, Sugar 40.6 g

PASSOVER APPLE CAKE



Passover Apple Cake image

Passover apple cake. A classic from the astoundingly awesome cookbook author, Arthur Schwartz. Kosher for Passover yet still tastes like any traditional apple cake. Talk about a godsend.

Provided by Arthur Schwartz

Categories     Dessert

Time 1h40m

Number Of Ingredients 9

1/2 cup coarsely chopped walnuts or pecans
1/2 to 3/4 cup granulated sugar
1 tablespoon ground cinnamon
3 large eggs
3/4 cup granulated sugar
1/3 cup vegetable oil or mild olive oil
3/4 cup matzo cake meal*
5 cups (24 to 34 oz) apples, peeled, halved, and cut into 1/4-inch-thick (6-mm) slices, preferably Golden Delicious or Crispin (Mutzu)
1/3 cup raisins ((optional))

Steps:

  • Preheat the oven to 350°F (175°C). Position an oven rack in the center of the oven and lightly oil an 8-inch square glass baking dish.
  • In a small bowl, mix together the walnuts, sugar, and cinnamon.
  • In a large bowl with a stand mixer or handheld mixer on medium speed, beat the eggs until well combined. Beat in the sugar, about 2 tablespoons at a time, mixing 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. The mixture will be VERY thick.
  • Spread half the cake mixture in the prepared baking dish. Sprinkle about half the topping mixture evenly over the batter. Arrange half the apples on the batter, making layers if you need. Sprinkle with the raisins. Scrape the remaining batter over the apples, spreading it out to cover the apples. Arrange the remaining apples on the batter and 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 the cake cool in the baking dish for several hours until room temperature before cutting it into serving portions. This cake is yet another Yiddish food that improves with age. Keep the cake in its dish, covered tightly with plastic, and the next day the topping will have become a moist, candy-like coating.

Nutrition Facts : ServingSize 1 portion, Calories 332 kcal, Carbohydrate 50 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 62 mg, Sodium 25 mg, Fiber 3 g, Sugar 36 g, UnsaturatedFat 11 g

PASSOVER SPONGECAKE WITH APPLES



Passover Spongecake with Apples image

Categories     Cake     Egg     Fruit     Dessert     Bake     Passover     Apple     Spring     Kosher     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8 to 10

Number Of Ingredients 9

1/2 cup matzo cake meal
1/4 cup potato starch
6 large eggs, separated, at room temperature
3/4 cup plus 1 tablespoon sugar
1 teaspoon finely grated fresh lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
2 Golden Delicious apples, peeled and thinly sliced

Steps:

  • Preheat oven to 325°F.
  • Make batter:
  • Sift cake meal with potato starch.
  • Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick.
  • Stir in zest and juice.
  • Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in 1/4 cup sugar and beat until whites just hold stiff, glossy peaks.
  • Fold cake-meal mixture into yolk mixture, then fold in whites in 3 batches.
  • Assemble cake:
  • Stir together remaining tablespoon sugar and cinnamon.
  • Spoon one third of batter into an ungreased 9-inch springform pan.
  • Top with half of apple slices and sprinkle with half of cinnamon sugar. Repeat with half of remaining batter and remaining apples and cinnamon sugar. Gently spread remaining batter over apples, smoothing top.
  • Bake cake in middle of oven until top is golden and firm and a tester comes out clean, about 1 hour. Cool in pan on a rack 10 minutes, then loosen edge with a knife and remove side of pan. Cool completely.

MOIST PASSOVER APPLE CAKE



Moist Passover Apple Cake image

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

2 tablespoons vegetable shortening, room temperature
3 eggs, separated
½ cup vegetable oil
¼ cup orange juice
1 cup white sugar
1 cup matzo cake meal
½ teaspoon salt
¾ cup white sugar
½ teaspoon ground cinnamon
4 Granny Smith apples - peeled, cored, and quartered

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

APPLE CAKE FOR PASSOVER



Apple Cake for Passover image

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

2-1/4 cups matzo cake meal, divided
4 large apples, peeled and sliced
2-1/4 cups sugar, divided
2 teaspoons ground cinnamon
6 eggs
1 cup vegetable oil
1/4 cup water
1 tablespoon potato starch
Whipped cream, optional

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.

PASSOVER APPLE CAKE



Passover Apple Cake image

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

Nonstick cooking spray
1/2 cup coarsely chopped walnuts or pecans
1 1/2 cups sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly ground nutmeg
3/4 teaspoon mace
3/4 teaspoon ground ginger
3 large eggs
1/3 cup vegetable oil, plus more for baking dish
3/4 cup matzo cake meal
5 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)

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.

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