Prep 20 mins
Cook 45 mins
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!
- 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
- chopped nuts
- 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).
Didn't change a thing, added all optional ingredients and every one raved about how delicious it was.
I think this is a delicious Passover dessert! I served it at Seder and my guest all loved it and even admitted they would eat it all year round! It think the key to this cake is the lemon zest and juice. Will definitely make again next year.
I made this for the second seder this year because of all the positive reviews. It was OK, but I thought it tasted Pesachdik. My husband really liked it though, and was happy to finish the leftovers over the next couple of days.