Haroset Cake With Zabaglione Sauce

Submitted by Manami

"I found this on Eating Well newsletter. It sounded absolutely delicious and looked even better! I am always looking for different types of desserts. Am putting this here for safe-keeping. 2 hours of cooling time suggested after you have baked the cake. A good tip; it can be made a day ahead and wrapped tightly in plastic wrap."

 

• Ready In: 1hr 45mins
• Ingredients: 13
• Serves: 12

ingredients

• CAKE

• 4 sheets whole wheat matzo, broken into pieces (5 ounces)
• 2⁄3 cup walnut pieces or 2/3 cup chopped almonds
• 1 tart green apple, peeled and diced
• 2 teaspoons freshly grated lemon zest
• 1 teaspoon ground cinnamon
• 1 teaspoon minced peeled fresh ginger
• 1⁄2 teaspoon salt
• 2 tablespoons white sweet dessert wine, such as Muscat or 2 tablespoons ice wine
• 5 large eggs, at room temperature
• 3⁄4 cup packed light brown sugar

• ZABAGLIONE SAUCE

• 6 egg yolks (including the 2 reserved)
• 1⁄4 cup granulated sugar
• 2⁄3 cup white sweet dessert wine, such as Muscat or 2/3 cup ice wine

directions

1. CAKE RECIPE:

2. Preheat oven to 350°F
3. Grind matzo in a food processor until powdery; transfer to a medium bowl.
4. Coat a 9-inch springform pan with cooking spray. (Pam because it has oil plus flour and they make it kosher for Passover)
5. Place 3 tablespoons of the ground matzo in the pan; turn and tilt to coat the sides and bottom.
6. Transfer the remaining matzo to a bowl and set aside.
7. Put walnuts or almonds, apple, lemon zest, cinnamon, ginger and salt in the food processor; process until finely ground.
8. Add 2 tablespoons wine and process until a paste forms.
9. Separate 4 of the eggs; reserve 2 yolks for Step 4 and 2 yolks for the zabaglione sauce.
10. Beat the 4 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form.
11. Beat the remaining whole egg and 2 of the egg yolks with brown sugar in a large bowl on medium speed until thick and very creamy, about 4 minutes.
12. Fold the walnut mixture into the egg-yolk mixture using a rubber spatula.
13. Fold in the reserved ground matzo, then fold in the whites until incorporated.
14. Scrape the batter into the prepared pan, spread to the edges and gently rap the pan against the counter a few times so the matzo on the side falls down onto the batter, forming a decorative edge.
15. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 45 minutes.
16. Cool on a wire rack until room temperature, about 2 hours.

17. ZABAGLIONE SAUCE:

18. Shortly before serving, bring about 1 inch of water to a boil in the bottom of a double boiler.
19. In the top of the double boiler, off the heat, beat 6 egg yolks and sugar with an electric mixer on medium speed until thick and pale, about 3 minutes.
20. Beat in 2/3 cup wine.
21. Adjust the heat and place the top pan over gently simmering water.
22. While maintaining a slow simmer, beat the sauce on medium speed until it is thick enough to hold its shape when mounded up into hills with a spoon, about 5 minutes.
23. Serve the cake with the sauce.