Prep 1 hr
Cook 45 mins
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.
- 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
- 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
- CAKE RECIPE:.
- Preheat oven to 350°F
- Grind matzo in a food processor until powdery; transfer to a medium bowl.
- Coat a 9-inch springform pan with cooking spray. (Pam because it has oil plus flour and they make it kosher for Passover)
- Place 3 tablespoons of the ground matzo in the pan; turn and tilt to coat the sides and bottom.
- Transfer the remaining matzo to a bowl and set aside.
- Put walnuts or almonds, apple, lemon zest, cinnamon, ginger and salt in the food processor; process until finely ground.
- Add 2 tablespoons wine and process until a paste forms.
- Separate 4 of the eggs; reserve 2 yolks for Step 4 and 2 yolks for the zabaglione sauce.
- Beat the 4 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form.
- 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.
- Fold the walnut mixture into the egg-yolk mixture using a rubber spatula.
- Fold in the reserved ground matzo, then fold in the whites until incorporated.
- 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.
- Bake until lightly browned and a toothpick inserted into the center comes out clean, about 45 minutes.
- Cool on a wire rack until room temperature, about 2 hours.
- ZABAGLIONE SAUCE:.
- Shortly before serving, bring about 1 inch of water to a boil in the bottom of a double boiler.
- 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.
- Beat in 2/3 cup wine.
- Adjust the heat and place the top pan over gently simmering water.
- 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.
- Serve the cake with the sauce.