Prep 40 mins
Cook 55 mins
In the early 1990’s Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here. Note: I am not sure if this recipe called for 2 cups sugar or 1 ¾ cups, but less is probably better.
- 6 large eggs, separated, at room temperature
- 1 3⁄4 cups sugar
- 3⁄4 cup matzo cake meal
- 3⁄4 cup potato starch
- 1 cup apple juice
- 1 tablespoon grated lemon rind
- 1⁄2 teaspoon vanilla
- 3 large golden delicious apples, peeled, cored and thinly sliced (1 1/2 pounds)
- 1 teaspoon cinnamon
- 1 tablespoon sugar
- Set oven rack at middle of oven; preheat oven to 325 degrees F.
- Grease a 9x13 inch pan.
- In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually. Beat until very thick.
- In a small bowl, sift together matzo cake meal and potato starch. Add to yolk mixture alternately with apple juice, beginning and ending with matzo mixture and blending after each addition.
- Add lemon rind and vanilla. Beat until combined well.
- In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks.
- Stir ½ cup of the beaten egg whites into the apple juice mixture. Fold in remaining egg whites gently but thoroughly.
- Pour into pan; spread evenly. Arrange apple slices on top, overlapping them slightly.
- In a small bowl, stir together 1 T. sugar and cinnamon; sprinkle over apples.
- Bake about 50 to 55 minutes or until golden and cake tester comes out clean.
- Let cool in pan on a wire rack.