Delicious Passover Apple Cake

"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!"
 
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Ready In:
1hr 5mins
Ingredients:
11
Serves:
18

ingredients

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directions

  • 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).

Questions & Replies

  1. Instead of a 9x13 pan, can I make this in an ungreased springform pan that measures 9 1/2 inches across top and 8 1/2 inches across bottom? Do I beed to change the baking time
     
  2. what oil do you recommend.
     
  3. Can you make this cake ahead and freeze it?
     
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Reviews

  1. Didn't change a thing, added all optional ingredients and every one raved about how delicious it was.
     
  2. 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.
     
  3. 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.
     
  4. Straight forward, easy and delicious recipe. I made it in a slightly larger pan but it still came out extremely well. Does not taste like a pesach cake. Thanks for posting
     
  5. This easy recipe made a fabulous Passover dessert. I am not much of a baker, but this cake turned out perfectly and got compliments from everyone at our seder. I used a 9 inch round glass dish. The 9x13 pan sems to spread the batter a bit too thin. We will definitely make this one again.
     
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Tweaks

  1. This is truly an outstanding apple cake and I agree - way too good to be a Pesach recipe! The recipe instructions are very clear and easy to follow. I used the quantities specified in Australia without doing the metric conversion and it turned out absolutely perfect. Make sure you use the full quantity of apples - it makes the cake moist and generously plump. Next time, I might use the peel of only 1 lemon (but juice of 2) but that's just for my personal taste. Using raisins instead of sultanas also adds to the generous substance of this very yummy cake! Thanks Sarah Chana, I think I'll be making this every year!
     

RECIPE SUBMITTED BY

<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher &amp; Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher &amp; Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them.</p> <p>Saralaya</p>
 
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