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Passover ‘big Apple’ Torte

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.

Ready In:
1hr 35mins
Serves:
Units:

ingredients

directions

  • 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.
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@coconutty
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@coconutty
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"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."
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  1. coconutty
    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.
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