Passover Apple Pecan Cake
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Method

1. Toss apples with lemon juice. Melt butter in a small saucepan over medium-high heat. Add apples, 25g granulated sugar, and 1 teaspoon cinnamon; toss. Cook until softened, 2 to 3 minutes. Add wine. Cook until almost absorbed and apples are syrupy, about 3 minutes.
2. Preheat oven to 180 F/ 350 C/ Gas mark 4.
3. Line a 22cm/ 9-inch loose based baking tin with cooking spray and baking parchment paper.
4. Whisk together yolks and 50g caster sugar until pale and thick, about 3 minutes.
5. Transfer to a large bowl; fold in apples, pecans, matzo cake meal, and 1 teaspoon cinnamon.
6. Whisk whites, salt, and remaining 50g caster sugar in a clean bowl until stiff, glossy peaks form.
7. Working in 3 batches, gently fold whites into cake mixture and transfer to prepared tin.
8. Bake until top is brown and a skewer comes out clean, about 35 minutes. Let cool.
9. Run a knife around edge of cake and remove tin.

Garnish with icing sugar.
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cook: Dessert

Passover Apple Pecan Cake

This cake is ideal as a dessert or serve for family tea / matzah ramble picnic. The apples are cooked in red wine and then studded into this fudge like texture cake.

[u]Preparation Time[u]: 20 minutes
Cooking Time: 35 minutes
Serves: 8 people

Ingredients:

2 sweet red apples eg Braeburn - peeled, cored, and sliced ½ cm thick
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter or non-dairy margarine
25g granulated sugar
1 teaspoon ground cinnamon
2 tablespoons sweet kosher wine
~
Vegetable oil cooking spray, for cake tin
6 large eggs - separated
100g caster sugar (divide in half)
150g toasted pecans, finely ground
50g matzo cake meal (or finely ground matzo meal)
1 teaspoon cinnamon
1/2 teaspoon salt

Garnish: Icing sugar
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