Baking this apple cake for Passover is a lovely tradition to share with your family. Layers of apples are baked with matzo meal and finished with a crunchy nutty and spice topping.
Apple cake for Passover
Apple cake for Passover may be specific for the time of year but really this is a good recipe for many occasions.
I wrote last week about baking some goodies for my friend to enjoy for her family’s Passover feast when I made coconut macaroons. This apple cake for Passover is my next attempt to add more baked goods to the festivities. This easy apple cake could start your day for breakfast, be served as an afternoon snack or even show up on a dessert table at Passover or any time of year.
The cake recipe:
The recipe was found here and is Arthur Schwartz’s recipe for Passover Pareve Apple Cake. Baking with matzo cake meal was new to me and I wasn’t sure if I had gotten this recipe right at first– until I shared it with my friend who gobbled it up and kindly erased my concerns. The cake has two generous layers of apples and raisins which are right at home in the matzo cake meal batter. The topping of spices, walnuts and sugar is the perfect crunchy element to pair with the soft cake and baked apples. Top it with a few more walnuts before serving for presentation.Print
Make this flavorful apple cake for Passover or swap out matzo flour for all purpose flour for other occasions throughout the year.
1/2 cup coarsely chopped walnuts or pecans
3/4 cup sugar
1 tablespoon ground cinnamon or a combination of ground cinnamon, nutmeg, mace, and ginger
3/4 cup sugar
1/3 cup vegetable oil
3/4 cup matzo cake meal
5 medium apples, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups), preferably Golden Delicious, Crispin (Mutzu), or other apples that keep their shape when cooked. I like to use Honeycrisp
1/3 cup raisins (optional)
Preheat the oven to 350 degrees F. Spray an 8 inch square glass pan with oil.
First, make the topping. Mix the walnuts, sugar and cinnamon in a bowl.
Next, work on the cake. Beat the eggs until light and fluffy. Slowly add the sugar (do not dump in all at once). Add the oil and then the matzo flour.
Now start to layer the cake. Pour about half to two thirds of the batter in the pan. Scatter some of the topping over the batter. Gently lay half of the apples over top. If you are including raisins, add all of them now. Cover with the batter you have left. Layer the remaining apples over the batter then add the extra topping on top.
Bake for 1 hour and 15 minutes. Let the cake cool completely in the pan. I would leave the cake in the pan until you are ready to serve it.
Please find the original recipe and instructions here from Arthur Schwartz
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Bake this apple cake year round
This is one I’d like to try again with all purpose flour to see the difference in taste and texture. I hope you can enjoy Mr. Schwartz’s recipe this Passover with your family. Do you bake apple cake for Passover or what baking traditions do you share with your family for Passover?
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