Cinnamon-Apple-Apricot Cake for Passover
Submitted by slomba
Flour-free Passover cake layered with cinnamon apples and dried apricots, topped with walnuts and cinnamon sugar. Light, fruity, and made with matzoh meal.
YIELD
8 portionsPREP
20 minCOOK
55 minREADY
1 hrsA Passover dessert that earns its place at the table all year round.
This flourless cake uses matzoh meal as its base, with whipped egg whites folded in for a light, airy crumb. A layer of cinnamon-sugar apples and minced dried apricots hides in the middle, adding fruit-forward sweetness and a soft, jammy texture.
The walnut-cinnamon topping bakes into a crumbly, fragrant crust.
Lemon zest and vanilla in the batter keep things bright, balancing the warm spice perfectly.
Kitchen Tips
- Whip the egg whites until stiff and glossy before folding. They’re doing all the heavy lifting since there’s no flour or leavening here.
- The batter is thick and sticky by design. Don’t fuss over spreading it perfectly; it evens out in the oven.
- Slice the apples thin so they soften completely during baking. Thick slices stay too firm in the center.
- This cake is also naturally dairy-free, making it a great option for kosher meals that include meat.
Ingredients
Directions
Toss apples with sugar and cinnamon. Set apples and apricots aside.
In bowl, combine egg yolks, sugar, vanilla, lemon zest, matzoh meal and oil. Blend until smooth. In a separate bowl, whip the egg whites with pinch of salt until stiff and glossy. Loosen batter with generous dollop of egg whites, then fold remaining egg whites into batter.
Spoon half of batter into greased 9 inch springform pan. Arrange apples on top. Dot with minced apricot and cover with remaining batter. Batter will be thick and sticky; don’t worry about spreading it evenly.
Combine topping ingredients and sprinkle over cake batter. Bake 50 to 55 minutes at 350℉ (180℃).
Comments
