I started with a recipe from The Kosher Gourmet Cookbook by Mildred Miller and Bascha Snyder and found a few ways to add fiber (typically lacking in Passover foods). Here are my changes:
- Used 7 apples instead of 6.
- Left the peel on the apples.
- Used whole wheat matzo meal. (This was not planned. When I got to this step of the recipe, I suddenly realized I only had whole wheat matzo meal, so I reduced the amount from 9 tablespoons (= ½ cup + 1 tablespoon) to 8 tablespoons (= ½ cup).) Even with the whole wheat matzo meal, the cake is light and airy. I'm now thinking I should have left the measurement at 9 tablespoons and have changed the recipe below accordingly.
Note: Do not cover this cake! After it cooled, I covered it and when I came back it was soggy. I uncovered it. It sat overnight uncovered and now has the texture of macaroons. I guess I should be glad I found a Passover cake recipe that's not dry . . . and a heart-healthy way to approximate macaroons!
- 7 apples grated (do not peel the apples)
- ½ cup sugar
- 1 tablespoon lemon juice
- 1½ teaspoon cinnamon
- 9 eggs, separated (I used large eggs)
- ½ cup sugar
- 1/2 cup + 1 tablespoon whole wheat matzo or regular matzo meal
- 1/2 cup + 1 tablespoon potato starch
- juice and grated rind of 1 lemon (I suggest a small lemon or half of a large one)
- Preheat oven.
- Grate apples in food processor. Remove any large pieces of apple peel.
- Combine apple mixture ingredients and set aside.
- Beat egg whites until stiff and set aside.
- In another bowl, beat yolks and ½ cup sugar until thick and light.
- Stir in the matzo meal and potato starch.
- Add one-third of the egg whites to the batter to lighten it. Fold in the remaining egg whites.
- Pour half the batter into an ungreased 9x13 baking pan.
- Bake at 325° for 25 minutes.
- Remove from oven. Spread with apple mixture. Spread remaining batter over apples.
- The original recipe said to bake it another 20-25 minutes, until brown. I found I had to bake it nearly 35-40 minutes to get the top to turn a light brown. Perhaps that's because I reduced the amount of matzo meal and my lemon was so large. I have posted this recipe to show the amounts I would try next time and suspect that will bring the baking time closer to 20-25 minutes.