Becka's Passover Apple Cake
My mother's friend Becka makes this amazing cake. It's so light and fluffy, it's hard to believe there's no flour in it. Prep: 30 minutes; Bake: 50 minutes.
Yield: Makes 12 servings
- 4 large Rome apples, peeled and sliced
- 2 teaspoons cinnamon
- 2 cups plus 4 tablespoons sugar, divided
- 6 large eggs
- 1 cup vegetable oil
- 2 cups matzo cake meal, plus more for dusting
- 1 tablespoon potato starch
- 1. Preheat oven to 350°. Grease a 13- x 9-inch baking dish, and dust with matzo cake meal. Toss apple with cinnamon and 4 tablespoons sugar in a medium bowl. Set aside.
- 2. Beat eggs in a large bowl at medium-high speed with an electric mixer. Add remaining 2 cups sugar, and beat 10 minutes or until pale and very thick. Stir in oil and 1/4 cup water. Add 2 cups matzo cake meal and potato starch gradually, and beat to combine.
- 3. Pour half of batter into prepared dish. Top evenly with apple mixture, and add remaining batter, spreading gently and smoothing top. Bake at 350° for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Let cool in dish on wire rack. Serve warm or at room temperature.
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