Notes: Matzoh cake meal is available in supermarkets during the Passover season. If you're not making this dessert for Passover, 3/4 cup all-purpose flour can be substituted for matzoh cake meal, and an equal amount of cornstarch for potato starch. You can make the dessert up to 4 hours ahead; let stand at room temperature, then reheat in a 325° oven for 15 minutes before serving.

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Credit: James Carrier

Recipe Summary test

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In the bowl of a food processor or a standing mixer, whirl or beat almond paste and 1 cup sugar until well blended. Whirl or beat in egg whites, matzoh cake meal, and salt until well incorporated (mixture will resemble very wet cookie dough).

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  • In a large bowl, mix apples, strawberries, lemon juice, potato starch, and remaining 1 tablespoon sugar. Spread fruit mixture level in a shallow 2 1/2- to 3-quart baking dish. Pat al-mond paste mixture evenly over fruit.

  • Bake in a 350° oven until topping is browned and fruit bubbles, 40 to 45 minutes. Let stand at least 10 minutes.

Nutrition Facts

358 calories; calories from fat 19%; protein 5.3g; fat 7.4g; saturated fat 0.7g; carbohydrates 72g; fiber 4.4g; sodium 89mg.
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