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PASSOVER APPLE CRUMBLE CAKE

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DELICIOUS

Description

A lot of you asked for Passover desserts and it can be so hard coming up with recipes when you cannot use dairy, flour or rising agents. But this apple crumble cake is so delish.

The almond meal adds an extra nutty flavor to an already brilliant combination of tart apples, crunchy walnuts and chewy raisins.

The best part is that this cake gets better if left for a day, so it’s the perfect do-ahead dish.

Wishing you a wonderful Passover.

xxx Chef MM

PASSOVER APPLE CRUMBLE CAKE

US (Imperial)

Print Ingredients

1 cup chopped walnuts

1½ cups sugar (divided in 2)

¾ tsp cinnamon

¾ tsp nutmeg

¾ tsp ginger

¾ tsp allspice

3 large eggs – room temperature

1⁄3 cup vegetable oil

¾ cup almond meal/matzo cake meal

5 apples - peeled and cored and cut into

¼ inch thick slices

1⁄3 cup raisins

Non-stick cooking spray

InstructionsPreheat oven to 350°F

Mix together walnuts, ¾ cup sugar, cinnamon, nutmeg, ginger and allspice in a medium bowl and set aside.

Beat the eggs on medium speed, in a stand mixer with the whisk attachment, until light and frothy. Slowly add the sugar a tablespoon at a time, until the mixture is thick and foamy. Slowly pour in the oil, with the mixer running. Scrape down the sides of the bowl as necessary. Add the almond meal/matzo cake meal and mix to combine.

Spay an 8-inch square baking dish with non-stick spray. Pour half of the batter into the baking dish. Sprinkle over half of the apples and top with the raisins and nut mixture. Pour over remaining batter and top with remaining apples, raisins and nut mixture.

Bake the cake on the middle rack of the oven until the sides of the cake pull away from the baking dish slightly and topping begins to caramelize (about 75 minutes). Remove cake from oven and let it stand for several hours until completely cool, before cutting.

CHEF’S TIP
Make 2 days ahead because it improves with time.

SERVES 8-10

EU (Metric)

Print Ingredients

1 cup chopped walnuts

1½ cups sugar (divided in 2)

¾ tsp cinnamon

¾ tsp nutmeg

¾ tsp ginger

¾ tsp allspice

3 large eggs – room temperature

1⁄3 cup vegetable oil

¾ cup almond meal/matzo cake meal

5 apples - peeled and cored and cut into

¼ inch thick slices

1⁄3 cup raisins

Non-stick cooking spray

InstructionsPreheat oven to 175°C

Mix together walnuts, ¾ cup sugar, cinnamon, nutmeg, ginger and allspice in a medium bowl and set aside.

Beat the eggs on medium speed, in a stand mixer with the whisk attachment, until light and frothy. Slowly add the sugar a tablespoon at a time, until the mixture is thick and foamy. Slowly pour in the oil, with the mixer running. Scrape down the sides of the bowl as necessary. Add the almond meal/matzo cake meal and mix to combine.

Spay an 20 cm square baking dish with non-stick spray. Pour half of the batter into the baking dish. Sprinkle over half of the apples and top with the raisins and nut mixture. Pour over remaining batter and top with remaining apples, raisins and nut mixture.

Bake the cake on the middle rack of the oven until the sides of the cake pull away from the baking dish slightly and topping begins to caramelize (about 75 minutes). Remove cake from oven and let it stand for several hours until completely cool, before cutting.

CHEF’S TIP
Make 2 days ahead because it improves with time.

SERVES 8-10

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