3 tb Sugar 1 ts Cinnamon 6 tb Margarine into chunks 1 c Matzo meal
CHEESE CAKE:
1 lb Cream cheese 2 Eggs 1/2 c Sugar 1 ts Vanilla- or 1 tb Orange juice
TOPPING:
1 c Sour cream 2 tb Sugar 1/2 ts Vanilla Pie crust Combine all ingredients in processor bowl and process until well blended. Press into bottom and up sides of a greased 9" pie plate. Do not bake. Cheese cake Process cheese with eggs, sugar and vanilla for 30 sec. Spread cheese mixture over crust. Bake in 375 oven for 25-30 min. or until set. Cool. Topping Combine all ingredients and process. Spread over cake and return to oven for five min. Cool and chill.
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How to Make Passover Apple Cake | Passover Recipe | Allrecipes.com
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Watch how to make delicious Passover apple cake from scratch. It's easy, moist, and tender, and sure to be a hit at your Seder.
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Passover Apple Cake recipe ✨????
Passover Apple Cake ????✨
I couldn’t stop snacking on this one… and I hope you love it as much I do! ????
Passover desserts can be a bit… dry… ????♀️ (IKYKY!) so I thought adding grated apples would give the cake a more tender, moist crumb. And it worked! ????
Everything is nicely balanced, with a drizzle of honey lending a little extra sweetness ????
Ingredients: 3 large apples (Honeycrisp or Pink Lady) 2/3 cup granulated sugar 3 large eggs, at room temp. 2/3 cup matzo cake meal (If you can’t find cake meal, grind matzo meal into a fine flour) ¾ tsp. ground cinnamon ½ tsp. ground ginger ½ tsp. Kosher salt 2 tsp. vanilla extract 1/3 cup vegetable oil Zest of ½ lemon (optional but encouraged) 1 cup walnut pieces, toasted Honey, for drizzling
Method: - Preheat oven to 350°F. Line the bottom of a 9” springform or standard cake pan with parchment paper. - Core and slice 1 apple into thin slices (with a mandolin or knife). - Sprinkle 1 Tbsp. of the sugar evenly into the cake pan, and top with fanned out apples (when laying onto the parchment, remember the apple pattern will be reversed when flipped) - Whip eggs until lightened in color and doubled in size, 4-5 minutes. Add remaining sugar and continue to whip until thick and pale yellow, 5-6 additional minutes. While whipping, core and grate remaining apples (you can peel them first if you prefer). - Add cake meal, cinnamon, ginger, salt, vanilla, oil, zest, shredded apples and ¾ cup walnuts into egg mixture. Gently fold until combined. - Pour batter over fanned apples; spread evenly. - Bake for 50-55 minutes until golden brown and a toothpick inserted comes out clean with a few moist crumbs. - Transfer pan to a cooling rack and leave at room temp. until cool enough to handle. Run a small knife around edges to loosen. Remove sides of cake pan if using a springform and flip onto a serving platter. Remove parchment and top with remaining walnuts; drizzle with honey and serve.
If you aren’t worried about the cake being parve, serve warm with a dollop of whipped crème fraiche or ice cream. ????