Title: Passover Apple Cake
Categories: Cake Fruit Jewish
Yield: 12 Servings
| 9 | | Egg yolks |
| 2 | tb | Finely shredded lemon peel |
| 3 | tb | Lemon juice |
| 2 | c | Granulated sugar |
| 1/2 | c | Matzo cake meal |
| 1/3 | c | Potato starch |
| 9 | | Egg whites; stiffly beaten |
| 4 | md | Cooking apples, cored, peeled and sliced |
| 2 | tb | Water |
| 1/2 | c | Chopped walnuts |
| 1 | tb | Lemon juice |
| 1 | ts | Ground cinnamon |
| | | Sifted powdered sugar |
Recipe by: BH&G Baking Ideas - Spring 1983 In large mixer bowl, beat egg
yolks, lemon peel, and the 3 Tbs lemon juice till thick and lemon-colored.
Gradually add 1 cup of the granulated sugar, beating until smooth. Sift 1/2
cup of the granulated sugar, the matzo cake meal, and potato starch
together; blend into yolk mixture. Fold in the egg whites. Spread half the
batter in ungreased 13 x 9 x 2-inch baking pan. Bake in 325 F oven for 30
to 35 minutes, or until light brown. Meanwhile, cook apples, covered, in
the water over low heat till barely tender, 8 to 10 minutes. Drain. Stir in
remaining 1/2 cup granulated sugar, the walnuts, remaining lemon juice, and
cinnamon. Arrange apple mixture over baked cake. Cover with remaining cake
batter. Return to oven and bake 50 to 60 minutes more; cool. SPrinkle top
of cake with powdered sugar. Makes 12 to 15 servings.