Title: Cinnamon-Apple-Apricot Cake for Passover
Categories: Passover Cake
Yield: 8 Portions
| CINNAMON-APPLE-APRICOT |
| CAKE FOR PASSOVER |
| APPLE LAYER |
| 5 | lg | Apples ; sliced thin |
| 1/4 | c | Sugar |
| 1 | ts | Cinnamon |
| 6 | | Dried Apricot halves ; ;coarsely minced |
| CAKE |
| 3 | | Eggs ;separated |
| 3/4 | c | Sugar |
| 2 | ts | Vanilla |
| 2 | ts | Lemon zest ;grated fine |
| 3/4 | c | Matzoh Cake Meal |
| 1/3 | c | Oil |
| | pn | Salt |
| TOPPING |
| 1/3 | c | Walnuts ;finely chopped |
| 1/2 | | Sugar |
| 2 | ts | Cinnamon |
1. Toss apples with sugar and cinnamon. Set apples and apricots aside. 2.
Om bowl, combine egg yolks, sugar, vanilla, lemon zest, matzoh meal and
oil. Blend until smooth. In a separate bowl, whip the egg whites with pinch
of salt until stiff and glossy. Loosen batter with generous dollop of egg
whites, then fold remaining egg whites into batter. 3. Spoon half of
abatter into greased 9 inch springform pan. Arrange apples on top. Dot with
minced apricot and cover with remaining batter. Batter will be thick and
sticky; don't worry about spreading it evenly. 4. Combine topping
ingredients and sprinkle over cake batter. Bake 50 to 55 minutes at 350
degrees. Makes 8 to 10 portions.