Apple Matzo Cake Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl, whisk together the eggs and oil. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.
• Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. Bake until the tops spring back when pressed, about 15 to 18 minutes.
• Cool on a rack and remove from the tin when they are at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with vegetable shortening.
• Beat egg whites in a metal, glass, or ceramic bowl with an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Set aside.
• Place the egg yolks, oil, and orange juice into a mixing bowl; beat with an electric mixer until creamy and thick, about 5 minutes. Stir in 1 cup of sugar, mixing well, then lightly stir in the matzo cake meal and salt. Use a rubber spatula or wire whisk to fold about 1/3 of the beaten egg whites into the matzo meal mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated.
• Mix together 3/4 cup of sugar with cinnamon in a bowl. Spread half the batter into the prepared baking pan; distribute the apple quarters evenly over the batter. Sprinkle the apple pieces with about 1/2 cup of the sugar-cinnamon mixture, spread the remaining batter over the apples; sprinkle the remaining sugar-cinnamon mixture over the top of the cake.
• Bake in the preheated oven until the cake is golden brown, about 45 minutes. Cut into squares while still warm.

Steps:

• Cream the butter and egg together. Add the cocoa and sugar and mix well.
• Slightly wet the matzo's. Add a couple of tablespoons of the mixture on to one matzo. Repeat three more times and stack the matzo's in order to get four layers. Cut them into squares.
• Do the same with the last two matzo's (there won't be enough spread for 8 whole matzo's). After cutting the matzo's stack two squares at a time in order to get four layers. No refrigeration is required before serving, but it is better to refrigerate any leftovers if you want them later.

Steps:

• Preheat oven to 350 degrees with a rack set in the center. Lightly spray an 8-inch-square glass baking dish with cooking spray; set aside.
• Mix together walnuts, 3/4 cup sugar, cinnamon, nutmeg, mace, and ginger in a medium bowl; set aside.
• In the bowl of an electric mixer fitted with the whisk, beat eggs on medium speed until well combined. Beat in remaining 3/4 cup sugar, 2 tablespoons at a time, until mixture is thick and foamy. With the mixer running, slowly pour in oil. Scrape down the sides of the bowl as necessary. Stir in matzo cake meal.
• Pour half of the batter into prepared cake pan. Sprinkle over half of the walnut mixture, half of the apples, and raisins. Pour over remaining batter and top with remaining apples; sprinkle over remaining walnut mixture.
• Transfer cake to oven and bake until the sides of the cake pull away from the baking dish very slightly and topping begins to caramelize, about 1 hour and 15 minutes. Remove cake from oven and let stand for several hours until completely cool, before cutting. Keep cake covered tightly with plastic wrap for up to 2 days, as the flavor improves with age.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
• In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
• Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.

Steps:

• Preheat oven to 350°. Dust a greased 13x9-in. baking dish 1/4 cup matzo meal; set aside., In a large bowl, combine apples, 1/4 cup sugar and cinnamon; set aside. In another large bowl, beat eggs until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Beat in oil and water. Combine potato starch and remaining matzo meal; add to egg mixture and mix well., Pour half of batter into prepared pan. Top with apples and remaining batter. Bake until a toothpick inserted near the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, top with whipped cream.

Steps:

• Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
• In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
• Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
• In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.
• Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Oil springform pan and dust with matzo meal, knocking out excess.
• Pulse almonds in a food processor with 1/2 cup matzo meal, 1/4 teaspoon salt, and cardamom until finely ground. (Be careful not to pulse to a paste.)
• Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add 3/4 cup sugar, 1 tablespoon at a time, beating, and beat until mixture is very thick and pale, 2 to 3 minutes. Stir in nut mixture, then apples. Beat whites and remaining 1/4 teaspoon salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Scrape batter into pan and rap pan once on work surface to eliminate any large air bubbles.
• Bake cake until puffed, browned, and top springs back when touched, 40 to 45 minutes. Transfer to a rack and cool completely in pan (cake will sink slightly in center). Run a knife around edge of cake to loosen, then remove side of pan.
• Make powdered sugar:
• Grind sugar in coffee/spice grinder until powdered, then stir together with potato starch in a bowl. Sift some of sugar over cake before serving and reserve remainder for another use.

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch springform pan, and set aside.
• In bowl of an electric mixer fitted with a whisk attachment, combine remaining 8 ounces butter, 1 1/3 cups sugar and the salt. Mix until blended. Add eggs and whisk until smooth. Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed. Fold in a few of the apples, and spread batter evenly in pan.
• In large bowl, toss remaining apples with Calvados, ginger and cinnamon. Arrange apple slices in closely fitting concentric circles on top of dough; all the slices may not be needed. Sprinkle remaining 1 tablespoon sugar over apples.
• Bake until a toothpick inserted into center of cake dough comes out clean and apples are golden and tender, about an hour and 15 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C and grease a 9x13 inch glass baking dish.
• Combine eggs, oil and sugar in large bowl with electric mixer. Stir in matzo meal, potato starch and 1 teaspoon cinnamon.
• In a separate bowl, toss apples with brown sugar, 1 teaspoon cinnamon and nutmeg.
• Layer half of the dough into the prepared 9x13 inch dish. Pour the apples into the dish then pat remaining dough over the apples. Sprinkle with some brown sugar, if desired.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes.

Steps:

• Toss apples with lemon juice. Melt butter in a skillet over medium-high heat. Add apples, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; toss. Cook until softened, 2 to 3 minutes. Add wine. Cook until almost absorbed and apples are syrupy, about 3 minutes.
• Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Whisk together yolks and 1/4 cup granulated sugar with a mixer on medium-high speed until pale and thick, about 3 minutes. Transfer to a large bowl; fold in apples, pecans, matzo cake meal, and remaining 1/2 teaspoon cinnamon.
• Whisk whites, salt, and remaining 1/4 cup granulated sugar in a clean bowl of a mixer until stiff, glossy peaks form. Working in 3 batches, gently fold whites into batter. Pour into pan. Bake until top is brown and a toothpick comes out clean, about 35 minutes. Let cool.
• Run a knife or an offset spatula around edge of torte. Remove from pan. Garnish with confectioners' sugar.