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Moist Passover Apple Cake
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Passover apple cake: tender, moist dessert with matzo cake meal, orange juice, and Granny Smith apples.
Ingredients:
  • 2 tablespoons vegetable shortening, room temperature
  • 3 eggs, separated
  • 0.5 cup vegetable oil
  • 0.25 cup orange juice
  • 1 cup white sugar
  • 1 cup matzo cake meal
  • 0.5 teaspoon ground cinnamon
  • 4 Granny Smith apples - peeled, cored, and quartered
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease an 8-inch square baking dish with vegetable shortening.
  • Using an electric mixer, beat egg whites in a metal, glass, or ceramic bowl until stiff peaks form. Peaks should be sharp and hold their shape when the beater is lifted. Set aside.
  • In a large bowl, combine egg yolks, oil, and orange juice, and beat with an electric mixer until creamy and thick, approximately 5 minutes. Mix in 1 cup sugar until well combined. Gradually fold in matzo cake meal and salt until incorporated. Next, gently fold in 1/3 of the beaten egg whites using a rubber spatula or wire whisk. Carefully fold in the remaining egg whites until just incorporated.
  • Combine 3/4 cup of sugar and cinnamon in a small bowl until fully mixed. Layer half of the batter in the baking dish, then evenly place the apples on top. Sprinkle about 2/3 of the sugar-cinnamon mix over the apples. Add the remaining batter, then top with the rest of the sugar-cinnamon mixture before baking.
  • Bake until the cake is a beautiful golden brown, approximately 45 minutes. Slice into squares while it's still warm.

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