YINZ/YIDZ

Cinnamon-Apple-Apricot Cake for Passover

This week and next week recipes will be directed toward the seder, but in our Passover edition, March 25, we’ll be publishing some ideas for keeping everyone fed during the week.

Apple Layer

5 large apples, sliced thin
1/4 cup sugar
1 teaspoon cinnamon
6 dried apricot halves, coarsely minced

Cake

3 eggs, separated
3/4 cup sugar
2 teaspoons vanilla

2 teaspoons lemon zest, grated fine
3/4 cup matzo cake meal
1/3 cup oil
pinch of salt

Topping

1/3 cup walnuts, finely chopped
1/2 cup sugar
2 teaspoons cinnamon

Toss apples with sugar and cinnamon. Set aside.
In bowl, combine egg yolks, sugar, vanilla, lemon zest, matzoh meal and oil. Blend until smooth. In a separate bowl, whip the egg whites with a pinch of salt until stiff and glossy. Loosen batter with generous dollop of egg whites; fold remaining egg whites into batter.
Spoon half the batter into a 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.
Combine topping ingredients and sprinkle over cake batter. Bake 50 to 55 minutes at 350 degrees. Makes 8 to 10 portions.