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Passover Coffee Cake With Central European Charoset

  • 12 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Passover Coffee Cake With Central European Charoset

Ingredients

¾ cup safflower or peanut oil plus
2 tablespoons safflower or peanut oil
cup ground walnuts
5 eggs
cups sugar plus
2 tablespoons sugar
cups matzo cake meal (not matzo meal)
1 teaspoon coarse salt
Juice of 2 lemons - (4 to 5 tbspns)
Grated zest of 2 lemons
½ teaspoon cinnamon
CENTRAL EUROPEAN CHAROSET:
2 Red Delicious apples peeled, cored, and coarsely chopped
1 cup coarsely-chopped walnuts
2 tablespoons honey
1 teaspoon cinnamon
¼ cup sweet Passover wine

Directions

For the Central European Charoset: Combine apples, walnuts, honey and cinnamon in bowl and mix well. Add wine and mix well. Cover with plastic wrap and chill 1 hour. Lightly grease 8-inch-square baking pan with 2 tablespoons oil. Sprinkle with ground walnuts and set aside. Mix egg yolks and 1 1/4 cups sugar on high speed until light and fluffy. Add matzo cake meal and salt alternately with 3/4 cup oil, lemon juice and zest, and mix well. Beat egg whites until stiff but not dry. Using rubber spatula, fold 1/4 beaten egg whites into egg yolk mixture until well blended. Fold in remaining beaten egg whites. Pour half batter into baking pan. Sprinkle 1 cup Charoset over batter. Combine 2 tablespoons sugar and cinnamon and sprinkle half over top. Drop large dollops of batter over Charoset and spread evenly. Sprinkle with 1 cup Charoset and remaining cinnamon-sugar. Batter will fill pan completely. Bake at 350 degrees until toothpick inserted into center comes out clean and cake is golden brown, 1 hour. This recipe yields 12 servings. Each serving: 292 calories; 225 mg sodium; 89 mg cholesterol; 10 grams fat; 46 grams carbohydrates; 6 grams protein; 1.14 grams fiber.

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