Passover Coffee Cake With Central European Charoset
By á-170456
Ingredients
- CENTRAL EUROPEAN CHAROSET:
- 3/4 cup safflower or peanut oil plus
- 2 tablespoons safflower or peanut oil
- 1/3 cup ground walnuts
- 5 eggs
- 1 1/4 cups sugar plus
- 2 tablespoons sugar
- 1 1/4 cups matzo cake meal (not matzo meal)
- 1 teaspoon coarse salt
- Juice of 2 lemons - (4 to 5 tbspns)
- Grated zest of 2 lemons
- 1/2 teaspoon cinnamon
- 2 Red Delicious apples peeled, cored, and coarsely chopped
- 1 cup coarsely-chopped walnuts
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1/4 cup sweet Passover wine
Details
Servings 12
Preparation
Step 1
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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