Add new photo
image preview
Add To Cookbooks

    Passover Coffee Cake With Central European Charoset

    Passover Coffee Cake With Central European Charoset
    • Prep Time


    • Cook Time


    • Servings



    • Unlock Grocery List!
    • ¾

      cup safflower or peanut oil plus

    • 2

      tablespoons safflower or peanut oil

    • cup ground walnuts

    • 5


    • 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


    • 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


    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.


    More recipes by Jane J.