Perfect for Passover or any time of year, this delightfully delicious cake uses beaten eggs and ground matzo for a base, then layers of Honeycrisp apples, toasted hazelnuts, and spices. Swap out gluten free matzo if desired.
Serves: 6-8
Difficulty: easy
Prep time: 20 min
Cook time: 1 hour 15 min
Allergens: wheat, eggs
Diet: vegetarian (can be GF with GF matzo)
Ingredients
Spiced Hazelnuts
- ½ c hazelnuts, rough chopped
- 3/4 c sugar
- 1 T cinnamon
- Pinch each fresh grated nutmeg and ground ginger
Apple Cake
- ¾ c ground matzo
- 3 eggs
- ½ c sugar
- 1/3 c vegetable oil
- 3-4 medium apples (we use Honeycrisp)
- 1/3 c raisins
Steps
- Preheat oven to 350F. Spray or lightly oil an 8″ round cake pan and line bottom with parchment paper—cut to fit. Spray paper on both sides to prevent cake/sugars from sticking to pan.
- Combine hazelnuts, sugar, cinnamon and spices and reserve in large mixing bowl
- Peel apples and core. Slice ¼” thick. Toss apples with hazelnut mixture and reserve.
- Grind matzo crackers in processor to a fine texture. Set aside.
- Beat eggs until very light and fluffy, 5 min. slowly beat in sugar. Drizzle in oil and fold matzo into mixture.
- Pour about half of batter into prepared pan. Place 2-3 layers of spiced apple slices over batter. Top with raisins. Add remaining batter, finish layering apple slices over cake, and sprinkle hazelnut mixture over top.
- Bake for 1 hour and 15 minutes until apples are soft throughout. Let cool in pan to room temp before removing (turn upside down on plate, then invert onto serving platter). Store covered until ready to cut and serve. Can be made 2-3 days in advance and chilled; allow to warm to room temp before serving.
