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  • Passover Coffee Cake With Central European Charoset

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    Passover Coffee Cake With Central European Charoset
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3/4 c. safflower or possibly peanut oil plus
    • 2 Tbsp. safflower or possibly peanut oil
    • 1/3 c. grnd walnuts
    • 5 x Large eggs
    • 1 1/4 c. sugar plus
    • 2 Tbsp. sugar
    • 1 1/4 c. matzo cake meal (not matzo meal)
    • 1 tsp coarse salt
    •     Juice of 2 lemons - (4 to 5 tbspns)
    •     Grated zest of 2 lemons
    • 1/2 tsp cinnamon
    • 2 x Red Delicious apples peeled, cored,
    •     and coarsely minced
    • 1 c. coarsely-minced walnuts
    • 2 Tbsp. honey
    • 1 tsp cinnamon
    • 1/4 c. sweet Passover wine

    Directions

    1. For the Central European Charoset: Combine apples, walnuts, honey and cinnamon in bowl and mix well. Add in wine and mix well. Cover with plastic wrap and refrigerate1 hour.
    2. Lightly grease 8-inch-square baking pan with 2 Tbsp. oil. Sprinkle with grnd walnuts and set aside.
    3. Mix egg yolks and 1 1/4 c. sugar on high speed till light and fluffy. Add in matzo cake meal and salt alternately with 3/4 c. oil, lemon juice and zest, and mix well.
    4. Beat egg whites till stiff but not dry. Using rubber spatula, fold 1/4 beaten egg whites into egg yolk mix till well blended. Mix in remaining beaten egg whites.
    5. Pour half batter into baking pan. Sprinkle 1 c. Charoset over batter. Combine 2 Tbsp. sugar and cinnamon and sprinkle half over top. Drop large dollops of batter over Charoset and spread proportionately. Sprinkle with 1 c. Charoset and remaining cinnamon-sugar. Batter will fill pan completely.
    6. Bake at 350 degrees till toothpick inserted into center comes out clean and cake is golden, 1 hour.
    7. This recipe yields 12 servings.
    8. NOTES :

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