Passover Apple Cake

Claire Sauerhoff is the founder, owner and chief queen of all things sweet at The Exceptional Brownie.  While you can buy her tempting brownies, honey cakes, chocolates and other award-winning desserts on her website and at various markets around New York City, at Passover she encourages the home cook to also do some baking. 

She has shared with us a Passover brownie recipe and now this apple cake that tastes as good as it looks. 

Using an aluminum pan not only keeps the recipe kosher for Passover, it also provides a pan that is usually deeper than a conventional glass baking dish.  Whatever kind of baking dish, only fill to below the edge, leaving room for the layer of apples that will be placed on top and for the cake to rise.  If you have leftover batter you can bake in a separate little cake pan, perhaps to save for breakfast.

 

 

Ingredients

3/4 cup cake meal
3/4 cup potato starch
2 1/3 cups sugar
5 eggs, separated
1 cup orange juice
2 tablespoons grated orange rind
1/2 teaspoon salt
3 or 4 apples, peeled, cored and sliced thin (Granny Smiths are a good choice)
2 teaspoons cinnamon

1. Preheat the over to 325° F.
2. Sift matzo cake meal and potato starch together in a large mixing bowl.
3. Add 1 1/2 cups of the sugar. 
4. Make a well in the center and add the egg yolks, orange juice and rind.
5. Beat until smooth.
6. In a separate bowl, beat the egg whites with salt until stiff but not dry.  Gradually beat in 1/2 cup of sugar and continue beating until stiff.  Fold into the batter.
7. Turn into a greased 13 x 9 x 2 inch pan, filling to about 1/2-inch below the rim.  Do not over-fill.
8. Arrange the apple slices on top of the cake batter, slightly overlapping in five or six rows.
9. Mix the remaining 1/3 cup of sugar with the cinnamon and sprinkle on top of the cake.
10. Bake approximately 1 hour to 1 hour and 15 minutes or until a cake tester comes out clean.

Let cool completely before cutting.

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