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Passover "Charoset" Apple Cake - Pareve




Source of Recipe


Unknown


List of Ingredients




Passover "Charoset" Apple Cake - Pareve


8 firm apples -- peeled, cored and diced
5 tablespoons margarine
3/4 cup sugar -- divided
3 large egg yolks
4 large egg whites
1 Pinch salt
3/4 cup golden raisins
1 cup matzo meal
4 tablespoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons sliced almonds
3/4 cup Passover confectioner's sugar
3 teaspoons lemon juice

Recipe




Preheat oven to 350° F. Grease a 9-inch spring form pan and dust with cake meal.

On medium heat, melt 2 T margarine in a heavy 11-inch sauté pan. Cook apples, stirring often as they exude their juices. Evaporate most juices, don't scorch.

Spoon into a large bowl, coarsely mash apples. Add remaining
margarine and 1/2 cup sugar or to taste. Cool briefly.

Stir in egg yolks and raisins.

With mixer on low speed, beat egg whites until foamy, add salt, increase speed and beat until stiff but not dry. Fold whites into the apple mixture in two additions.

Combine matzo meal, 1/4 cup sugar and cinnamon. Sprinkle half cup of mixture into prepared pan. Spoon half the apple mixture into prepared pan, spread with all but 4T matzo meal mixture. Spread remaining apples, top with matzo meal mixture and sliced almonds.

Bake until golden and firm to the touch, about 45 to 50 minutes. Cool.

Combine confectioner's sugar, lemon juice to taste and 1-tsp. water. Drizzle on cooled cake.

Serves 10