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Fruit and Nut Matzo Pudding Cake




Source of Recipe


Internet


List of Ingredients




1/4 cup chopped figs
1/4 cup raisins
1/4 cup red wine
4 matzos
2 level tablespoons matzo cake meal
3/4 cup margarine or butter, melted
3 eggs, beaten
3/4 cup sugar
1/4 cup chopped walnuts
1 teaspoon cinnamon
1 rounded tablespoon favorite marmalade
1 teaspoon vanilla extract
1 Granny Smith or other cooking apple
Juice of half a lemon
1 teaspoon granulated sugar

Place the figs, raisins and wine in a shallow, flat-bottomed glass dish. Mix ingredients together with a spoon, and set aside.

Preheat oven to 325 F. Line an 8-inch springform pan with parchment paper. Wet the parchment paper to make it adhere to the pan, and set aside.

Place the matzos in another shallow-bottomed dish. Break up the matzos to get them to fit inside the dish, and add water to cover. Let the matzos soak for 5 minutes. Drain the water from the dish. Gently squeeze the matzos. Return to the dish and mash with a fork. Add the matzo cake meal and half the melted margarine or butter, and stir to incorporate.

Add the beaten eggs and mix them into the matzo batter. Mix in the sugar, pecans, cinnamon, marmalade and vanilla extract. Set aside.

Drain the figs and raisins and mix them into the batter. (You may reserve the wine drained off the fruit for another matzo pudding to be prepared in the coming week.)

Peel and coarsely grate the apple. In a small bowl, combine the grated apple with the lemon juice. Add the apple mixture to the matzo batter.

Pour the batter into the prepared springform pan. Smooth out the top of the batter with the back of a spoon. Drizzle the remaining melted margarine or butter over the top of the pudding. Sprinkle the 1 teaspoon of sugar over the top of the pudding.

Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

Let pudding cool enough to handle. Release the pudding from springform pan onto a serving plate. Peel off the parchment paper from the sides. As you cut the pudding, remember to separate the parchment paper from the bottom of each slice.

Serve warm or chilled, topping each slice with whipped cream, following a vegetarian or fish meal.


Recipe