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The glaze on this cake was inspired by one of my grandmother’s popular Pesach goodies, her famous nunt (walnut candy, pronounced “noont”). Paired with apple filling, this delicious cake became an outstanding winner!
7 eggs, separated
1 and 1/4 cups sugar, divided
1/4 cup oil
3/4 cup Gefen Potato Starch
1 tablespoon vanilla sugar
3 tablespoons Heaven & Earth Lemon Juice
2 large green apples, peeled, cored, and diced
3 tablespoons sugar
1 cup water, divided
1/2 tablespoon Gefen Potato Starch
1 tablespoon sugar
1 cup Gefen Honey
1 cup finely chopped walnuts
juice of 1/2 a lemon (or about 1 and 1/2 tablespoons Heaven & Earth Lemon Juice)
Preheat oven to 350 degrees Farenheit (180 degrees Celsius).
In a large mixing bowl, beat egg whites until frothy; add 3/4 cup sugar and beat on high speed until stiff and glossy peaks form.
In a separate bowl, beat yolks and remaining sugar until mixture turns a pale yellow. Add remaining ingredients and mix until fully combined. Fold in beaten egg whites and divide evenly between two nine-inch (20-centimeter) greased baking pans. Bake for 45 minutes to an hour or until inserted toothpick comes out dry. Allow to cool.
In a small saucepan, combine apples, sugar, and half a cup of water. Heat until boiling; reduce heat and cook until apples soften, stirring occasionally. Combine remaining water with potato starch and add to pot. Stir to combine and cook until mixture thickens. If the mixtures gets too thick, add two to three tablespoons water and mix to combine. Remove from heat and set aside to cool.
Spread cooled apple filling over the top of one cake and invert the second cake on top.
Heat sugar until it begins to melt. Add honey and cook three to four minutes, stirring constantly. Add walnuts and lemon juice and continue to cook for 10–15 minutes, or until syrup begins to thicken. Immediately pour glaze over cake.
Photography: Moishe Wulliger Styling: Renee Muller
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