Apple Cake with Cinnamon Topping

Brynie Greisman Brynie Greisman
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When I created this recipe, my criteria were to use just a few eggs, not separate eggs, not make it overly sweet, and most crucially, the texture should be good. I’ve tried many Pesach apple cakes over the years, and I’ve often been left with what I call a glorified very sweet, settled, scrambled egg! I knew
this cake exceeded my expectations when I served it to a guest who told me it tastes mezonos-like and proceeded to ask me for a piece for his wife at home!

1h 16
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Egg

Directions

Prepare the Apple Cake

  1. Drain applesauce in a strainer lined with two to three pieces of paper towel for 10 minutes.

  2. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine-inch (23-centimeter) square pan with Gefen Parchment Paper.

  3. Add the eggs, sugars, drained

    applesauce, and oil to the bowl of a mixer and beat on high speed for five minutes, until light and lemony. Lower speed, add baking

    powder, baking soda, salt, and cinnamon and mix until just combined. Add potato starch by sifting it with a small sifter over

    the mixing bowl. Turn off mixer.

  4. Peel the peeled apple over the mixer

    to get long, thin apple ribbons. Mix until just incorporated. Pour into prepared pan, gently smoothing out the top.

Prepare the Cinnamon Topping

  1. Mix the topping ingredients in a small bowl. Carefully sprinkle over entire surface of batter. Slide the pan into the oven and bake for 25 minutes. Cover loosely with

    parchment paper and continue baking for five more minutes.

  2. Remove pan from oven and cool before slicing. Dust with confectioners’ sugar. Serve with vanilla ice cream flecked with

    cinnamon, if desired. This dessert freezes well.

Credits

Tips:
Sifting potato starch over the batter is the key
to success in Pesach cakes. That, and not overmixing the batter. Following instructions carefully will help achieve optimum results.

Notes:
The cinnamon topping sinks slightly, permeating the cake throughout and adding really good flavor.

Best consumed within one to two days, covered tightly to prevent drying. Store in an airtight container for up to five days; the applesauce and fresh apple keep it moist. Freezes well for up to two months. Thaw in the fridge or at room temperature before serving.

Description:
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

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