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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!
1/2 cup Gefen Unsweetened Applesauce
2 eggs
2/3 cup sugar
2 teaspoons vanilla sugar
1/2 cup oil (I used Gefen Walnut Oil)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon Gefen Cinnamon, plus more for serving
scant 1 and 1/2 cups Gefen Potato Starch
1 large Golden Delicious apple, peeled, cored, and left whole
confectioners’ sugar, for garnish
1/3 cup brown sugar
1 teaspoon Gefen Cinnamon
2 teaspoons oil
pinch salt
Drain applesauce in a strainer lined with two to three pieces of paper towel for 10 minutes.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine-inch (23-centimeter) square pan with Gefen Parchment Paper.
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.
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.
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.
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.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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