“In the early 1990’s Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here. Note: I am not sure if this recipe called for 2 cups sugar or 1 ¾ cups, but less is probably better.”
1hr 35mins

Ingredients Nutrition


  1. Set oven rack at middle of oven; preheat oven to 325 degrees F.
  2. Grease a 9x13 inch pan.
  3. In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually. Beat until very thick.
  4. In a small bowl, sift together matzo cake meal and potato starch. Add to yolk mixture alternately with apple juice, beginning and ending with matzo mixture and blending after each addition.
  5. Add lemon rind and vanilla. Beat until combined well.
  6. In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks.
  7. Stir ½ cup of the beaten egg whites into the apple juice mixture. Fold in remaining egg whites gently but thoroughly.
  8. Pour into pan; spread evenly. Arrange apple slices on top, overlapping them slightly.
  9. In a small bowl, stir together 1 T. sugar and cinnamon; sprinkle over apples.
  10. Bake about 50 to 55 minutes or until golden and cake tester comes out clean.
  11. Let cool in pan on a wire rack.

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