Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

From the Jewish Food Hero Kitchen: Apple Pistachio Cake

  • Author: Jewish Food Hero

Ingredients

Scale

Cake:

  • 3/4 cup matzo meal (or matzo cake meal)
  • 1/4 cup potato starch
  • 1 teaspoon kosher for Passover baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup applesauce
  • 1/2 cup finely grated yellow summer squash (from about 1 small summer squash)  
  • 1 cup sugar
  • 1/4 cup orange juice
  • 1 flax “egg”: 1 tablespoon ground flax seeds mixed with 3 tablespoons water  

Apple filling:

  • 3 large Granny Smith apples, peeled, cored, and thinly sliced

Cinnamon sugar:

  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sugar 

Topping:

  • 23 tablespoons chopped unsalted pistachios

Optional garnish:

Non-dairy vanilla ice cream (if planning to serve hot) or a sprinkling of kosher for Passover powdered sugar (if planning to serve cool)


Instructions

      Preheat the oven to 350 F

Make the cake batter:

Prepare the dry ingredients:

      In a medium bowl, whisk together the matzo meal, potato starch, baking powder, and salt, and set aside

Prepare the wet ingredients:

      In a large bowl, combine the applesauce, summer squash, sugar, orange juice, flax “egg,” and water

      Stir to combine and set aside

Combine the two mixtures:

      Add the dry mixture to the wet, and stir to combine until you have a smooth batter

Make the cinnamon sugar mixture:

      In a small bowl, mix together the cinnamon, nutmeg, and sugar

Assemble the cake and bake:

  • Pour half the cake batter into a lightly oiled cake pan or springform pan
  • Top with half the prepared apple slices
  • Sprinkle with half the cinnamon sugar mixture
  • Spread the remaining cake batter on top
  • Arrange the remaining apple slices in a pretty pattern on top of the cake
  • Sprinkle with the remaining cinnamon sugar mixture and the chopped pistachios
  • Bake for 40 minutes

To serve:

  • Serve warm or cool
  • Serve either as is, or with a scoop of non-dairy vanilla ice cream (if serving hot), or with a sprinkling of kosher for Passover powdered sugar if serving cool

Ready to receive Jewish Food Hero goodness?

Subscribe

* indicates required
%d bloggers like this: