Matzo Apple Cake

    1 hour 15 minutes

    This recipe makes an unbelievably moist apple cake. It's based off a Passover cake that uses matzo (unleavened bread) meal instead of flour.

    7 people made this

    Serves: 9 

    • 2 tablespoons (40g) copha, room temperature
    • 3 eggs, separated
    • 1/2 cup (125ml) vegetable oil
    • 1/4 cup (65ml) orange juice
    • 1 cup (220g) white sugar
    • 1 cup matzo meal
    • 1/2 teaspoon salt
    • 3/4 cup (185g) white sugar
    • 1/2 teaspoon ground cinnamon
    • 4 Granny Smith apples - peeled, cored and quartered

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease an 23cm square baking dish with copha.
    2. Beat egg whites in a metal, glass or ceramic bowl with an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Set aside.
    3. Place the egg yolks, oil and orange juice into a mixing bowl; beat with an electric mixer until creamy and thick, about 5 minutes. Stir in 1 cup (220g) sugar, mixing well, then lightly stir in the matzo meal and salt.
    4. Use a rubber spatula or wire whisk to fold about 1/3 of the beaten egg whites into the matzo meal mixture. Gently run the spatula through the center of the mixture then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated.
    5. Mix together 3/4 cup (185g) of sugar with cinnamon in a bowl. Spread half the batter into the prepared baking pan; distribute the apple quarters evenly over the batter. Sprinkle the apple pieces with about 1/2 cup of the sugar-cinnamon mixture, spread the remaining batter over the apples; sprinkle the remaining sugar-cinnamon mixture over the top of the cake.
    6. Bake in the preheated oven until the cake is golden brown, about 45 minutes. Cut into squares while still warm.

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    Reviews in English (6)


    The recipe was delightful. I would make this cake again, but would use 1/2 the sugar required at the end.  -  09 Apr 2012


    This is a very good dessert. I did as most others and made 1.5 times the dough and used 3- 4 very large apples. I baked it in an 8x8 disposable pan for 50 minutes. I actually made 3 of these to give away, but couldn't get enough matzah cake meal, so ended up grinding matzah meal in the blender until it was very fine. The cakes came out absolutely beautiful and tasted great.  -  31 Mar 2010  (Review from Allrecipes USA and Canada)


    This cake was very good. It actually may have been too gooey from the apples inside which is why next time I make this cake, I will definitely use 2-3 apples and 1.5 times the batter. I didn't want to stick such big chunks of apples in the middle of my cake, so I sliced them about 1/4 inch thick. Instead of sprinkling all of the cinn. sugar on top of them I laid down a layer and then sprinkled some and then laid down another layer of apples and then more cinn. sugar on top of that (dividing the 1/2 cup of the mixture btwn the 2 layers). I will also use less than what remained of the mixture on top of my cake as I felt it was too much and didn't brown but rather came out of the oven as a pile of dry sand on top of my cake (although you can easily wipe some off). I also made this the day before my sedar and I cut it into squares while warm as directed, but very much regret doing so. It looks crumbly and not nice and I would rather have re-warmed it right before serving and put it on the table as whole cake, for presentation purposes (and then cut it into squares). Since I did already cut it into squares, I will put the pieces in pretty cupcake holders and serve them on a tray to make them look nicer. All in all, great flavor, but I recommend less apples, more batter, and thinner sliced apples layered with the cinn. sugar mixture...This recipe is a keeper!  -  17 Apr 2011  (Review from Allrecipes USA and Canada)