Matzo Cinnamon Apple Cake

    1 hour 5 minutes

    A great apple cake for your Seders. It's made with matzo, potato starch, apples and cinnamon. You'll love it!

    70 people made this

    Serves: 14 

    • 2 eggs
    • 1 cup vegetable oil
    • 1 cup white sugar
    • 1 1/2 cups matzo meal
    • 1/2 cup potato starch
    • 2 teaspoons ground cinnamon
    • 8 large apples, peeled, cored and sliced
    • 1/2 cup brown sugar
    • 1/2 teaspoon ground nutmeg

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease a 23x33cm glass baking dish.
    2. Beat eggs, oil and sugar in large bowl with electric mixer. Stir in matzo meal, potato starch and half the cinnamon.
    3. In a separate bowl, toss apples with brown sugar, nutmeg and remaining cinnamon.
    4. Spread half of the batter in the dish. Pour the apples into the dish then add the remaining batter over the apples. Sprinkle with some brown sugar, if desired.
    5. Bake for 45 minutes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (71)


    This is SOOO delicious. I agree with a previous reviewer that you should either double the batter or cut down on the apples...I split the batter and started spreading half of it in the bottom of a 9 by 13 pan (as called for) but immediately saw it wasnt near enough batter. so i switched to a 7 by 11 pan, put half batter on bottom, covered with only 3/4 of the apple mixture and topped with half of the batter. So, either double batter of cut down on the apples. i dont understand the negative me, this cake DOESNT TASTE PASSOVER and got rave reviews by my family. if you try ANYTHING, TRY THIS--trust me!!!!!!!!!  -  26 Apr 2005  (Review from Allrecipes USA and Canada)


    Absolutely wonderful. My boss wanted to know how I got the recipe for his grandmother's apple cake. I do have a suggestion. I read all the reviews bad and good. The only thing I did different was to double the batter when I saw how many apple slices there were once they were cut. There was plenty of batter for the bottom and the top. Kudos to the chef!!!  -  01 Apr 2004  (Review from Allrecipes USA and Canada)


    I made this to practice the dessert for Seder night, and I was skeptical when I making this recipe. I had to press the "bottom" part of the batter into the pan, it was so thick! And when I took it out of the oven, it was very oily (what appeared like oil). I let it cool for a few hours, and when the boyfriend tasted it, he said it didn't taste like Pesach and he would've believed me if I had told him it wasn't! That's the highest compliment, seeing as he dreads Passover food. Thank you!  -  05 Apr 2009  (Review from Allrecipes USA and Canada)