Pistachio apple cake for Pesach
Servings
8
Ingredients
3/4 cup matzo meal (or matzo cake meal)
Cake ingredients
1/4 cup potato starch
1 tsp kosher for Passover baking powder
1/2 tsp 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 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup sugar
Topping
2–3 tbsp 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
1. Preheat the oven to 180°C
2. In a medium bowl, whisk together the matzo meal, potato starch, baking powder, and salt, and set aside
3. In a large bowl, combine the applesauce, summer squash, sugar, orange juice, flax “egg,” and water. Stir to combine and set aside
4. Add the dry mixture to the wet, and stir to combine until you have a smooth batter.
5. In a small bowl, mix together the cinnamon, nutmeg, and sugar.
6. Pour half the cake batter into a lightly oiled cake pan or spring-form 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.
7. Bake for 40 minutes.
8. 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