Martha Stewart Apple Matzo Cake

Martha Stewart apple matzo cake is a light, airy dessert with grated Granny Smith apples, matzo meal and pecans that comes together in 60 minutes. It's an easy dessert for Passover, spring brunch or holiday gatherings, and it's naturally made without any flour, so it works for the whole Seder table.

Squeeze the grated apples as dry as you can before folding them in, because extra water is what weighs a cake like this down. Skip it and the batter turns damp and dense instead of light and fluffy.

Martha's version beats six egg yolks with the sugar and then folds in stiff egg whites, so the matzo meal gets all its lift from eggs. A drizzle of honey and a sprinkle of pecans bake into a crunchy, golden crust, while brandy and lemon zest brighten the apples.

Martha Stewart Apple Matzo Cake

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Course: DessertCuisine: American, JewishDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

230

kcal

Whipped yolks and folded egg whites turn matzo meal and grated apple into a tender, springy cake. The honey and pecan topping bakes into a crisp, golden crust over a soft, custardy center.

Ingredients

• Nonstick spray
  

• 3 large eggs, separated, plus 3 large yolks
  

• 2/3 cup sugar
  

• 1/2 teaspoon coarse salt
  

• 3 cups grated Granny Smith apples (from 6 peeled apples), squeezed dry
  

• 1 cup matzo meal
  

• 2 teaspoons finely grated lemon zest
  

• 1 tablespoon plum brandy, such as Slivovitz, or regular brandy
  

• 2 tablespoons honey
  

• 1/4 cup finely chopped pecans
  

Directions

• Prep the pan: Preheat the oven to 350°F. Then lightly coat an 8-inch springform pan with nonstick spray.
• Beat the yolks: Beat 6 egg yolks, 2/3 cup sugar and 1/2 teaspoon coarse salt in a medium bowl with an electric mixer. Keep going for about 3 minutes, until the mixture turns thick and pale.
• Fold in the apples: Fold in 3 cups squeezed-dry grated Granny Smith apples, 1 cup matzo meal, 2 teaspoons lemon zest and 1 tablespoon plum brandy. Use a gentle hand so the yolk mixture stays airy.
• Whip the whites: In another medium bowl, beat the 3 egg whites with clean beaters until stiff peaks form, about 4 minutes. Clean beaters matter here, since any grease keeps the whites from rising.
• Combine the batter: Gently fold the whites into the apple mixture with a rubber spatula, then transfer the batter to the pan. Smooth the top lightly so it bakes evenly.
• Add the topping: Drizzle 2 tablespoons honey over the batter. Then sprinkle on 1/4 cup finely chopped pecans.
• Bake the cake: Bake for 45 to 50 minutes, until the cake is golden brown and set in the center. Cool it completely in the pan on a wire rack.
• Slice and serve: Run a small knife around the edge of the pan, remove the springform ring and slice the cake. Store any leftovers in the pan, covered with plastic, at room temperature for up to 1 day.

Tools for this recipe

• Nordic Ware 9-inch springform pan, KitchenAid 5-speed hand mixer, OXO 4-sided box grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make my own matzo meal?

Yes, just break plain matzo into pieces and grind them in a food processor until fine. Process it until it looks like coarse flour, since big bits will make the cake gritty.

How do I keep the cake from turning dense?

Squeeze as much water as you can out of the grated apples, using a clean kitchen towel if needed. Wet apples add moisture that weighs down the egg whites.

How long does apple matzo cake keep?

Leave the cooled cake in the pan, covered with plastic wrap, at room temperature for up to 1 day. It's best the day it's baked, since the crisp topping softens as it sits.

What can I use instead of plum brandy?

Regular brandy works the same way, and so does a splash of apple juice if you'd rather skip the alcohol. The tablespoon mostly adds a little warmth, so the cake still bakes fine without it.

Can I use a different pan?

A springform pan makes it easy to release the tender cake, so I'd stick with the 8-inch size. If you only have a regular round cake pan, line it with parchment and run a knife around the edge before turning it out.