Passover Coffee Cake With Central European Charoset

Recipe Ingredients

3/4 cup	177ml	Safflower or peanut oil - plus
2 tablespoons	30ml	Safflower or peanut oil
1/3 cup	78ml	Ground walnuts
5		Eggs
1 1/4 cups	247g / 8.7oz	Sugar - plus
2 tablespoons	30ml	Sugar
1 1/4 cups	296ml	Matzo cake meal (not matzo meal)
1 teaspoon	5ml	Coarse salt
		Juice of 2 lemons - (4 to 5 tbspns)
		Grated zest of 2 lemons
1/2 teaspoon	2.5ml	Cinnamon
		Central European Charoset
2		Red Delicious apples - peeled, cored,
		And coarsely chopped
1 cup	146g / 5.1oz	Coarsely-chopped walnuts
2 tablespoons	30ml	Honey
1 teaspoon	5ml	Cinnamon
1/4 cup	59ml	Sweet Passover wine

Recipe Instructions

For the Central European Charoset: Combine apples, walnuts, honey and cinnamon in bowl and mix well. Add wine and mix well. Cover with plastic wrap and chill 1 hour.

Lightly grease 8-inch-square baking pan with 2 tablespoons oil. Sprinkle with ground walnuts and set aside.

Mix egg yolks and 1 1/4 cups sugar on high speed until light and fluffy. Add matzo cake meal and salt alternately with 3/4 cup oil, lemon juice and zest, and mix well.

Beat egg whites until stiff but not dry. Using rubber spatula, fold 1/4 beaten egg whites into egg yolk mixture until well blended. Fold in remaining beaten egg whites.

Pour half batter into baking pan. Sprinkle 1 cup Charoset over batter. Combine 2 tablespoons sugar and cinnamon and sprinkle half over top. Drop large dollops of batter over Charoset and spread evenly. Sprinkle with 1 cup Charoset and remaining cinnamon-sugar. Batter will fill pan completely.

Bake at 350 degrees until toothpick inserted into center comes out clean and cake is golden brown, 1 hour.

This recipe yields 12 servings.

Each serving: 292 calories; 225 mg sodium; 89 mg cholesterol; 10 grams fat; 46 grams carbohydrates; 6 grams protein; 1.14 grams fiber.

Source:
The Los Angeles Times, 04-19-2000

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