Happy Passover - Now Please Pass the Dessert

I am hear to debunk the myth that it is impossible to make a Passover cake that tastes good.

I remember a few years ago, before I had a reputation as a good cook, I offered to bring dessert to a Passover sedar at an ex-boyfriend's house. His mother made a face and told me all Passover over desserts taste like cardboard.

Proving her wrong made me very happy. That is probably one of the reasons that relationship didn't work.

But I digress. Here is an easy Passover dessert recipe that can be served with meat or dairy - it was a big hit at our sedar last night and I had to fight to get a slice for myself!

Apple Nut Cake
Adapted from The New Jewish Holiday Cookbook by Gloria Kaufer Green

For the filling:
1/2 cup finely chopped walnuts
1/4 cup sugar
1 generous teaspoon cinnamon
1 large golden delicious apple or other baking apple

Batter:

2 large eggs, one separated
1 cup sugar divided
1/3 cup canola oil
1/4 cup orange juice
3/4 cup matzah cake meal
2 large egg whites

Grease an 8'' square baking pan and set aside. Preheat oven to 350 degrees.

For the filling combine walnuts, sugar, and cinnamon, set aside.

Peel the apple if desired (it's not necessary and I don't usually do it). Core and thinly slice it.

For the batter combine 1 whole egg and one yolk (reserve the white) in a medium mixing bowl and beat with an electric mixer until thick. Gradually add 3/4 cup of the sugar and beat until light. Beat in the oil and orange juice until well combined. Then at slowest speed mix in matzah cake meal.

Put the remaining three eggs into a mixing bowl and use clean beaters to beat til frothy. Gradually add last 1/4 cup sugar and beat until forms stiff peaks. Fold whites into the matzah cake meal mixture mixing completely.

Pour half of the batter into the bottom of the prepared pan and use a spatula to spread it evenly. Sprinkle with 2/3 of the nut mixture . Arrange apple slices in one layer on top of the nuts. Cover with the remaining batter and then sprinkle the remaining nut mixture on top. Bake in the oven at 350 degrees for 40-45 minutes or until a wooden toothpick comes out clean. Cool completely on wire wrack. Cut into squares or rectangles to serve.