Submitted by Elinor Greenberg
I have been making this cake for decades for Passover.
For the topping:
1/2 cup coarsely chopped walnuts or pecans
3/4 cup sugar
1 tablespoon cinnamon (or a mixture of cinnamon, nutmeg, ground ginger, mace, cloves and allspice)
For the cake:
3/4 cup sugar
1/3 cup vegetable oil (I use either grapeseed oil or walnut oil if I have it)
3/4 cup matzah cake meal
5 medium apples, peeled, cored, cut in half, then cut into 1/4-inch slices (about 5 cups), preferably Golden Delicious, Crispin (Mutzu) or Jonagold
1/3 cup raisins (optional)
Preheat the oven to 350 F. Lightly grease an 8-by-8-inch baking pan.
In a small bowl, mix the topping ingredients together. Set aside.
In a medium mixing bowl, with a handheld electric mixer, beat the eggs until well mixed. Gradually beat in the first 3/4 cup of sugar, beating until the mixture is light colored and thick. Beat in the oil, adding it in a steady stream. Scrape down the bowl and beat another few seconds. Add the matzah cake meal and beat to blend well.
Pour half of the batter mixture in the prepared pan. Sprinkle about half the topping mixture evenly over the batter. Top with half the apples and all the raisins, if using them.
Pour the remaining half of the batter mixture over the first layers, making sure to cover the apples. Arrange the remaining apples on the top of the batter mixture. Sprinkle evenly with the remaining topping mixture.
Bake for 1 hour 15 minutes or until the sides of the cake pull away very slightly from the baking pan and the topping has begun to caramelize. (A cake tester may not come out clean due to the moist richness of this cake.)
Allow to cool thoroughly for several hours in the baking dish before cutting into serving portions. Even better, prepare the cake a day ahead, covering it with foil – not plastic – when cool.