Associate food editor Daphna Rabinovitch baked this layered apple and nut cake to celebrate her niece's birthday, which fell during Passover last year. Everyone shared the results with pleasure.
- Portion size 16 servings
Grease 13- x 9-inch (3.5 L) metal cake pan; set aside. In bowl, combine pecans, sugar and cinnamon; remove one-third and set aside. Add raisins to remaining nut mixture; set aside. In separate bowl, toss apple with lemon juice; set aside.
Cake: Separate 2 of the eggs, combining whites with the 4 egg whites; set aside. In bowl, beat remaining 2 yolks with whole eggs until thickened. In thin stream, add 1-1/3 cups (325 mL) of the sugar, beating until thickened. Beat in oil, orange rind and juice. With spoon, stir in matzo cake meal.
In separate bowl and using clean beaters, beat reserved egg whites until soft peaks form; beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Fold into matzo mixture.
Scrape half into prepared pan, spreading evenly. Sprinkle with raisin mixture then apple. Spread remaining batter over top. Sprinkle with reserved nut mixture.
Bake in centre of 350°F (180°C) oven for 40 to 45 minutes or until cake tester inserted in centre comes out clean. Let cool on rack. Serve at room temperature.
Nutritional facts <b>Per serving:</b> about
- Sodium 30 mg
- Protein 4 g
- Calories 319.0
- Total fat 14 g
- Cholesterol 47 mg
- Saturated fat 1 g
- Total carbohydrate 45 g
- Iron 6.0
- Folate 11.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 5.0