A tender and indulgent cake that subtly combines applesauce, grated squash, and warm spices. This egg-free recipe is perfect for Passover and will delight all your guests. Alternating layers of batter, fresh apples, and cinnamon sugar create a moist texture and delicately balanced flavors. Treat yourself to this reinvented classic, topped with crunchy pistachios!
Practical information
Preparation time: 25 minutes
Cooking time: 40 minutes
Estimated calories: approximately 250 kcal per serving
Estimated average price: approximately 45 ₪ for the recipe
Ingredients
- 3/4 cup matzo meal (or flour for the rest of the year)
- 1/4 cup potato starch
- 1 tsp kosher baking powder for Passover
- 1/2 tsp. sea salt
- 1/2 cup applesauce
- 1/2 cup finely grated yellow summer squash
- 1 cup of sugar
- 1/4 cup orange juice
- 1 tbsp ground flax seeds mixed with 3 tbsp water
- 3 large Granny Smith apples, peeled, cored and thinly sliced
- 1 tsp ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 cup of sugar (for topping)
- 2 to 3 tablespoons of chopped, unsalted pistachios
Preparation steps
- Preheat your oven to 180°C.
- Prepare your dry ingredients: In a medium bowl, mix together the matzo meal, potato starch, baking powder, and salt. Set aside.
- In a large bowl, prepare your liquid ingredients: mix the applesauce, yellow summer squash, 1 cup of sugar, orange juice, ground flax seeds, and water. Stir well and set aside.
- Pour the dry mixture into the liquid mixture and mix gently until you obtain a smooth paste.
- In a small bowl, prepare your cinnamon sugar mixture by combining ground cinnamon, nutmeg and 1/2 cup of sugar.
- Pour half of the cake batter into a lightly greased cake tin.
- Top with half of your apple slices.
- Sprinkle with half of your sugar-cinnamon mixture.
- Gently spread the remaining cake batter on top.
- Arrange the remaining apple slices in a pretty pattern on the surface of the cake.
- Sprinkle with the remaining sugar-cinnamon mixture and the chopped pistachios.
- Bake for 40 minutes, until the cake is golden brown and a knife inserted in the center comes out clean.
- Serve hot or warm — plain, with a scoop of vanilla ice cream, or sprinkled with a little vanilla sugar powder.
This cake keeps very well for 2 to 3 days in an airtight container. Feel free to adjust the amount of pistachios to your liking or replace them with chopped almonds. It's also a great option for family meals, as it meets dietary requirements without compromising on taste!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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