Parve apple cake for Passover


The Passover seder is right around a dilemma and a frenzy to find a ideal recipes has begun! Finding a right dessert is quite tricky, generally if we apart beef and dairy. After all, how good can it be with no cream, butter or flour?

But this superb cake is not opposite from all other cakes. It uses all a tricks in a book: churned eggs, almond meal… But a genuine tip is a hold of grated apples and potato starch.

Yield 9” cake or a Bundt cake


6 vast eggs during room temperature
1.5 cups sugar, and some-more for dusting
4 Granny Smith apples
2 cups almond meal
0.25 cups potato starch
Powdered sugarine for dusting


1. Turn your oven to 300 degrees. Grease a cake vessel and cloak with sugar. Set a vessel aside.

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2. Put eggs and sugarine in a play of a mount mixer and whip for 10 minutes.

3. In a meantime, flay and abrade a apples, afterwards fist them to absolved of all a juice. Set aside.

4. Lower a speed of a mixer and supplement almond dish and potato starch, brew until incorporated. Remove play from mixer and kindly overlay in a apples. Pour to a greased pan.

5. Bake for 60-70 minutes. Check by inserting a toothpick extrinsic into a core of a cake – if it comes out dry, you’re in a clear. Let a cake cold on a shelve for 10 minutes. Release a sides with a blade and possibly flip a Bundt cake into a plate, or if it’s a unchanging pan, simply pierce it to a portion plate.

This essay was creatively published in Apr 2014

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