Sunday, February 24, 2013

Passover Apple Cake

Tomorrow my  Bible study group meets, so we're back to  baking kosher baked goods for Episcopalians.  It was a busy Sunday, church, an open house and the Kennedy Center, where we saw a  peculiar production that was part of the Nordic Cool Festival. It was called August. Now, this is not pronounced like the month, but with a long u. Augoost. Augoosts are clowns. This play involved 4 clowns, one of whom may have been a woman, but it was hard to tell. They all wore long overcoats, reminiscent of homeless people, and did various self defeating, peculiar things. At one point, the person who may have been a woman came out on stage, set up an empty music stand, and sang "I'm in a Mood for Love" in an operatic sort of voice. At the same time, another clown perched on top of a step ladder and stared at her. It was weird.
     This  is an easy cake. It does require matzoh cake flour, available at I haven't been back to Safeway for two weeks, to check the kosher for Passover section, but as of the last time I went, neither Safeway nor Rodman's in D.C. had matzoh cake flour. It also requires what it refers to as potato flour. According to potato flour is really potato starch flour or potato starch. Real   potato flour should never be substituted for potato starch,  about says sternly. So I used potato starch.
Passover  baked goods are somewhat lower in fat since they don't contain butter or milk. They are probably not lower in calories since this cake has 2 1/3 cups of sugar. The cake bakes up into a puffy, golden brown wonder with the apples caramelized on top.  My husband Bob said it was cross between a cake and a souffle. The Episcopalians won't get any until tomorrow, so I can't report  on their reactions. The recipe says bake for one hour. Bob said it smelled done after 50 minutes. He was right.

Passover Apple Cake

3/4  cup matzoh cake flour
3/4 cup potato flour (potato starch)
2 1/3 cups sugar
5 eggs separated
1 cup orange juice
2 tablespoons grated orange rind
1/2 teaspoon salt
4 apples peeled, cored and sliced
2 teaspoons cinnamon

1. Preheat the oven to 325 degrees.
2. Sift the matzoh cake flour and potato flour together into a bowl. Add one and one-half cups of sugar. Make a well in the center and drop in the egg  yolks. Add the orange juice and orange rind. Beat until smooth.

                           Egg whites beaten until stiff                                  

3. In a separate bowl, beat the egg whites with the salt until stiff. Gradually beat in one-half cup of the sugar and continue beating until stiff. Fold into batter and turn into a greased 13-by-9-by-2 inch baking dish.
4. Arrange the apple slices over top. Combine the remaining sugar with the cinnamon and sprinkle over apples. Bake one hour or until done. Makes eight to ten servings.   

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