APPLE MATZO CAKE
By Brenda Storch, Messianic Rebbetzin of The Tabernacle
Matzo meal in place of flour gives the cake its light texture. Make your own matzo meal by processing plain matzo meal pieces in a food processor until finely ground. For an extra airy cake, squeeze as much water from the apples as possible.
3 large eggs, separated, plus 3 large yolks
2/3 cup sugar
1/2 tsp. coarse salt
3 cups grated Granny Smith apples (from 6 peeled apples), squeezed dry
1 cup matzo meal
2 tsp. finely grated lemon zest
2 tbsp. honey
1/4 cup finely chopped pecans
Preheat oven to 350 degrees. Lightly coat an 8" springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar, and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal and lemon zest.
In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans, bake until golden brown and set in center, 45-50 minutes. Let cake cool completely in pan on a wire rack. (Store cooled cake in pan, covered with plastic, at room temperature, up to 1 day.) To serve, run a small knife around edge of pan, remove cake and