The Tabernacle Times
Page 4
March 2013
Adar - Nissan 5773

Kosher Korner
The Tabernacle Kosher

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 pieces in a food processor until finely ground. For an extra-airy cake, squeeze as much water from the apples as possible.

            Prep Time 15 minutes
            Total Time 1 hour
            Yield Serves 8


  • Nonstick spray
  • 3 large eggs, separated,
    plus 3 large yolks
  • 2/3 cup sugar
  • 1/2 teaspoon coarse salt
  • 3 cups grated Granny Smith apples (from 6 peeled apples), squeezed dry
  • 1 cup matzo meal
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon plum brandy, such as Slivovitz, or regular brandy (optional)
  • 2 tablespoons honey
  • 1/4 cup finely chopped pecans


  1. Preheat oven to 350 degrees. Lightly coat an 8-inch 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, lemon zest,
    and brandy.

  2. In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a 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 to 50 minutes. Let cake cool completely in pan on a wire rack. To serve, run a small knife around edge of pan, remove cake, and slice.



Cooks Note:

Store cooled cake in pan, covered with plastic, at room temperature, up to 1 day.


The Tabernacle in Branson The Tabernacle is an outreach of Tabernacle of Praise Ministries, a 501(c)3 non-profit organization. The Tabernacle is led by Messianic Rabbi Jeremy Storch and is located in Branson, Missouri. If you have questions or comments, please email us at: Visit The Tabernacle Website at