Passover Apple Cake - Pic by Chris Collingridge

125 ml chopped pecans or walnuts

180 ml sugar

5 ml ground cinnamon

5 ml ground ginger

a pinch of nutmeg

a pinch of cloves

3 eggs

180 ml sugar

80 ml vegetable oil

250 ml matzo cake meal

4 green apples, peeled, cored and cut into wedges

80 ml dried cranberries or raisins

60 ml smooth apricot jam, melted


Grease a 20 cm-square ovenproof baking dish.

Combine the nuts, sugar and spices and mix well.

Beat the eggs and sugar until thick and pale. With the machine running, mix in the oil.

Fold in the matzo meal.

Spread half the batter into the prepared dish.

Cover with slices of apple and sprinkle over half the sugar and spice mixture.

Scatter over half the cranberries.

Top with the remaining batter and apples.

Sprinkle with the remaining sugar mixture and scatter over remaining cranberries.

Bake at 180°C for about 50-60 minutes.

Remove from the oven and brush over the apricot jam.