My second Passover bake this year is an apple cake. Instead of regular flour and baking soda, this cake utilizes potato starch and matzoh cake meal. The recipe for this bake came from ReformJudaism.org.
2 tsp cinnamon
3/4 cup sugar
Juice of 1 lemon (or 2 Tbsp lemon juice)
5 large Granny Smith and/or Braeburn apples, peeled and diced
1/4 cup sugar
1-2 tsp cinnamon
Grease a 9″ spring form pan. Place parchment on the bottom of the pan. Preheat oven to 350ºF.
Beat eggs with sugar until blended. Add oil and beat. Sift together potato starch and cake meal. Add sifted items to the egg mixture.
For the filling, mix together the cinnamon, sugar, and lemon juice. Mix in the apples.
Put two cups of dough (or half the total amount of dough) into the pan. Spread evenly. Add the apple filling using a slotted spoon, leaving the accumulated liquid behind. Make sure filling is distributed evenly.
Put in the remaining two cups of dough. Spread evenly. Sprinkle with cinnamon sugar topping (you won’t see this in my photo as I forgot this step and dusted the top after the cake was baked).
Place the pan on a cookie sheet since liquid may seep out.
Bake for one hour.
Let cool in the pan before releasing.
Unbaked Passover apple cake (sans cinnamon sugar topping)
Passover is a time of family gatherings which means it’s a great time for baking! The challenge with Passover bakes, though, is that they cannot have rising agents. That means that most cakes and cookies are out. For this Passover, I made two bakes. The first is a chocolate raspberry pecan square recipe from Esthero Design.
12 oz chocolate chips (I went with milk chocolate)
8 oz chopped pecans
15 oz raspberry jam
Preheat oven to 350°F.
Mix the dough ingredients together.
Grease an 11″x17″ cookie sheet and press a piece of parchment paper onto the bottom. (Note: having some parchment paper hang over the sides will help with releasing the bars from the cookie sheet. Otherwise, you may end up needing to cut the bars on your sheet, which isn’t good for the sheet.) Press the dough onto the prepared cookie sheet, making sure its distributed evenly. Bake for 20 mins.
Take the dough out of the oven. Spread the jam evenly over the dough. The jam will get easier to spread as it is heated by the hot dough. Sprinkle the chocolate and the pecans over the jam.
Bake for an additional 25 mins.
Allow the squares to cool completely before cutting.
Earlier this year, a neighbor expressed frustration at the difficulty she was having finding a good apple strudel in town. Not one to shy away from a challenge, I offered to bake her one and she jumped at the chance. SmittenKitchen’s recipe is one that I’ve had bookmarked for a while and I was excited that I was getting the chance to try it out. If you decide to give this recipe a try, be sure to read her comments and tips before you get started. I found them very helpful in understanding what I was getting into. This was my first run at apple strudel or anything like it.
This recipe makes a very large strudel! I was easily able to stretch my dough out and roll up a strudel that was easily 20″ long and robust! It was so much strudel that I decided to offer it up in quarters. I offered my neighbor two quarters but she opted for just one and one quarter was plenty for 1-2 people. In the future, I will half or quarter the recipe unless I’m providing for a larger affair.
Make this recipe will have your house smelling amazing! The apple filling is mouth-watering. The aroma of the panko right before it’s ready is so buttery. The hardest part of making this dessert is waiting for it to bake and cool before you can dig in!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Strudel
1/2 cup (180 g) raisins
2 Tbsp (30 mL) dark rum (I omitted this and just did straight raisins)
1 cup + 3 Tbsp (150 g) all purpose flour (and more for dusting)
3 Tbsp (45 mL) neutral oil (I used vegetable oil)
1/3 cup water
2 lbs (905 g) firm apples (around 5-6 apples) – this round I used Fuji apples and they worked well. Keep in mind that you may need nearly all of a 3 lb bag of apples since the sell weight includes the cores and skins which are removed
Juice of one lemon (or 2 Tbsp lemon juice)
1/3 cup (65 g) granulated sugar
1/2 tsp ground cinnamon
8 Tbsp (115 g) unsalted butter, divided (I ended up using another 4 Tbsp while buttering the baking strudel)
3/4 cup (40 g) plain, unseasoned panko
1 Tbsp granulated sugar
Confectioner’s (powdered) sugar for dusting
Make the dough:
Place flour in a small or medium bowl. Add oil and water and mix with a spoon or your index finger until a rough dough forms (this happens quickly). Turn it out onto a lightly floured counter and knead for 10 minutes. After 10 mins, the dough should be soft and silky to the touch. (This dough was really easy to work with.) Form it into a ball and place it on the counter and upend the mixing bowl over it. Set aside for 30 mins.
Meanwhile, prepare the apples (I did this as a first step as it takes me a long time, roughly an hour, to prepare so many apples):
Peel, halve, core, and slice thin in one direction. Then halve and slice crosswise to create thin squarish rectangles of apples. Place them in a large bowl and toss with lemon juice, sugar, and cinnamon. Add the raisins (and any rum left in the bowl).
Prepare the panko crumbs:
In a small skillet over medium-low heat, melt 3 Tbsp butter and add the panko and sugar. Stir to coat and cook, stirring frequently as they can burn quickly. Stir until crumbs are an even golden brown and very fragrant. Don’t let them burn. Scrape into a small dish and set aside.
Heat oven to 400°F and line one large baking sheet with parchment paper. Melt the remaining 5-9 Tbsp of butter in a small dish.
Place a clean pillow case, towel, or bed sheet (I went sheet) on a table or counter space. The sheet should be at least 24″x32″. The long side should be horizontal and closest to you. Lightly flour the sheet. Place the dough in the middle and sprinkle it very lightly with flour. Roll the dough in both directions until it’s 10″x13″ or as far as the rolling pin will take it. Make sure the dough is not sticking to the cloth. If it is, reflour the surface. Ball your hands into loose fists, put them under the rolled-out dough, and gently start stretching the dough using the backs of your hands. Alternate this with pulling the dough gently with your fingers to continue stretching the edges thin, too. If holes form, pinch the dough back together. Continue stretching until the dough is about 16″x24″.
Brush the dough evenly with about half of the melted butter. On the right side of the rectangle, a few inches from the end, spread the panko crumbs (crumble them first if they’ve been sitting for a bit) top to bottom in a thick line, leaving a little more than an inch margin at the top and bottom of the strip.
Scoop the apples with a slotted spoon, leaving any accumulated juice in the bowl. Pile the apple mixture on top of the panko. Gently pull the right edge of the dough up and over the filling as far as it will go without tearing. Working carefully, use the sheet to roll the strudel up all the way. This can be done by pulling and lifting part of the sheet closest to the roll slowly so that the whole strudel rolls itself bit by bit. Place the parchment paper from your baking sheet at the edge of the roll and roll the strudel onto it. Ideally, the strudel will be panko-side down, but if it’s not, roll it again, carefully. Use the parchment paper as a sling to get it and the strudel onto the baking sheet.
Brush the strudel generously all over with some of the remaining butter. Bake for 15 mins, then brush again and return it to the oven, having rotated the pan. Repeat this once more, baking for a total of 45 mins. If your strudel leaks, don’t stress. It’s ok. Mine went the first 15 mins without leaking but during the second 15 mins, it sprung a leak. It still turned out fine.
The strudel should be crisp to the touch and a deep golden brown. Remove from the oven and let it cool for at least 20 mins on a cooling rack. Dust with confectioner’s sugar before slicing and serving.
Note: handle the strudel as little as possible as it will begin to break and crumble if you try to move it or roll it too much after it comes out of the oven.
Some family was recently traveling in Italy and started sending my photos of some goods in the local bakeries. They’re returning back this weekend and asked about two different cakes. After some Googling and talking with some fellow bakers, we determined that one was a chocolate pear cake and the other was an Italian apple cake. Today I tried the chocolate pear cake using a recipe by An Italian in my kitchen.
It smelled delicious while it baked and looks very tasty now that it’s done. Looking forward to everyone tasting it tomorrow.
Chocolate Pear Cake
2 large pears either William, Anjou, or Bartlett – I used Bartlett
1 1/4 cups + 2 Tbsp cake flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt
1/4 cup + 2 Tbsp Greek yogurt
2 Tbsp milk
1 tsp vanilla extract
3/4 cup sugar
1/4 cup + 1 Tbsp vegetable oil
1/4 cup mini chocolate chips, dark chocolate (I chopped up some full-sized morsels instead)
Preheat oven to 350F.
Grease and flour or parchment a 9” cake pan. I used a spring-form pan.
In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
In a small bowl, mix together the yogurt and milk until combined. Set aside.
Peel, core, and slice the pears.
In a large bowl, beat the eggs, vanilla, and sugar at medium speed until light and fluffy (about 5 mins). Then, slowly add the vegetable oil and beat until combined (about 1 min). Alternate adding the dry ingredients and the yogurt mixture. Beat until combined (about 1 min).
Pour batter into the prepared pan. Top with pear slices, sliced side down. Sprinkle with mini dark chocolate chips.
Bake for approximately 45 mins or until a toothpick comes out clean. Let cool. Dust with powdered sugar before serving.