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The Best Passover Apple Cake



6 eggs

1 cup oil

2 cups sugar

2 teaspoons potato starch

2 cups matzah cake meal

pinch salt



2 teaspoons cinnamon

3/4 cup sugar

Juice of 1 lemon

5 large Granny Smith and/or Braeburn apples, peeled and diced


1/4 cup sugar

1 to 2 teaspoons cinnamon


Grease a 9-inch springform pan. Place parchment paper on bottom. Preheat oven to 350 degrees.

Beat eggs with sugar until blended. Add oil and beat. Sift together potato starch, cake meal, and pinch salt. Add sifted items to egg mixture.

For the filling, mix together cinnamon, sugar, and lemon juice. Mix in the apples.

Put two cups of dough (1/2 of the amount prepared) into the springform pan.

Add the apple filling (minus the accumulated liquid).

Put in remaining two cups of dough. Sprinkle with sugar cinnamon topping.

Place springform on a cookie sheet since liquid may seep out.

Bake at 350 degrees for one hour.


Passover Granola


3 cups matzah farfel

2/3 cup slivered almonds

1/2 cup sweetened or unsweetened coconut

2/3 cup pecans, broken into large pieces

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

6 tablespoons unsalted butter or pareve kosher for Passover margarine

1/3 cup wildflower or clover honey

1 1/2 cups chopped dried mixed fruit of your choice including raisins or 7-ounce bag of dried fruit pieces


Preheat oven to 325°F. 

Combine the farfel, almonds, coconut, pecans, salt, cinnamon, and nutmeg in a 3-quart mixing bowl. 

Melt the butter and honey in a small glass bowl in a microwave for 1 minute until butter is melted and honey is more fluid. 

Stir the butter mixture into the farfel mixture until all farfel is lightly coated with the butter.

Spread the mixture over a large jelly roll pan with 1-inch sides and bake for 15 minutes until deep golden brown. Halfway through baking, stir to brown evenly.

Remove from oven. Cool completely and toss with the dried fruit. 

When totally cooled, store in a ziplock bag or airtight storage container for all eight days of Passover—if it lasts that long!


Apple Horseradish

2 Tablespoons fresh lemon juice (about 1 lemon’s worth)
1⁄4 teaspoon Kosher salt, or to taste
2 teaspoons sugar, or to taste
2 Gala or Fuji Apples
1 piece of horseradish, 1" wide and 2" long
Place the lemon juice, salt, and sugar in a 1-quart bowl.
Peel the apples and grate on a coarse grater directly into the bowl. Wash and peel the horseradish. Grate coarsely directly into the apple mixture. Note: The grating steps may be done in a processor, using the fine grating disk for the apple and the metal blade for the horseradish.
Stir to combine, adjusting seasonings if necessary.
Store in a well sealed jar.


Charoset Balls
A Moroccan recipe with dates, dried apricots, raisins, pistachios and honey. An exotic twist on charoset for your Seder. Kosher for Passover, Pareve, Vegan

1 1/2 cups pitted dates
1 1/2 cups dried apricots
1/2 cup golden raisins
3/4 cup shelled pistachios
2 tbsp honey
1/4 cup sugar
1 tsp cinnamon

Place dates, apricots, raisins, pistachios and honey and place in a food processor.
Pulse for about 2 minutes until the mixture is smooth but still has texture. You may need to break up the sticky mixture a few times if it collects in a ball in the processor.
In a bowl, mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inch in diameter. The balls will be sticky and soft. It will be easier to shape them if you wet your hands slightly.
Dry your hands. Dip the balls in the cinnamon sugar and coat thoroughly, and re-roll between your palms to smooth out any rough edges. Serve at room temperature.

For more charoset recipes click here.

Sun, August 25 2019 24 Av 5779