Apple Passover Cake

This cake is perfect for those with a gluten allergy.  It is dense, so be warned and not incredibly sweet, so if that is an issue for you add more sugar to the mix.  Banana’s would be an excellent alternative to apples and rich enough in flavour for the batter.

Eat and Enjoy !!


3 tart eating apples
1 tablespoon lemon juice
2 tablespoons caster sugar

Almond oil/flavourless vegetable oil to grease tin
8 eggs
325g ground almonds
275g caster sugar
1 tablespoon lemon juice
50g flaked almondsTO DECORATE

1 teaspoon icing sugar


Peel, core and chop the apples roughly.

Put them in a saucepan with the lemon juice and sugar and bring the pan to a bubble over a medium heat.

Cover the pan and cook over a low heat for about 10 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork. Leave to cool.

Preheat the oven to 180C.  Put the cooled puree in the mixer with the eggs, ground almonds, caster sugar and 1 tablespoon – or generous squeeze – of lemon juice and mix to a puree.

Pour and scrape, with a rubber spatula for ease, into the prepared tin, sprinkle the flaked almonds on top,

Oil a 25cm spring form tin with vegetable oil and line the bottom with baking paper.

Bake for 45 minutes. It’s worth checking after 35 minutes, as ovens do vary, and you might well find its cooked earlier – or indeed you may need to give a few minutes longer.

Put on a wire rack to cool slightly, then spring open. This cake is best served slightly warm, though still good cold.

As you bring it to the table, push a teaspoon of icing sugar through a fine sieve to give a light dusting.

Serves 10-12 people.  It’s rich and best served warm.  You can change out the fruit for other things like Banana’s.  Enjoy !!

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