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PASSOVER: "Charoseth Cake" (7 points)

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Oy, this recipe is alot of points to spend on dessert, but it looks too good not to post. Maybe have 1/2 a serving??? eek.gif

 

This recipe can be found at:

http://www.joanskitchenonline.com/

Joan Kekst has a food Column in the Cleveland Jewish News at http://www.clevelandjewishnews.com/

She has written a new Passover book entitled,

"Passover Cookery: In the Kitchen with Joan Kekst". You can buy it online or just about anywhere.

 

Enjoy,

Linda

 

*************

 

 

* Exported from MasterCook *

 

"Charoseth" Apple Cake (7 points)

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Zz- Passover (Cakes)

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 firm apples -- peeled, cored and

diced

5 tablespoons margarine

3/4 cup sugar -- divided

3 large egg yolks

4 egg whites

1 Pinch salt

3/4 cup golden raisins

1 cup matzo meal

4 tablespoons sugar

1/2 teaspoon ground cinnamon

3 tablespoons sliced almonds

3/4 cup confectioner's sugar, (make your own)

3 teaspoon lemon juice

 

Preheat oven to 350° F. Grease a 9-inch

spring form pan and dust with cake meal.

 

On medium heat, melt 2 T margarine in a

heavy 11-inch saute pan. Cook apples, stirring

often as they exude their juices. Evaporate most

juices, don't scorch. Spoon into a large bowl,

coarsely mash apples. Add remaining margarine and 1/2 cup

cup sugar or to taste. Cool briefly. Stir in egg yolks

and raisins.

 

With mixer on low speed, beat egg whites until foamy,

add salt, increase speed and beat until stiff but not

dry. Fold whites into the apple mixture in two

additions. Combine matzo meal, 1/4 cup sugar and

cinnamon. Sprinkle half cup of mixture into prepared

pan. Spoon half the apple mixture into prepared pan,

spread with all but 4T matzo meal mixture. Spread

remaining apples, top with matzo meal mixture and

sliced almonds. Bake until golden and firm to the

touch, about 45 to 50 minutes. Cool.

 

Combine confectioner's sugar, lemon juice to taste and

1-tsp. water. Drizzle on cooled cake.

 

Source: "Passover Cookery: In the Kitchen with Joan Kekst"

 

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------------------

**For all your kosher recipe needs, (we have almost 8000!!) don't forget to check out

"The Classic Jewish Recipe Archives":

jewish-food.org If you stop by, please sign our guestbook!


**For all your kosher recipe needs, (we have almost 8000!!) don't forget to check out <BR>"The Classic Jewish Recipe Archives": <BR>jewish-food.org If you stop by, please sign our guestbook!

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bumping!!!!


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Author unknown

 

http://laurdee.blogspot.com

 

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