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Passover Coffee Cake With Central European Charoset

For as long as I can remember, Passover has been the most important holiday in our home, and everyone looks forward to the Seder. Family and friends, often as many as 30, attend the event, and I am constantly looking ... Read more

Total time: 1 hour 30 minutes | Serves 12
  • 3/4 cup plus 2 tablespoons safflower or peanut oil
  • 1/3 cup ground walnuts
  • 5 eggs
  • 1 1/4 cups plus 2 tablespoons sugar
  • 1 1/4 cups matzo cake meal
  • 1 teaspoon coarse salt
  • Juice of 2 lemons (4 to 5 tablespoons)
  • Grated zest of 2 lemons
  • 1 recipe Central European Charoset
  • 1/2 teaspoon cinnamon

Step 1Lightly grease 8-inch-square baking pan with 2 tablespoons oil. Sprinkle with ground walnuts and set aside.

Step 2Mix egg yolks and 1 1/4 cups sugar on high speed until light and fluffy. Add matzo cake meal and salt alternately with 3/4 cup oil, lemon juice and zest, and mix well.

Step 3Beat egg whites until stiff but not dry. Using rubber spatula, fold 1/4 beaten egg whites into egg yolk mixture until well blended. Fold in remaining beaten egg whites.

Step 4Pour half batter into baking pan. Sprinkle 1 cup Charoset over batter. Combine 2 tablespoons sugar and cinnamon and sprinkle half over top. Drop large dollops of batter over Charoset and spread evenly. Sprinkle with 1 cup Charoset and remaining cinnamon-sugar. Batter will fill pan completely.

Step 5Bake at 350 degrees until toothpick inserted into center comes out clean and cake is golden brown, 1 hour.

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