Reviewed: Apr. 7, 2012

Excellent Passover dessert. Very moist, which is a nice departure from your typical dry Passover cake. More like a cobbler in texture. I used 1 cup of cake meal instead of the 1.5 cups matzo meal. I also added 1/2 tsp almond extract to the batter.

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Reviewer:

LWinNY

Reviewed: Apr. 23, 2011

This was the best passover dessert we ever had. The first time I can say we finished it all. Definately put the brown sugar on top. Really adds something to a very good cake.

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3 users found this review helpful

Reviewer:

wolfmommy

Reviewed: Apr. 19, 2011

If you look at the picture, it appears to be a spring-form pan even though the recipe calls for 9x13 dish. I used a spring-form pan and it turned out looking absolutely amazing. I doubled the dough, but didn't use quite all of it, but most. I did sprinkle a mixture of sugar and and brown sugar on top for decoration after baking. Can't wait to taste!

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Reviewer:

luvmykitti

Reviewed: Apr. 19, 2011

Made it yesterday, in a 9" circular pan, about 4 apples. Just added vanilla to the batter and lemon juice to the apples. Everybody loved it!

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Reviewer:

daniela

Reviewed: Apr. 17, 2011

Although this is pretty good, i had a terrible time getting it out of the pan! The top half with most of the apples came out and the bottom half stuck despite the greasing i did before hand. I ended up redoing it in teflon cupcake molds so i could just flip them out. That didn't quite work either so i took a spoon and scooped them into parfait glasses and tea cups. It's cute but looks obviously messed up. I plan on bringing them to passover, sticking them in the microwave for a minute and serving with ice cream and caramel to hide the messiness.

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Reviewer:

SamSBD

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Reviewed: Oct. 19, 2010

For a Passover cake, it really is great! My non-Jewish family and friends all enjoyed it, but the biggest tesitmonial is my own - a self professed "Passover Cake Hater"!!! This is more than edibile, its really good! Skip the nasty mix and make this instead!

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Reviewer:

doodlecooks

Reviewed: Apr. 8, 2010

I used the cake four...and it came out great...more like an apple crisp...but everyone loved it!

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Reviewer:

jennifer Heater

Reviewed: Apr. 4, 2010

This was a wonderful addition to my passover sweets. It came out wonderful and reminded me of an apple cake my mother use to make using flour. My only confusion was the picture of a round cake and the recipe stated to use a 9x13 rectangular pan. I used a cake pan and it was wonderful!

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Reviewer:

Sharon

Reviewed: Apr. 3, 2010

Hello ... Did you mean cake meal rather than matzah meal? I used matzah meal. My cake looked like yours when it ws baked; however, it fell apart when I attempted to slice it, even after being cooled. Thank you for sharing it. Sincerely ... Malky :)

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Reviewer:

Malky

Reviewed: Apr. 2, 2010

This came out really yummy! I followed other reviewers' suggestions of doubling the batter and I atually broke up the recipe into 2 cakes (one for Seder and one for my husband to try at home before I served it to the family)! I baked them in an 8 in. square pan and a 9 in. springform. I also topped both cakes with a brown sugar crumble to make them look a little prettier. The secret to eliminating the bland taste of the matzo is the seasoning. I rarely measure cinnamon and nutmeg out (I know, big sin), I just eyeball a tbs. or so of Pumpkin Pie Spice which I think has the best flavor. I also couldn't find matzo cake meal in any stores, so I just put the matzo meal in the food processor and buzzed it until the texture was just about flour-like. This one's headed for the Passover recipe file!

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8 users found this review helpful