It’s billed as a special dessert for Passover. But you can enjoy it anytime! It’s a unique Apple Cake that looks like a pie. And its simple, elegant flavourings will transport you back to your childhood. Yes, it’s Kosher. But no, ‘you don’t have to be Jewish…’
This is a really appealing, interesting and easy dessert that packs in Calories and sugar…. But also packs a flavour and ‘satisfaction’ punch! You’ll appreciate the special crust and the elegant look of the slice on a plate…
New to me!
This dessert ‘form factor’ was new to me. That’s what stalled my surf-scanning at its recipe page. The photo had me right there, before I read a single word.
I thought, for a moment, it was a story about my Mom’s old standby – Ritz Cracker ‘Apple’ Pie. It’s a miracle in a crust that she got from my Dad’s mom – a Depression Era favourite. (Dad always claimed, if he was blindfolded, he couldn’t tell the difference between the Ritz version and real apples.) But I quickly discovered I was reading about something completely different!
AllRecipes contributor Shelly Ross got the recipe from her Mom… And she has no reservations about claiming, “It’s the best apple cake you’ll ever taste!”
What in it?
As I hinted above, there are several factors that make this dish special. The first is the crust.
“A Crust?” you say… Yes. It’s as much a pie as a cake, in conventional terms.
This Apple Cake is shockingly reminiscent of a deep-dish, crumb-crust pie. But the crumbs, in this case, are Matzo Meal. And it’s prepared as a batter into which you pile the thinly-sliced apples. As it bakes, the batter forms a thin, crispy crust on the bottom and a skim of a top layer. At the same time, the batter forms a thick, sweet, cakey environment in which the apples float…
Simple, elegant flavour
The favour of this dish is simple and elegant – the way an Apple Pie should be, in my humble opin-ion. Even with all the sugar in it, the Matzo meal cuts the potentially cloying edge and imparts a smooth ‘feel’ to the overall flavour profile.
I was cheered to see that the only other flavourings Ross and her Mom add are Cinnamon and Nut-meg. I’ve said in the past, and will now repeat: I think too much spice in an apple dish is a mistake. And it’s easy to put in too much, especially Cinnamon. Ross calls for 2 tsp / 10 ml. I might recommend a little less. But that’s ultimately up to you.
If I could only put one other spice in an apple dish, it would be Nutmeg. I love it in so many dishes, sweet and savoury. And it’s a natural flavour buddy with Cinnamon. I might actually recommend a little more than the 1/2 tsp / 2.5 ml Ross calls for. But again…
Easy peasy…
… As Jamey Oliver would say… Prep time is just 20 minutes. The hardest thing you have to do is peel and slice the apples. And think of all the other dinner-prep tasks you can complete while it’s baking for 45 minutes!
My take
This is a great example of an easy, quick, and inexpensive dessert that will WOW your family and guests, alike!
And I hasten to point out that the basic concept and technique behind this cake/pie could be adapted to many other dishes, both sweet and savoury.
I have only just begun to experiment!
~ Maggie J.