Ingredients
CINNAMONAPPLEAPRICOT
CAKE FOR PASSOVER
APPLE LAYER
5 large apples, sliced thin
1/4 cup sugar
1 tsp cinnamon
6 dried apricot halves, ;coarsely minced
CAKE
3 eggs, separated
3/4 cup sugar
2 tsp vanilla
2 tsp lemon zest, grated fine
3/4 cup matzoh cake meal
1/3 cup oil
1 pinch salt
TOPPING
1/3 cup walnuts, finely chopped
1/2 sugar
2 tsp cinnamon
Directions
1. Toss apples with sugar and cinnamon. Set apples and apricots
aside. 2. Om bowl, combine egg yolks, sugar, vanilla, lemon zest,
matzoh meal and oil. Blend until smooth. In a separate bowl, whip the
egg whites with pinch of salt until stiff and glossy. Loosen batter
with generous dollop of egg whites, then fold remaining egg whites
into batter. 3. Spoon half of abatter into greased 9 inch springform
pan. Arrange apples on top. Dot with minced apricot and cover with
remaining batter. Batter will be thick and sticky; don't worry about
spreading it evenly. 4. Combine topping ingredients and sprinkle over
cake batter. Bake 50 to 55 minutes at 350 degrees. Makes 8 to 10
portions.
Servings: 8 portions
Cinnamon-Apple-Apricot Cake For Passover Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into distant history, in truth as far back as the Egypt of the Pharoahs, and maybe further still. However, generally, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to food historians are some clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Additionally, he informs us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens for example bay, fennel and asafoetida. Moving on, we have two interesting recipe books published in the 14th Century : a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that is popular today, but rather descriptions of the types of food on the tables of the nobility of that period. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from Arab cooking, including parsley, basil and rosemary. These new foods and spices caused an explosion in books on cookery, many of which still exist in private collections. By the advent of the 1900s, recipe books were starting to become popular as a result of more people being able to read, people having more leisure time and having more money to spend. |
We hope you enjoy this Cinnamon Apple Apricot Cake For Passover recipe.
