Today in the kitchen I made a delicious Apple Cake in honor of Passover week. The cake was made with Matzo Meal instead of using traditional flour and I topped it off with my homemade whipped cream.

There is nothing in the world like an apple cake baked fresh from the oven topped with homemade whipped cream 😋

Apple Cake for Passover

Ingredients

2-1/4 cups matzo cake meal, divided ***

4 large apples, peeled and sliced (I used Granny Smith apples)

2-1/4 cups sugar, divided

6 eggs

2 teaspoons ground cinnamon

1 cup vegetable oil

1/4 cup water

1 tablespoon potato starch (I used cornstarch in the place of potato starch)

Whipped cream, optional (see recipe below for homemade whipped cream)

***if you cannot find matzo cake meal, use regular meal and use a food processor to grind the meal into flour.

Directions

Preheat oven to 350 degrees. Grease a 13×9-inch baking dish and sprinkle with 1/4 cup matzo cake meal. Set the dish aside until it’s time to add your cake batter.

In a large bowl, combine the sliced apples, 1/4 cup sugar and cinnamon; set aside.

In another large bowl, beat the eggs until slightly thickened. Gradually add the remaining sugar and beat until thickened and has a lemon color.

Beat in the vegetable oil and water.

Combine the potato starch and the remaining matzo meal; add to the egg mixture and mix all of the ingredients really well.

Pour half of the batter into your prepared baking dish. Top with the slices apples and remaining batter.

Bake for 40-45 minutes until the center of the cake is completely done.

Cool on a wire rack.

If desired, top with whipped cream.

Homemade Whipped Cream

Ingredients

1 cup heavy whipping cream

2 Tablespoons confectioners’ sugar or granulated sugar

1/2 teaspoon pure vanilla extract

Directions

Using a handheld or stand alone mixer, whip the heavy whipping cream, sugar, and vanilla extract on medium-high speed until medium peaks form (about 3–4 minutes).

Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.