Moist Passover Apple Cake Popular Recipes

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Moist Passover Apple Cake

"Unbelievably wet cake. Most Passover cakes are very dry however this cake is especially moist."

Ingredients :

2 tablespoons vegetable shortening, room temperature
3 eggs, separated
1/2 cup vegetable oil
1/four cup orange juice
1 cup white sugar
1 cup matzo cake meal
half teaspoon salt
3/four cup white sugar
1/2 teaspoon ground cinnamon
4 Granny Smith apples - peeled, cored, and quartered

Instructions :

Prep : 30M	Cook : 9M	Ready in : 1H15M

Preheat oven to 350 degrees F (175 stages C). Grease an eight-inch square baking dish with vegetable shortening.
Beat egg whites in a steel, glass, or ceramic bowl with an electric powered mixer till stiff peaks shape. Lift your beater or whisk immediately up: the egg whites need to form a sharp height that holds its shape. Set apart.
Place the egg yolks, oil, and orange juice right into a blending bowl; beat with an electric powered mixer till creamy and thick, approximately 5 mins. Stir in 1 cup of sugar, blending properly, then gently stir inside the matzo cake meal and salt. Use a rubber spatula or cord whisk to fold about 1/3 of the crushed egg whites into the matzo meal combination. Gently run the spatula via the middle of the aggregate, then across the facets of the bowl, repeating till fully included. Add the last egg whites, folding till simply integrated.
Mix together three/4 cup of sugar with cinnamon in a bowl. Spread half of the batter into the prepared baking pan; distribute the apple quarters calmly over the batter. Sprinkle the apple portions with approximately half cup of the sugar-cinnamon mixture, unfold the remaining batter over the apples; sprinkle the final sugar-cinnamon combination over the top of the cake.
Bake within the preheated oven until the cake is golden brown, about 45 minutes. Cut into squares while nevertheless warm.

Notes :

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