From Florence Greenberg’s Jewish Cookbook (first published in 1947)
Happy Passover (Pesach) everyone! Is anybody else really craving a sandwich or a big bowl of pasta right about now?
This is definitely (in my opinion) the best specifically Pesach dessert of all time. I mean, there are other good desserts to have during Pesach, like pavlova and chocolate mousse, but as this one has matzo meal in, it is only really made at Pesach – who would want to cook with matzo meal at other times (except for schnitzels or fried fish)?
I’m posting this recipe now because there are still a few days of Pesach left – I really do urge you to make this if you can. It is seriously wonderful. This pudding is kind of like an apple kugel, but much lighter, and supremely apple-y. If I was Nigella Lawson I would call it a ‘slightly slumped soufflé’.
Serves 4 - could potentially serve more, but everyone will want second helpings
450g cooking apples
3 eggs, separated
100g caster sugar
3 tbsp fine matzo meal
1 tbsp ground almonds
zest and juice of 1 lemon
½ tsp cinnamon
Preheat the oven to 190c
Use a bit of butter or margarine to grease a deep-ish baking dish.
Peel the apples and the grate them – don’t core them first, but rather grate around the core (to save you from grating your fingers off). Mix the grated apple with the lemon juice and zest immediately to stop it from discolouring.
Whisk the egg whites until stiff.
Beat the egg yolks with sugar until pale and creamy. Add the lemony apple, matzo meal, ground almonds, and cinnamon. Mix thoroughly, and then fold in the egg whites (it will look a bit gross at this stage).
Pour the apple mixture into the baking dish, and bake for 1 hour. When it is ready it will look cake-y on the top, and light and wobbly in the middle. It isn’t the prettiest of desserts, but it is so ruddy delicious that no-one will care.