April 3, 2010 “Did I just break passover?!” – an unnamed taster
Apparently this passover apple kugel was so good that an unnamed taster asked if she had broken passover. You could eat this as at a brunch, to accompany a meal, or even as dessert — I DEFINITELY recommend it.
Apple Kugel – The World of Jewish Entertaining, Gil Marks
- 1/2 cup granulated or packed brown sugar (I used brown sugar)
- 1/2 cup matza cake meal
- 1/4 cup ground almonds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs, separated
- 1/2 cup vegetable oil or melted unsalted margarine (I used vegetable oil)
- 1 teaspoon vanilla extract or grated lemon zest (I used vanilla extract)
- 6 large (about 2 pounds) tart apples, peeled, cored, and thinly sliced or diced
- 1/2 cup raisins, chopped pitted dates, or chopped dried apricots (I used dried apricots)
- 1/2 cup coarsely chopped almonds, hazelnuts, pecans, or walnuts (optional — I omitted)
- Preheat the oven to 350 degrees. Grease a 9-inch-square baking pan.
- Combine the sugar, matza cake meal, almonds, cinnamon, and salt. Beat the egg yolks until thick and creamy. Blend in the oil and vanilla. Stir in the sugar mixture. Add the apples, tossing to coat. Add the raisins and, if desired, the nuts.
- Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not try, about 5 minutes. Fold 1/4 of the whites into the apple mixture, then fold in the remaining whites.
- Spoon the mixture into the prepared pan. Bake until golden brown, about 45 minutes. Serve warm or at room temperature.