Passover observances begin this coming Monday, and while this vegan dessert can be enjoyed by anyone, anytime, it is special to Passover because it contains no leavening and substitutes matzo meal for flour. It’s best eaten warm with your favorite frozen or whipped topping. Full recipe after the jump…
Make this for a crowd as if easily serves 8-10. Use a 10-inch pie dish and begin by preheating your oven to 375º F.
3 1/2 cups apples, cored and cut into 1/2-inch dice (3 medium apples)
1 cup apple juice
1 tablespoon cinnamon
2 tablespoons maple syrup
a little pinch of salt
Combine all the above ingredients in sauce pan, bring just to a boil, then reduce heat to a slow simmer and simmer 15-20 minutes or until the apples are tender, but not mushy. While the apples are cooking, get together the matzo layer.
For the pudding-cake layer: Measure all these ingredients into a large mixing bowl:
1 3/4 cup matzo meal or about five matzos ground up to a meal in your food processor
1 cup lightly toasted walnuts or almonds, chopped
3/4 cup raisins
1/4 cup canola oil
1/2 cup maple syrup
4 teaspoons cinnamon and 1 teaspoon nutmeg
tiny pinch salt
2 cups rice or soy milk
Stir all the above ingredients together well to combine. Oil a 10-inch pie plate and pour the apple layer in first and spread evenly. Pour the matzo layer on top of the apples and smooth and press down. Cover with foil and bake in a 375º F oven for 40 minutes. Reduce oven heat to 350º F, remove foil and bake another 15-20 minutes or until golden brown on the top. Allow to cool a bit before serving.