I first posted this recipe two years ago, and it proved to be a hit, both with readers who saw the recipe on this blog, and with diners in Palo Alto who actually got a taste. I’m making it again for our dinner next Monday, as a way of celebrating the Passover holiday. In place of flour, this recipe uses matzohs, the unleavened bread traditional to Passover, ground into a meal. If you decide to try this is recipe I think there’s a pretty good chance you’ll find matzohs for sale at your local supermarket this week. And whether you celebrate Easter or Passover or neither, I wish you a great weekend. Recipe, after the jump.
APPLE-MATZOH PUDDING CAKE
Make this for a crowd as it 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, rinsed to plump up
1/4 cup light vegetable oil
1/2 cup maple syrup
4 teaspoons cinnamon and 1 teaspoon nutmeg
tiny pinch salt
2 cups rice or soy or almond 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. Serve with your favorite whipped or frozen topping, or make the vegan topping in the recipe below.
RICH TOFU-COCONUT CREAM
(yields about 3 cups)
14 ounce package firm tofu, thoroughly drained
1 cup plus 2 tablespoons coconut cream (thick part of coconut milk)
3 tablespoons maple syrup, or to taste
4 teaspoons vanilla extract
1. Combine everything in a food processor or blender and blend until very smooth and creamy.
2. It’s best to make this ahead of time and allow it to chill for at least 3-4 hours so it can firm up and the flavors meld.