Parve Apple Cake for Passover

Apples aren't just for Rosh Hashana: Grate them right and get a parve seder cake that isn't different from all other cakes.

Vered Guttman
Vered Guttman
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Parve apple cake
Parve apple cake
Vered Guttman
Vered Guttman

The Passover seder is right around the corner and the frenzy to find the perfect recipes has begun! Finding the right dessert is particularly tricky, especially if you separate meat and dairy. After all, how good can it be with no cream, butter or flour?

But this terrific cake is not different from all other cakes. It uses all the tricks in the book: whipped eggs, almond meal… But the real secret is a touch of grated apples and potato starch.

Yield 9” cake or a Bundt cake


6 large eggs at room temperature
1.5 cups sugar, plus more for dusting
4 Granny Smith apples
2 cups almond meal
0.25 cups potato starch
Powdered sugar for dusting


1. Turn your oven to 300 degrees. Grease the cake pan and coat with sugar. Set the pan aside.

2. Put eggs and sugar in the bowl of the stand mixer and whip for 10 minutes.

3. In the meantime, peel and grate the apples, then squeeze them to rid of all the juice. Set aside.

4. Lower the speed of the mixer and add almond meal and potato starch, mix until incorporated. Remove bowl from mixer and gently fold in the apples. Pour to the greased pan.

5. Bake for 60-70 minutes. Check by inserting a toothpick inserted into the center of the cake – if it comes out dry, you're in the clear. Let the cake cool on a rack for 10 minutes. Release the sides with a knife and either flip the Bundt cake into a plate, or if it’s a regular pan, simply move it to a serving plate.

This article was originally published in April 2014

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