Haroset (AKA charoset or halek/halaq) is a staple Passover spread or paste made with a mixture of fruit, nuts, honey, wine and spices, to symbolize the mortar that was used by Jewish slaves to make bricks in Egypt. While haroset is typically only seen on the Passover seder plate, I’ve used the flavors of my childhood haroset to inspire this cake. My haroset cake is packed with apples, honey, cinnamon, sweet kosher wine and chopped walnuts. But feel free to make this recipe your own; try substituting chopped pears for the apples, or use pecans in place of walnuts.
This gluten-free (and dairy-free!) cake is a far cry from the dry, mealy cakes of Passover’s past. I ditch dense matzah meal for rich, nutty almond flour, and keep it moist with juicy apples and a splash of kosher wine. Thanks to whipped egg whites folded into the batter, the cake stays light and fluffy. Serve with freshly whipped cream or ice cream to end your Passover seder. (It would also work well at Rosh Hashanah, particularly for those with a gluten-free diet.)
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