Cake: Fruit & Nut Matzo Pudding Cake - dairy, pareve

Posted by : Karen Selwyn

At one point in the instructions for this recipe, you are told to drain
the wine off the fruit and reserve for use for marinating more fruit
for a second cake later in the holiday observance.  I smiled when I read
that.  With the amazing assortment of Passover recipes we are acquiring
in the newsgroup/archives, I doubt I'll be making anything twice.

Karen Selwyn

*   *   *   *   *   *

Fruit and Nut Matzo Pudding Cake

1/4 cup chopped figs 
1/4 cup raisins 
1/4 cup red wine 
4 matzos 
2 level tablespoons matzo cake meal 
3/4 cup margarine or butter, melted 
3 eggs, beaten 
3/4 cup sugar 
1/4 cup chopped walnuts 
1 teaspoon cinnamon 
1 rounded tablespoon favorite marmalade 
1 teaspoon vanilla extract 
1 Granny Smith or other cooking apple
Juice of half a lemon 
1 teaspoon granulated sugar 

Place the figs, raisins and wine in a shallow, flat-bottomed glass dish.
Mix ingredients together with a spoon, and set aside. 

Preheat oven to 325 F. Line an 8-inch springform pan with parchment
paper. Wet the parchment paper to make it adhere to the pan, and set
aside. 

Place the matzos in another shallow-bottomed dish. Break up the matzos
to get them to fit inside the dish, and add water to cover. Let the
matzos soak for 5 minutes. Drain the water from the dish. Gently squeeze
the matzos. Return to the dish and mash with a fork. Add the matzo cake
meal and half the melted margarine or butter, and stir to incorporate. 

Add the beaten eggs and mix them into the matzo batter. Mix in the
sugar, pecans, cinnamon, marmalade and vanilla extract. Set aside. 

Drain the figs and raisins and mix them into the batter. (You may
reserve the wine drained off the fruit for another matzo pudding to be
prepared in the coming week.) 

Peel and coarsely grate the apple. In a small bowl, combine the grated
apple with the lemon juice. Add the apple mixture to the matzo batter. 

Pour the batter into the prepared springform pan. Smooth out the top of
the batter with the back of a spoon.  Drizzle the remaining melted
margarine or butter over the top of the pudding.  Sprinkle the 1
teaspoon of sugar over the top of the pudding. 

Bake in preheated oven for 1 hour, or until a knife inserted in the
center comes out clean. 

Let pudding cool enough to handle.  Release the pudding from springform
pan onto a serving plate. Peel off the parchment paper from the sides.
As you cut the pudding, remember to separate the parchment paper from
the bottom of each slice. 

Serve warm or chilled, topping each slice with whipped cream, following
a vegetarian or fish meal. 

Source: "Passover Desserts" 
         Zillah Bahar
         SAN FRANCISCO EXAMINER (on-line edition), 4/16/97

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