Haroset Cake with Zabaglione Sauce
Haroset is a fruit-and-wine concoction eaten during the Passover Seder
and said to represent the mortar that the Israelites used to build
Pharaoh's temples. Here's a flourless cake that uses those flavors to
create a dessert perfect for Passover - and with a luscious, thick,
Italian sauce (pronounced zah-bahl-YOH-nay).
Makes 12 servings
ACTIVE TIME: 45 minutes
TOTAL TIME: 3 1/4 hours
EASE OF PREPARATION: Moderate
4 sheets whole-wheat matzah (5 ounces), broken into pieces
2/3 cup walnut pieces
1 tart green apple, peeled and diced
2 teaspoons freshly grated lemon zest
1 teaspoon ground cinnamon
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
2 tablespoons white sweet dessert wine, such as Muscat or ice wine
5 large eggs, at room temperature
3/4 cup packed light brown sugar
6 egg yolks (including the 2 reserved in Step 3)
1/4 cup granulated sugar
2/3 cup white sweet dessert wine, such as Muscat or ice wine
- To prepare cake: Preheat oven to 350F. Grind matzah in a food
processor until powdery; transfer to a medium bowl. Coat a 9-inch
springform pan with cooking spray. Place 3 tablespoons of the ground
matzah in the pan; turn and tilt to coat the sides and bottom. Transfer
the remaining matzah to a bowl and set aside.
- Put walnuts, apple, lemon zest, cinnamon, ginger and salt in the
food processor; process until finely ground. Add 2 tablespoons wine and
process until a paste forms.
- Separate 4 of the eggs; reserve 2 yolks for Step 4 and 2 yolks for
the zabaglione sauce (Step 7). Beat the 4 egg whites in a medium bowl
with an electric mixer on high speed until soft peaks form.
- Beat the remaining whole egg and 2 of the egg yolks with brown
sugar in a large bowl on medium speed until thick and very creamy,
about 4 minutes.
- Fold the walnut mixture into the egg-yolk mixture using a rubber
spatula. Fold in the reserved ground matzah, then fold in the whites
until incorporated. Scrape the batter into the prepared pan, spread to
the edges and gently rap the pan against the counter a few times so the
matzah on the side falls down onto the batter, forming a decorative
- Bake until lightly browned and a toothpick inserted into the center
comes out clean, about 45 minutes. Cool on a wire rack until room
temperature, about 2 hours.
- To prepare zabaglione sauce: Shortly before serving, bring about 1
inch of water to a boil in the bottom of a double boiler (see Tip). In
the top of the double boiler, off the heat, beat 6 egg yolks and sugar
with an electric mixer on medium speed until thick and pale, about 3
minutes. Beat in 2/3 cup wine. Adjust the heat and place the top pan
over gently simmering water. While maintaining a slow simmer, beat the
sauce on medium speed until it is thick enough to hold its shape when
mounded up into hills with a spoon, about 5 minutes. Serve the cake
with the sauce.
NUTRITION INFORMATION: Per serving: 211
calories; 8 g fat (2 g sat, 2 g mono); 155 mg cholesterol; 28 g
carbohydrate; 6 g protein; 2 g fiber; 130 mg sodium; 123 mg potassium.
2 Carbohydrate Servings. Exchanges: 2 other carbohydrates, 1 fat.
All recipes courtesy of EatingWell.com.