Apple Almond Cake
Recipe type: Desserts
  • 1 can (1 pound) almond-flavored Passover macaroons, Meringues
  • 1 cup toasted ground almonds
  • ¼ pound unsalted margarine, melted
  • 8 tart apples
  • ¾ cup sugar
  • 2 tablespoons lemon juice
  • ½ cup golden raisins, plumped in sweet Passover wine or apple juice
  • 2 jars (12 ounces each) Passover preserves (cherry, raspberry, or strawberry)
  • Toasted sliced almond, for garnish
  • Fresh berries for garnish (optional)
  1. Preheat the oven to 350°F.
  2. Break up the macaroons into small pieces. Place them on baking sheet and bake for 15 to 20 minutes, until lightly browned. Transfer toasted macaroons to a processor or blender and process until fine crumbs. Add almonds and margarine and blend until mixture comes together well. Generously oil an 8-inch spring form pan. Remove 2 cups of the macaroon mixture and press into the bottom of the pan.
  3. Peel, core, and slice the apples and place them in a saucepan with the sugar and lemon juice. Mix well. Cook over low heat until the juices appear and the apples soften, 15 to 20 minutes. Drain thoroughly. In a processor, chop the apples fine, but do not purée. Add the raisins and toss. Set aside.
  4. Place half of the apple mixture on top of the crumb mixture. Spoon the preserves into a bowl and mix well. Spread half the preserves over the apple mixture. Add the remaining apple mixture and the remaining preserves. Sprinkle with the remaining macaroon mixture.
  5. Bake for 45 to 55 minutes. Cool on a wire rack, then cover and refrigerate at least 6 hours, or overnight. Just before serving, remove the cake from the pan, place it on a platter, and garnish with toasted almonds, dollops of preserves, and fresh berries.
Recipe by Gourmet Passover Cooking at