Musk Apple Cake is a modern Jewish recipe for a classic musk and apple cake made with matzoh cake meal and flavoured with vanilla and lemon zest that's based on a cinnamon version typically served for Passover. The full recipe is presented here and I hope you enjoy this classic Jewish version of: Musk Apple Cake.
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The aroma of musk has long been used in perfumery and cooking. The Elizabethans and Stuarts considered it to be an aphrodisiac. Originally it can from animal glands, but a number of plants also have the musk aroma. This recipe uses musk mallow seeds to flavour a traditional Jewish apple cake, bringing back a long-lost spice sensation to the kitchen.
Ingredients:
For the Apple Layer:
50g sugar
2 tsp ground musk mallow seeds
1/4 tsp freshly-grated nutmeg
5 large apples, peeled, cored and thinly sliced
6 dried apricot halves, coarsely minced
For the Cake:
105g matzoh cake meal (finely-ground matzoh bread)
150g white granulated sugar
80ml vegetable oil
3 eggs, separated
2 tbsp vanilla extract
2 tsp finely-grated lemon zest
1/4 tsp kosher salt
For the Topping:
45g walnuts, finely chopped
2 tsp ground musk mallow seeds
1/2 tsp sugar
Method:
Combine the sugar, musk mallow seeds and nutmeg in a bowl. Stir together with a fork then place the apples and apricots in a large bowl and stir in the sugar mixture. Toss to combine then set aside.
Combine the matzoh meal and sugar in a large bowl then whisk in the egg yolks, vegetable oil, vanilla extract and lemon zest. Continue beating until smooth. Add the egg whites to a clan and dry bowl then beat until still. Stir a generous spoonful of the beaten egg whites into the matzoh mixture then fold in the remainder (do not stir or you will lose all the air).
Spoon half the batter into a greased and lined springform cake tin then arrange the sliced apples in a circular pattern on top of the batter. Sprinkle any remaining apricots on top then top with the remaining batter. Now combine the walnuts, musk mallow seeds and sugar in a bowl. Sprinkle this mixture on top of the cake.
Transfer to an oven pre-heated to 170°C and bake for between 50 and 55 minutes, or until the top is golden and the cake is cooked through (a skewer inserted into the centre of the cake will emerge cleanly). Allow to cool for 10 minutes in the tin then turn out onto a wire rack to cool completely before slicing and serving.
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