Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. CAKE RECIPE: | 2. Preheat oven to 350°F | 3. Grind matzo in a food processor until powdery; transfer to a medium bowl. | 4. Coat a 9-inch springform pan with cooking spray. (Pam because it has oil plus flour and they make it kosher for Passover) | 5. Place 3 tablespoons of the ground matzo in the pan; turn and tilt to coat the sides and bottom. | 6. Transfer the remaining matzo to a bowl and set aside. | 7. Put walnuts or almonds, apple, lemon zest, cinnamon, ginger and salt in the food processor; process until finely ground. | 8. Add 2 tablespoons wine and process until a paste forms. | 9. Separate 4 of the eggs; reserve 2 yolks for Step 4 and 2 yolks for the zabaglione sauce. | 10. Beat the 4 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. | 11. 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. | 12. Fold the walnut mixture into the egg-yolk mixture using a rubber spatula. | 13. Fold in the reserved ground matzo, then fold in the whites until incorporated. | 14. Scrape the batter into the prepared pan, spread to the edges and gently rap the pan against the counter a few times so the matzo on the side falls down onto the batter, forming a decorative edge. | 15. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 45 minutes. | 16. Cool on a wire rack until room temperature, about 2 hours. | 17. ZABAGLIONE SAUCE: | 18. Shortly before serving, bring about 1 inch of water to a boil in the bottom of a double boiler. | 19. 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. | 20. Beat in 2/3 cup wine. | 21. Adjust the heat and place the top pan over gently simmering water. | 22. 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. | 23. Serve the cake with the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat matzo	4	sheets		-	-	-	-
walnut	2/3	cup	chopped	1284.7467	0.0	0.0	145.3333
tart green apple	1	tart	peeled diced	-	-	-	-
lemon zest	2	teaspoons	grated	-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
ginger	1	teaspoon	minced peeled	1.6	0.3554	0.0364	0.015
salt	1/2	teaspoon		-	-	-	-
dessert wine	2	tablespoons	sweet	-	-	-	-
egg	5			357.5	1.8	31.4	23.775
brown sugar	3/4	cup		627.0	161.8485	0.198	0.0
egg yolk	6			328.44	3.6618	16.1772	27.0708
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
dessert wine	2/3	cup	sweet	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.