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