Haroset Cake With Zabaglione Sauce Recipe

Posted by
Rate It!
Haroset Cake With Zabaglione Sauce
Add your photo!
Ingredients
13
Count
Nutrition
240
Calories
Total time
105
Minutes
Comments Print recipe

Ingredients:

Directions:

  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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 239.97 Kcal (1005 kJ)
Calories from fat 77.77 Kcal
% Daily Value*
Total Fat 8.64g 13%
Cholesterol 159.34mg 53%
Sodium 163.44mg 7%
Potassium 167.39mg 4%
Total Carbs 30.51g 10%
Sugars 18.83g 75%
Dietary Fiber 2.03g 8%
Protein 8.79g 18%
Vitamin C 0.2mg 0%
Iron 1.8mg 10%
Calcium 45.9mg 5%
Amount Per 100 g
Calories 248.31 Kcal (1040 kJ)
Calories from fat 80.48 Kcal
% Daily Value*
Total Fat 8.94g 13%
Cholesterol 164.88mg 53%
Sodium 169.12mg 7%
Potassium 173.21mg 4%
Total Carbs 31.57g 10%
Sugars 19.49g 75%
Dietary Fiber 2.1g 8%
Protein 9.1g 18%
Vitamin C 0.2mg 0%
Iron 1.9mg 10%
Calcium 47.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top