Passover Apple Cake

Classic Jewish Easter cake

½ tsp Ground Cinnamon, organic
½ tsp Ground Ginger, organic
½ tsp Mace, organic
½ tsp Whole Nutmeg, organic
Approximately 20cm oven proof dish
50g coarsely chopped walnuts
300g sugar
3 large eggs
225g butter, melted
90g matzo meal or dry breadcrumbs
5 medium apples, such as Golden Delicious or Crispin, peeled, cored, halved, and cut into 1cm thick slices
40g raisins (optional)

Preheat oven to 170C with a rack set in the center. Lightly oil or butter an baking dish with .
Mix together walnuts, 100g of sugar, cinnamon, nutmeg, mace, and ginger in bowl and set aside.
In the bowl whisk, the eggs and remaining sugar until mixture is thick and foamy. Gradually whisk in the melted butter. Scrape down the sides of the bowl as necessary. Stir in matzo cake meal.
Pour half of the batter into prepared cake pan. Sprinkle over half of the walnut mixture, half of the apples, and raisins. Pour over remaining batter and top with remaining apples; sprinkle over remaining walnut mixture.
Transfer cake to oven and bake until the sides of the cake pull away from the baking dish very slightly and topping begins to caramelize, about 1 hour and 15 minutes. Remove cake from oven and let stand for several hours until completely cool, before cutting.

Keep cake covered tightly with plastic wrap for up to 2 days, as the flavour improves with age.