Name: Apple and Almond Kugel
Yield: 10 to 12 servings
Ingredients: 3 large eggs; ⅔ cup white granulated sugar; ⅔ cup + 2 teaspoons canola oil, divided; 1 teaspoon almond extract; 2 cups matzo meal; 2 tablespoons potato starch; ¾ teaspoon cinnamon; ½ teaspoon ground ginger; ½ teaspoon kosher salt; 1 tablespoon candied ginger, finely diced; 4 large tart green apples (Granny Smith work well), peeled and cut into small dice (⅓ to ½ inch); 2 limes, zested and juiced; ½ cup blanched, slivered almonds

Ingredients

Yield: 10 to 12 servings

3 large eggs
⅔ cup white granulated sugar
⅔ cup + 2 teaspoons canola oil, divided
1 teaspoon almond extract
2 cups matzo meal
2 tablespoons potato starch
¾ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
1 tablespoon candied ginger, finely diced
4 large tart green apples (Granny Smith work well), peeled and cut into small dice (⅓ to ½ inch)
2 limes, zested and juiced
½ cup blanched, slivered almonds

DessertsKosher for PassoverVegetarianPareveEastern Europe

Preparation

Step 1

Preheat oven to 350ºF. Place a 12” cast iron skillet in the oven.

Step 2

Meanwhile, in a large bowl, beat the eggs until well combined. Add sugar and beat until fully incorporated. Add ⅔ cup oil and almond extract, and beat mixture until light and fluffy. Set aside.

Step 3

Combine the matzo meal, potato starch, cinnamon, salt, and both types of ginger in a medium bowl and add to the egg mixture mixing to combine.

Step 4

Place the diced apple, lime juice, and lime zest in a medium sized bowl and toss to combine. Fold into the batter, evenly distributing the apples.

Step 5

Carefully remove the hot cast iron pan from the oven. Add the remaining oil and swirl to coat. Toss in the slivered almonds, ensuring that they are evenly spread across the bottom of the hot pan. Spread the batter evenly on top of the almonds. Bake for 40-45 minutes, until golden around the edges. Let rest for 15 minutes before flipping out of the pan and serving (almond side up).

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