Coffee and Nut Cake

Jewish Holiday Cakes, 1986

1 hour — 1 10-inch cake

Ingredients

1	large	sweet apple (peeled and cored)
6		eggs
1	cup	sugar
8	ounce	walnuts (finely ground)
2	ounce	plain chocolate (grated)
1	tablespoon	instant coffee powder
2	tablespoon	matzoh-meal
1	cup	whipping cream
1	tablespoon	powdered sugar

Instructions

Slice the apple thinly, place in a saucepan and cook with a little water for 2 - 3 minutes, until softened.

Grease round 10-inch cake tin with a little margarine. Heat oven to a medium temperature (350F).

In the mixer bowl, place the eggs and the sugar and beat at maximum speed for about 10 minutes, until pale and thick.

Carefully fold in the nuts, grated chocolate, coffee powder and cooked apple, using a wooden spoon. Finally, fold in the matzoh-meal.

Pour batter into a greased tin, bake in heated oven for about 40 minutes, remove from oven and leave to cool.

To serve, sprinkle with powdered sugar or top with whipped cream (to make: beat chilled cream at minimum speed. Gradually add sugar, raise speed of mixer and beat until stiff. Spread on top of cake and store in refrigerator.)