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Haroset Cake with Zabaglione Sauce

Source: © EatingWell Magazine
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  45 Minutes
Total Time:  3 Hours 15 Minutes
  12 servings
Haroset is a fruit-and-wine concoction eaten during the Passover Seder and said to represent the mortar that the Israelites used to build Pharaoh's temples. Here's a flourless cake that uses those flavors to create a dessert perfect for Passover - and with a luscious, thick, Italian sauce (pronounced zah-bahl-YOH-nay).

Make Ahead Tip: Wrap the cake in plastic wrap and store at room temperature for up to 1 day. Make the zabaglione sauce just before serving. | Equipment: 9-inch springform pan
For the Cake:
4 sheets  whole-wheat matzo (5 ounces), broken into pieces
2/3 cup  walnut pieces
1   tart green apple, peeled and diced
2 teaspoons  freshly grated lemon zest
1 teaspoon  ground cinnamon
1 teaspoon  minced peeled fresh ginger
1/2 teaspoon salt
2 tablespoons white sweet dessert wine, such as Muscat or ice wine
5 large eggs, at room temperature (see Cake-Baking Tips)
3/4 cup packed light brown sugar
For the Zabaglione sauce:
6 egg yolks (including the 2 reserved in Step 3)
1/4 cup granulated sugar
2/3 cup white sweet dessert wine, such as Muscat or ice wine

Tip: To improvise a double boiler, set a metal bowl over a pan of simmering water. Allow at least an inch between the water and the bottom of the bowl.
Haroset Cake with Zabaglione Sauce Recipe at
Preheat oven to 350 degrees F.

Grind matzo in a food processor until powdery; transfer to a medium bowl. Coat a 9-inch springform pan with cooking spray. Place 3 tablespoons of the ground matzo in the pan; turn and tilt to coat the sides and bottom. Transfer the remaining matzo to a bowl and set aside.

Put walnuts, apple, lemon zest, cinnamon, ginger and salt in the food processor; process until finely ground. Add 2 tablespoons wine and process until a paste forms.

Separate 4 of the eggs; reserve 2 yolks for Step 4 and 2 yolks for the zabaglione sauce (Step 7). Beat the 4 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form.

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.

Fold the walnut mixture into the egg-yolk mixture using a rubber spatula. Fold in the reserved ground matzo, then fold in the whites until incorporated. 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.

Bake until lightly browned and a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack until room temperature, about 2 hours.

Shortly before serving, bring about 1 inch of water to a boil in the bottom of a double boiler (see Tip). 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. Beat in 2/3 cup wine. Adjust the heat and place the top pan over gently simmering water. 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. Serve the cake with the sauce.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Passover Sweets
 Flourless Cakes
Nutrition Facts per Serving
Yield:   12 servings
Calories: 211
Fat. Total: 8g
Protein: 6g
Carbohydrates, Total: 28g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 155mg
Sodium: 130mg
% Cal. from Fat: 34%
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: francis, KS Reviewed: 03/23/2010
Is this a flourless cake?
You talk about spooning the flour into a cup and leveling for proper measurement, but nowhere do I see any flour listed. later you talk about folding to a point where no more "white" is seen. Whole wheat flour is brown the last time I saw any.
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