Arthur Schwartz's Passover Pareve Apple Cinnamon Nut Cake

3 eggs
3/4 cup sugar
1/3 cup veg oil
3/4 cup matzo cake meal
3 large apples (preferably golden delicious or crispin) 


Topping
1/2 c- 3/4 c coarsely chopped walnuts
1/2 c sugar
1 Tablespoon cinnamon
pinch if nutmeg


Preheat oven to 350'F. Lightly oil an 8 inch square baking dish.
Peel, core, and slice apples (1'') and set aside.
Mix ingredients for topping and set aside.
In a seperate bowl, beat the eggs until well mixed. Beat in sugar until mixture is thick and foamy. Add oil in a steady stream. With a spatula, stir in the matzo meal and mix until well blended.
Pour half of the batter into the pan, arrange sliced apples on top, pour the remaining batter, more apples, and cover evenly with topping.
Bake for 60-75 minutes, or until the sides of the cake pull gently away from the corners of the pan. A cake tester will not work with this cake.
Let sit in the baking dish, for several hours, until cool, before cutting and serving. This cake can be made a day ahead and stored in an airtight container.
Drizzle with caramel syrup and serve with ice cream if desired.

Traditional Passover Coconut Almond Macaroons

3 egg whites 
1/2 cup granulated sugar 
2-1/2 cups sweetened flaked coconut
1 cup almonds, finely chopped (can substitute for half almond meal, half chopped almonds)

Preheat the oven to 350°F. Lightly grease a large baking sheet.  In a medium bowl beat egg whites into soft peaks. Gradually add sugar, beating after each addition until peaks are glossy. Fold in coconut and nuts.  Process in mixer for 10 seconds. Using your hands, roll tablespoonfuls of mixture into rounds and set on baking sheets. Bake 15 to 20 minutes, or until lightly golden. Cool on racks and store in an airtight container. Macaroons will keep 2 to 3 days.  Makes 1 1/2 - 2 dozen macaroons. Tips: For an extra special treat, melt chocolate chips and drizzle over cookies.

Coconut Almond Balls (Vegan, No Bake and Kosher for Passover!)

1 cup almond meal
1 cup unsweetened coconut flakes
2 tablespoons agave syrup or honey

Optional flavoring:
Add 1 teaspoon almond extract, or rum/brandy, or orange peel.

Coating:
unsweetened cocoa powder (I used raw cacao)
coconut flakes


Combine ingredients in mixer until it forms a thick paste. Roll into small balls, cover in desired coating, and place in mini cupcake liners.


Makes about 15 walnut sized balls.


Tips: If using sweetened coconut flakes, use a little bit less honey; unless you like your macaroons sweet.