Apple Rosemary Matzo Cake

Ingredients

• 6 granny smith apples, peeled, cored, and grated
• 3 whole eggs, divided
• 3 egg yolks
• 1/2 tsp. kosher salt
• 2/3 cups white sugar
• 1 cup matzo meal (store-bought or make your own by finely processing matzo in the food processor!)
• 2 tsps. rosemary, minced
• 1 tsp. lemon zest
• 1 tbsp. calvados or other brandy
• 2 tbsp. honey
• 1/4 cup pecans, minced

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease an 8-inch springform pan with cooking spray.
3. Peel, core, and grate apples using the grater blade on a food processor or a box grater.
4. Wrap grated apples in a kitchen towel and squeeze out as much liquid as possible. Set apples aside.
5. Divide three whole eggs--egg yolks and egg whites--into two separate bowls.
6. Add three more yolks to the egg yolk bowl for a total of six egg yolks (you can discard or save the three extra whites for egg white omelets).
7. Using a hand-held mixer to beat the egg yolks while adding the salt and 2/3 cups of sugar in a steady stream. Continue to beat until egg yolks have lightened in color and thickened in texture.
8. Fold in grated apple, matzo meal, rosemary, lemon zest, and brandy. Then, set aside.
9. In a clean, dry bowl, use a hand-held mixer to whip the egg whites until they form stiff peaks.
10. Fold the egg whites into the apple and matzo mixture.
11. Pour the batter into the greased springform pan.
12. Drizzle honey over the top of the batter.
13. Sprinkle with pecans.
14. Bake for 45-55 minutes or until the top of the cake is lightly browned and pulling away from the sides of the spring form pan.
15. Let cool completely. Then serve, garnished with more honey and rosemary and topped with a scoop of vanilla ice cream.