Passover apple cake

Method

1. Heat oven to 165C
2. Prepare a 23cm cake tin by lining the bottom with baking paper and greasing
3. Place sultanas in a microwavable bowl with the orange juice and microwave on high for 1 minute
4. Mix sultanas and orange juice with the sliced apples
5. Mix the walnuts with the orange zest, cinnamon, nutmeg, ginger and half of the sugar
6. In a cake mixer beat the eggs and remaining sugar until thick and foamy
7. Fold in oil and matzo cake meal
8. Spread half of the batter on bottom of cake tin
9. Layer half of the apple slices over the batter
10. Sprinkle half of the walnuts mixture over the sliced apples
11. Repeat layering with the batter, sliced apples and walnut mixture
12. Place in middle of oven and bake for 1 hour
13. Remove from oven and allow to cool in the cake tin
14. Place some baking paper on top of the cake and press lightly to compact the cake slightly
15. Remove from the cake tin and keep in an airtight container

Tips-

Matzo cake meal like very fine bread crumbs.  The difference is that matzo bread are unleavened.  Jewish dietary laws (Kashrut) forbid the use of leavening agents (baking powder, yeast etc) during Passover, hence the use of the matzo cake meal as a binder.  If you're not concerned with keeping your cake in line with Kashrut and don't have any matzo cake meal you can use breadcrumbs instead- just process them in a food processor first until they are very fine.

This cake keeps well for several days and will improve after a day of storage in an airtight container.