The following recipe for Passover is inspired by the flavors of Spain (almonds, fruits, cinnamon) and also to be all natural. It can be eaten at any meal, including breakfast!

INGREDIENTS

Apple Mixture:

2 apples cut into pieces

¼ cup sugar

¼ cup Water

cinnamon

Additional Ingredients:

3 white eggs

3 yolks

¼ cup sugar

1 cup ground almonds

¼ cup neutral oil

½ cup starch (from potatoes)

INSTRUCTIONS

1) Preheat the oven 350 F

2) Combine and cook apple mixture for 5 minutes until the apples are smooth.

3) Beat the white eggs.

4) Mix the yolks, sugar for 3 minutes. Add the ground almonds, the neutral oil, the starch and apple mixture.

5) Add the white carefully.

6) Put it in a pan.

7) Cook for 25 minutes.

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Hélène Jawhara-Piñer is a PhD in History, Medieval History, History of Food at the University of Tours (France). She was awarded the Broome & Allen Fellowship from the American Sephardi Federation in 2018, dedicated to encouraging continued excellence in the field of Sephardi Studies. As a member of the Research Center CESR in Tours (France), and of the IEHCA (Institute of European History and Cultures of Food), her research interests include Jewish culinary heritage in Spain. Most recently, she is the author of Sephardi: Cooking the History, which can be purchased here.