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Prep time
30 minutes
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Cook time
1 hour 15 minutes
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Serves
8-12
Author Notes
Living in Odessa is Ada, a Ukrainian grandmother who has held onto this beloved recipe from her childhood.
Ada, active in her community, uses her passion for cooking to help others. A Holocaust survivor and local volunteer, she regularly hosts local elderly who lived through WWII and communism, providing them with a taste of their Jewish roots with her home cooking.
Now, in time for Passover, Ada is sharing this long held family recipe for Matzah Babka.
—Ada
Ingredients
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1 cup
Walnuts, finely crushed
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6
Eggs
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1 1/4 cups
Sugar
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1 1/14 cups
Matzah, crushed
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2 teaspoons
Tart Juice (ex. cherry)
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1/2 teaspoon
Vanilla Extract
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Powdered Sugar (optional)
Directions
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Separate the white and yolk from the eggs, combining the whites into one bowl. Set the yolks aside.
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Slowly add the sugar to the egg whites. Add in the egg yolks.
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Add the crushed matzah. Using a stand or hand mixer whip the mixture until it is the thickness and texture of sour cream.
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Add in the walnuts, juice and vanilla extract. Mix together and let sit for 5 minutes
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Line a round baking tin with parchment paper. Pour mixture into tin and place in cold oven (do not pre-heat), set oven to 350 degrees. Let cook for 1 hour – 1 hour and 15 minutes.
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Remove from over, let cool. If desired, coat the cake with powdered sugar.
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