With limited options, many Passover cakes are filled with sugar. I created this recipe to give my family a healthful alternative to traditional Passover cakes. They love it and I have to make several batches of this cake to keep up with the demand. To make the apple syrup for this recipe, boil one jar of apple juice in a heavy bottomed saucepan until reduced by half.  Let the syrup come to room temperature. You can refrigerate any leftover syrup for one week.


  • 12 eggs, separated
  • 1/3 cup apple syrup
  • 6 oz. ground almonds
  • 1 medium banana, pureed
  • 6 Tbsp. apple syrup


Preheat oven to 350 degrees. Whip egg whites until stiff. Slowly add 1/3 cup apple syrup and keep beating until stiff. In a large bowl, beat together the egg yolks, almonds, banana and 6 Tbsp. apple syrup. Fold the whites into the egg yolk mixture and gently pour into a 9" x 13" pan. Bake for 50 minutes.