Passover has just begun and up ahead are a few more days with these little guys.
Now, let me preface this by saying, this will be the LEAST healthy recipe you'll probably ever see on Love&Grub, but it is my amazing Grandma's recipe, so that makes it okay in my (recipe) book!
It's important to remember...everything in moderation!
So my genius Grandma came up with this super easy, super delicious recipe!
I think some of the best recipes are those that come from family members, because I don't know about you, but my Grandma and my mom make the best food ever.
I have so many things to learn from them, especially with many traditional recipes, but this was a simple one to get started with.
This cake is layered, filled with a delicious icing made using condensed milk. It leaves some of that baked flavor from the matzah, a nice balanced sweetness that isn't too overpowering and some added crunch from the walnuts.
I cut back a little on the butter, so although it may seem like a lot for my usual recipes, it is actually a much lighter version than the usual...and still just as delicious!
Let's get to the recipe!
9 pieces of matzah, 1 set aside
1 cup walnuts
1 can sweetened condensed milk (14oz)
1/2 stick of unsalted butter**, room temperature
1 tsp vanilla extract
**My Grandma uses 1.5 sticks of butter, so if you are feeling crazy go for it! But 1/2 is just as good in my book!
1. Start by letting your butter soften to room temperature.
2. Place the walnuts into a large ziplock bag and make sure it is closed tightly. Using something heavy, such as a meat tenderizer, crush the walnuts into smaller pieces.
3. When the butter has softened, add the condensed milk and stir until combined. Stir in the walnuts. If the sauce seems extremely thick, add a drop of warm water.
4. Place some parchment paper on a large plate. Begin with one piece matzah, add about 2-3 heaping spoonfuls of the mixture. Spread it out on the matzah but leave about 1/2 inch border. Top with another piece of matzah and repeat, until you have used 8 matzah slices. The 8th and top piece will not get the icing on it.
5. You should have a little icing left. Take the last piece of matzah, crush it and add into the mixture. Use this as a crumble to top the cake with.
6. Take a new plate, turn it upside down and place it on top of the cake. Top this plate with something heavy, such as a small pot of water. You will need something to condense the cake and press the sauce into the matzah.
7. Leave the cake refrigerated, covered and pressed overnight, or at least 6-8 hours.
This is definitely one of my favorite parts of Passover! I look forward to my Grandma's cake every year...and now she taught me so I can make my own!
Hope you enjoy and happy holidays to all!
Lots of LOVE,