Help! Matzo "cake" meal?
I'm making a Passover friendly lemon cheesecake, and it calls for Matzo cake meal to make the crust. Is this just a fancy way of saying matzo meal, or is there an actual matzo cake flour product? I have been to Safeway and Trader Joe's and saw nothing of the sort.
burritobelle I have bought Manischewitz products for years and their brand for matzo meal for making matzo balls for soup. I was shopping the other day at Safeway and saw another kosher product, to try something different. So I bought Streiz brand, and can't wait to see how the matzo balls come out (it's one of my favorite soups). Anyway try this link, I think they may have what you're looking for.
Please let us know how the cheese cake turns out, good luck!
Last night I made a recipe which called for matzo cake flour - which I could not find anywhere - and replaced it with matzo meal ground as fine as I possibly could. The texture was still too dense, I believe.
Bumping this topic up to see if anyone knows of a mail order source for matzo cake meal (?)
If this is just for the crust, I think you could easily get away with using ordinary matzoh meal in the recipe. Yes, cake meal is more finely ground, but when I make a graham cracker crust for cheesecake the crumbs are more like the coarseness of regular matzoh meal. Don't go out and buy a box of cake meal just for this.
Cake meal is essential, however, for certain Passover cakes - like sponge cake and other light foamy things. But a crumb crust? Nah.
The kosher grocery and regular groceries in my area were all sold out of the matzo flour! I cheated and substituted graham crackers for the crust.
I highly recommend the Passover cheesecake recipe from last month's Gourmet magazine - it was the best I've ever baked. There are ground, toasted almonds in the crust - yum!
Agree that ckae meal is very fine, almost consistency of flour or cornstarch. If you can't find it or make it and are looking for a Passover lemon cheesecake, I made this over the weekend to rave reviews. People really appreciated that it is low fat, virtually sugar free, and very tasty. The lemon curd topping is very tart, you may want to add more Splenda/sugar.
Low Fat Lemon Cheesecake
1 3/4 cups ground coconut macaroons
2 T cup unsalted butter, melted
3 (8-ounce) packages fat-free or low fat cream cheese
1 cup fat-free or low fat sour cream
2 cups sugar or sugar substitute (recommended: Splenda)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup sugar or sugar substitute (recommended: Splenda)
2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute
Make crust: Preheat oven to 325 degrees F.
Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.
Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not over-bake, as it will firm as it cools).
Let cool completely.
Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Let stand at room temperature for 30 minutes. Spread lemon curd over top. Refrigerate cooled cheesecake 8-12 hours. Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Garnish with raspberries and zest, if desired.
I used the matzo cake flour for the first time this Passover and the results were excellent. I made a meyer lemon spongecake and it was light as a feather and moist... But I also used 12 eggs both whipped whites and yolks, The cake flour comes in a can and can be found in an aisle that specializes in kosher for Passover. My recipe only called for 1 cup of this flour for a 10 inch cake. It's much finer and more powdery than matzo meal.
Now that sounds wonderful! I have a surplus of cream cheese. It has expired, but I'm using it anyway. I tasted it yesterday and it taste fine, and the color still nice. I have been looking for a good light filling, can you recommend this one? And if you do, would you share your recipe please? TIA! s
PASSOVER LEMON SPONGE CAKE
Your cake sounds so yummy and I'm only finding chocolate desserts for Passover, however, I did find a brownie recipe that had great reviews, but I want to make your 12 egg sponge cake. I found a recipe in Joan Nathan's Jewish Holiday Cookbook and even though it is called Passover Lemon Sponge Cake it only has the zest of one lemon along with the zest of one orange AND 1/2 cup of orange juice. How this is lemon cake and not orange cake is beyond me. I can substitute the juices, but in addition to the matzah cake meal it has 1/4 cup potato flour. Does your cake as well? If you would post the recipe that would be great!
I am not macadamia nut, but I can give you my family's ancestral Pesach sponge cake, which I think is an excellent example of the form:
Great-Aunt Irene's Sponge Cake
10 eggs, separated; yolks in a big baking bowl, whites in a medium one
1 3/4 cups sugar
1/3 cup orange juice, preferably fresh-squeezed (about 1.5 medium oranges)
3 tablespoons lemon juice, preferably fresh-squeezed (about 1 lemon)
3/4 cup matza cake meal (regular matza meal will be too dense)
1/2 cup potato starch
Preheat oven to 350 F. Prepare a two-piece 9" tube pan; do not grease. Combine yolks with 1.5 cups sugar, and beat until thick. Add orange and lemon juices, and beat until thick. Add cake meal and potato starch and mix thoroughly. Separately, combine egg whites with 1/4 cup sugar, and whip (with clean beaters!) until forms stiff peaks. Gently fold whites into yolk mixture, and immediately pour into prepared pan. Bake for 55-65 minutes, or until an inserted toothpick comes out clean. Invert cake until completely cool. Ideally one inverts over a wine bottle, inserting the top of the wine bottle into the hole in the center of the tube pan, but many pans nowadays have holes that are too narrow for this, so prop it up however you can.
To convert this to a Meyer lemon cake, I'd think that you could replace all of the lemon juice and some of the orange juice with Meyer lemon juice, which is sweeter than regular lemon juice but tarter than OJ.
As for only being able to find chocolate desserts, that's what's popular right now, but there are many ground almond-based pastries out there (as well as other ground nuts, such as hazelnuts or walnuts), plus the old standbys macaroons and merengues.
If you don't have a kosher market in your town, or a regular supermarket in a predominantly Jewish part of town that has a large passover display, you could probably just grind the regular matzoh meal to a finer consistency in a food processor or blender. It might work. You might want to sift out any bigger chunks that are left and just use the smaller powdery ones.