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Passover Cake Roundup

So every year I try different recipes for my dessert cakes and i'm guessing we are all seeing a lot of the same recipes on the web, so I thought I would report on how some of these recipes turned out. Please post if you have any good/bad passover cake experience. Its just a couple of nights a year and we don't have that much time to experiment so I thought i would share.

This year their were a couple of good ones.

I made Nigella Lawson's Damp Apple Cake, which was very rich, almost a marzipan, but everyone loved it and asked for the recipe. Next time I would make it only about an inch thick as it is so rich. http://blog.washingtonpost.com/mighty...

I also tried this Mock Chestnut Torte which was less successfull, the texture was good but the flavor was not great at all, definitely not chocolatey enough. http://www.epicurious.com/recipes/foo...

I then tried this flourless chocolate cake which was really wonderfull, very light and cakey and chocolately. I did not make the sauce but it was awesome without it. Definitely a keeper.
http://www.epicurious.com/recipes/foo...

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  1. was the Nigella recipe extremely sweet with all that sugar? i'm sure the texture was wonderful - with all those eggs it's practically a custard or pudding cake. mmm...

    if you ever decide to make the chestnut torte again you could boost the chocolate flavor by adding a little cocoa powder and maybe folding in some chocolate chips.

    2 Replies
    1. re: goodhealthgourmet

      It wasn't too sweet at all. I used confectioners sugar and ground almonds. The texture was like a very stiff pudding. It was very good but not too sweet at all. It has a strong almond flavor, really very much like marzipan. I don't think I will be making the chestnut torte again :) lol. I will definitely be going with the flourless chocolate cake recipe for my chocolate fix next year.

      1. re: azna29

        thanks for the feedback - and for starting this thread. i skipped the family seder this year (it was 3000 miles away), but i'm usually tasked with making dessert, so i'll keep these in mind for the future.

    2. I made Arthur Schwartz' Apple Cake this year for the first time (http://www.inmamaskitchen.com/RECIPES...)
      and cannot believe how easy or good it was. It's one of the few Pesach cakes I can ever remember that did not require the eggs to be separated. I ate the last piece yesterday, and it was still moist and tasty. The recipe is all over the internet; the link should bring you right to one of the places you'll find it. And don't leave out the raisins, even though it says they're optional; they really add to it.

      Over the years, though, I have made some really great cakes: Baklava Cake, Banana Cake, Raisin Streusel Cake, Pecan Bars, Lemon Bars, and a Raspberry Dacquoise are among my favorites. If anyone wants any of the recipes, let me know; I'm not sure if I have links to where they might appear on the web, but I certainly have the recipes. Other than cakes, I make a ton of meringues (including variations like Toasted Coconut-Chocolate Chip), and a wide variety of sorbets and a couple of mousses.

      1. I made the olive oil mousse from the NYTimes for this first time this year. It says it serves six to eight, but I found that even apportioned into nine serving cups, it was very rich, and I might want to turn it into ten-twelve servings. I'd like to up the chocolate quotient as well, perhaps by folding in a bit of cocoa. Overall, I was happy with it, and would make it again. http://www.nytimes.com/2007/03/28/din...

        I've written up the Italian almond cookies that my mother and I make every year; they're good enough that we make them during the year as well, which to my mind is the highest praise one can give Pesach baked goods. http://chowhound.chow.com/topics/3777...

        I've made this flourless chocolate cake many times, and it always sells well, on Pesach or not: http://myglutenfreecookbook.blogspot.... It's a classic, dense version. Add a teaspoon of vanilla and a dash of salt if you have them around.

        I want to adapt this Lemon Custard Cake recipe for Pesach, as it only has three tablespoons of flour; I'd think at that volume, matza meal should be OK. I didn't get there this year, but hopefully next! http://www.recipezaar.com/recipe/Marg...

        With the recent widespread availability of prepackaged peeled chestnuts with a Pesach hechsher, I'd think that one could make an actual chestnut torte rather than a mock one. A project for another year, I suppose.

        1. I made an amazing "Nestle Toll House Chocolate Chip Cake" that was "non-gebrokts" - had potato starch and ground nuts. It was absolutely delicious!

          4 Replies
          1. re: brooklynkoshereater

            Recipe?

            1. re: GilaB

              I'll get it from my Pesach cabinet - FYI, I also discovered the beauty of using macaroon crumbs for apple or pear crisp - I mixed the crumbs with some margarine and with some walnuts that I had candied for the charoset and topped sliced fruit - a great non-gebrokts option.

              1. re: brooklynkoshereater

                Macaroons also make a great crust for a Passover cheesecake.

                1. re: absmiller

                  I used chocolate almond macaroons as a cheesecake crust. Came out very good.

          2. I made the Crumb Cake from Passover by Design. It was delicious (I used kichel instead of lady fingers)- The recipe is at the bottom of this page:
            http://www.aish.com/f/r/87765687.html

            1. I had GREAT success with this brownie recipe....very very very easy.

              http://chowhound.chow.com/topics/2737....

              Honestly, I am even using up the leftover cake meal and making my through 7 containers of cocoa that I discovered while cleaning up for Pesach.

              2 Replies
              1. re: vallevin

                since you have left over cake meal try this brownie recipe-it was published in the NY daily news last year! we add cinnamon and it gives an added taste

                6 ozs. pareve chocolate- either bittersweet or semisweet chocolate
                ½ cup safflower oil
                1 cup sugar
                ¼ tsp. salt
                2 large eggs
                2 large egg whites
                ¾ cup matzah cake meal

                optional: chocolate chips
                cinnamon

                Melt the chocolate with oil. No need to use a double boiler. Let it cool until tepid

                After the chocolate cools down to room temperature, add the sugar and salt. Stir until thourougly combined. Use a sturdy spoon to do so. In a separate bowl, use a fork to beat egg whites and eggs until they are completely mixed. Then add to the batter. Then add the matzah cake meal to the batter and gently stir for 3-4 minutes. The batter will become very thick and hard to stir. Let the batter rest for 5 minutes. While the batter is resting, preheat the oven to 350°.

                Use an 8 inch greased pan. After the batter has rested for appx 5 minutes, stir briefly and pour the batter into the pan. Spread it evenly and smooth the top. If you would like add chocolate chips to make a topping. Bake for 35-40 minutes or until the center is puffed and a knife when inserted comes out clean.

                Store in an airtight container for 3-4 days or freeze

                1. re: vallevin

                  Wow, vallevin! That's "my" recipe. Glad to know that others have enjoyed it.

                  I made one pan this year and a carrot-walnut cake with orange marmalade glaze ( my birthday cake for the first Seder) : with fresh strawberries and a couple of cartons of sorbet, we were set for all of Pesach.
                  Thanks, p.j.

                2. I bought tortes from a nearby market in Ormond Beach. The cakes were made by Bagel bites and were gluten free and pareve.