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-appetite/2007/03/a_passover_cake_that_works_1.html
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/food/views/Mock-Chestnut-Torte-109115
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.
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
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
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.
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/dining/281prex.html?scp=1&sq=chocolate%20olive%20oil%20mousse&st=cse
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/377704?tag=highlight-5492968;post-content-5492968#5492968
I've made this flourless chocolate cake many times, and it always sells well, on Pesach or not: http://myglutenfreecookbook.blogspot.com/2007/03/flourless-chocolate-torte.html 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.
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.
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.
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.