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Apr 14, 2010 01:01 PM

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.

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.

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.

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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 (
      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.

        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.

        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!

        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: 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.

          1. 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: