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Passover Cake Roundup

a
azna29 Apr 14, 2010 01:01 PM

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.
http://www.epicurious.com/recipes/foo...

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  1. goodhealthgourmet Apr 14, 2010 01:50 PM

    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
      a
      azna29 Apr 15, 2010 08:17 AM

      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
        goodhealthgourmet Apr 15, 2010 10:02 AM

        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. queenscook Apr 14, 2010 02:06 PM

      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. g
        GilaB Apr 14, 2010 07:39 PM

        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.

        1. b
          brooklynkoshereater Apr 14, 2010 07:40 PM

          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
            g
            GilaB Apr 14, 2010 08:59 PM

            Recipe?

            1. re: GilaB
              b
              brooklynkoshereater Apr 17, 2010 08:02 PM

              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
                a
                absmiller Apr 18, 2010 01:16 PM

                Macaroons also make a great crust for a Passover cheesecake.

                1. re: absmiller
                  c
                  cheesecake17 Apr 19, 2010 08:21 AM

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

          2. l
            Lissy63 Apr 15, 2010 07:49 AM

            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. v
              vallevin Apr 19, 2010 08:11 AM

              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
                k
                koshergourmetmart Apr 19, 2010 09:07 AM

                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
                  p
                  p.j. Apr 20, 2010 02:00 PM

                  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. cherylp3 Apr 20, 2010 04:16 PM

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

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