Help with substitutions for Passover
I saw this recipe on the Smitten Kitchen website for blueberry crumble bars and want to make them for Passover. I am posting the original recipe. Please help me figure out how to substitute matzo meal (matzo cake meal?) and potato starch for the white flour and cornstarch called for in the recipe. Is it an even substitution? more? less? Any suggestions would be welcome.They are for a dairy lunch, so the butter is OK. Thanks!
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown.
The recipe is a classic from 19th century European kitchens, it was made with cherries that had been put up in jars for the winter.
You could probably substitute cake meal , i.e., very finely ground matzoh sold as "cake meal"
The question is, do you really want to? Not everyone cares for the taste of matza-baked-as-dessert.
My preference is to stick with desserts that do not require substitution. Ones that require only ingredients that are intrinsically kosher for passover.
AdinaA has a point. Cake meal would be the closest substitution, but it doesn't act the same as flour. Probably because it is basically a cooked flour, I've found it more absorbent than flour. I used it in a buttermilk pancake recipe and it required less cake meal than flour (maybe an eighth less or so). The flavor is different than flour and I might add some ground almonds or vanilla sugar in the crumble to give more flavor. Not sure about the thickening power or cornstarch versus potato starch, but information probably available if you google it. Passover baking powder is available and I assume equal to the non Passover counterpart.
i need to concur with my fellow posters. although substitutions may be possible, do you really want to? i'd be concerned that you'll lose the original flavor for something distinctly 'passover-tasting'. better to go with a kosher-for-passover recipe.