Passover desserts question
I'm looking for Passover desserts that don't taste like Passover. I don't like Passover sponge cake or cookies and I also don't like flourless chocolate cake - too dense. I really need something sweet and substantial after dinners and fruit doesn't always cut it. I pretty much eat different varieties of macaroons from the cans or matzoh tasting cake mixes which I can't stand, but eat anyway. I would really like to have something better to satisfy my dessert craving. Any help would be most appreciated, including links to sites or blogs. Thanks very much and happy, healthy Passover to all.
Last year I discovered a fairly well-known recipe for an apple cake. It does have matzah meal, but I found it so moist and full of tasty spices, I don't think it tastes like a typical Passover cake.
Arthur Schwartz’s Apple Cake
Makes one 8-inch-square cake (though I made it in a round springform)
1/2 cup coarsely chopped walnuts or pecans
3/4 cup sugar
1 tablespoon ground cinnamon or a combination of ground cinnamon, nutmeg, and ginger
3/4 cup sugar
1/3 cup vegetable oil
3/4 cup matzo cake meal
5 medium apples, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups), preferably Golden Delicious, Crispin (Mutzu), or other apples that keep their shape when cooked
1/3 cup raisins (optional)
Position an oven rack in the center of the oven. Preheat the oven to 350 F. Lightly oil an 8-inch-square glass baking dish.
To prepare the topping, mix together the walnuts, sugar, and cinnamon in a small bowl; set aside.
To prepare the cake batter, in a bowl, with a hand-held electric mixer, beat the eggs on medium speed until well mixed. Beat in the sugar, about 2 tablespoons at a time, beating until the mixture is thick and foamy. Beat in the oil, adding it in a steady stream. Scrape down the bowl with a rubber spatula. With the spatula, stir in the matzo cake meal, blending well.
Pour half of the batter mixture into the prepared pan. Sprinkle about half the topping mixture evenly over the batter. Top with half the apples and all the raisins. Scrape the remaining half of the batter over the apples, spreading it out to cover the apples. Arrange the remaining apples on top of the batter. Sprinkle evenly with the remaining topping mixture.
Bake for 1 hour and 15 minutes, or until the sides of the cake pull away very slightly from the baking dish and the topping has begun to caramelize. (A cake tester is not reliable. It will not come out clean due to the moist richness of this cake.) Let sit in the baking dish for several hours until completely cool before cutting into serving portions.
I also make lots of flavors of sorbet, and varieties of meringues.
The OP specifically said they didn't like flourless chocolate cake, although that's my favorite Pesach dessert, too.
OP - have you tried desserts based on ground almonds? There are many lovely almond tortes and cookies out there. I make Italian ground almond cookies each year that aren't specifically a Pesach recipe, but happen not to contain any chametz; they're good enough to make the rest of the year, too.
Thank you all for your suggestions and for taking the time to help with my annual Passover dilemma. I will look for recipes that are nut based, and the apple cake recipe looks good, maybe I'll give that a try. I forgot about meringue cookies. A friend makes hers with chocolate chips. That could work. I really hunger for cake, though. Dairy would be fine. Anyone have a good mouse recipe that doesn't use uncooked eggs?? Many thanks again for your help.