Passover birthday cake. Not chocolate flour less
I need to make at least 2 cakes for pessach perhaps cupcakes for kids. Please provide suggestions because I will need to do Passover birthdays about every 3 years!
Are you allowed/willing to use hazelnut, coconut, almond or chestnut flour? I love cakes made with nut flours and egg white for leavening. I would call King Arthur Flour and ask a rep. for suggestions. 802.649.3717, or: fax: 800.343.3002
They are so helpful and resourceful!
Years ago, before I went vegan, I adapted an olive oil cake for passover. It's easy and practically fail proof:
4 large eggs at room temperature
1 cup sugar
3 tablespoons orange juice
1/2 teaspoon Pesach baking powder
1/8 tsp salt?
1 cup cake meal or l/2 cup cake meal and l/2 cup potato starch
grated zest of one orange
grated zest of one lemon
1/4 cup pesach apricot preserves or other topping
(cake meal alone makes a denser moister cake. the mixture makes a lighter drier cake.
the denser cake keeps better)
Preheat oven to 350; Grease sides and bottoms of an 8 in spring form pan. Cut an 8 in circle of parchment or wax paper suitable for Pesach. Place in the bottom of the pan and grease the paper again (I use Passover spray oil)
In a standing mixer (if available) or with hand held electric mixer, beat the eggs and sugar on high until very light and thick, about 5 minutes. (Don't skimp on beating. The mixture should be a very pale yellow). Reduce the speed to law and add oil, juice, baking powder and salt. Blend in. Then with a slotted spoon or rubber spatula fold in the cake meal and zests.
Pour into prepared pan. Place the pan on a cookie sheet (in case batter leaks from the spring form. It rarely happens, but why take a chance?) Bake until the top is golden brown and the tester comes out clean, about 50 minutes (depending on your oven) Place on a wire rack (still in the pan)to cool for 30 minutes. Remove cake from the pan, discard paper and place on serving plate. Melt apricot preserves and pour over, or make a topping of your choice.
This cake worked well for years. You could also make a more birthday style frosting either from the kosher for passover mixes, or by concocting your own substitutes for the confectioner's sugar and shortening or margarine commonly used.
Angel food? Heavy on the egg whites, but it's what I leap to when I think of Pesach, since the cake meal is fairly minimal in quantity and the bulk is due to the egg whites.
My mother makes a pretty good apple cake on Passover. Might take me a few days but if you are interested I could get the recipe.