Cakes With a Winning Holiday Feel


Matzah meal and margarine don't have to spell mediocrity. So many people think that Passover is a time when there is "nothing to serve for dessert," or that all cakes "come out dry and tasteless."

Here are a few recipes that will dispel these old notions for good.


Passover Raspberry-Jam Cake


8 eggs, separated
11/4 cups sugar
1 lemon (juice and rind)
2 Tbsps. raspberry jam
1/2 cup cake meal and 1/2 cup potato starch, combined
1/4 tsp. salt
crushed walnuts

Spray a tube pan with nonstick spray. Cover the bottom and sides with parchment paper.

Spray again and set aside.

Beat the egg whites and salt until stiff peaks appear. Place in the fridge to keep. (Make sure that you have no egg yolk in the batter.)

Beat the yolks and sugar until smooth and light.

Add the lemon juice and rind, the jam and the dry ingredients, and mix well.

Gently fold the egg whites into the mixture.

Pour into the prepared tube pan and sprinkle top with nuts, if using.

Preheat oven to 325°.

Bake for for about 1 hour. (Be sure not to slam doors or open oven before the required time — you may end up with a pancake!)

Remove the cake and invert on a cooling rack until it comes out of pan. When cool, turn cake over so that nuts are on top.

Garnish serving plate with raspberries.

Passover Nut Cake


12 eggs, separated
11/2 cups sugar
7 Tbsps. matzah cake meal
11/4 cups finely chopped walnuts
1 tsp. lemon juice
1 Tbsp. orange juice

Preheat oven to 325°.

Beat the egg yolks and sugar until very thick and lemon colored (about 15 minutes).

Gradually add the cake meal, then the chopped walnuts and juices.

In a large mixing bowl, beat the egg whites until stiff. Fold in the yolk-sugar mixture.

Pour into an ungreased 10-inch (2-piece) tube pan.

Bake for 1 hour. Turn the pan upside-down and leave it to cool.

Loosen cake at sides with a thin, sharp knife to remove it from the pan.


Passover Lemon Torte


3 eggs, whole
3 egg yolks
1/2 cup lemon juice
zest of whole lemon
11/2 cups sugar
6 egg whites, divided
2 packages store-bought mandel bread or 2 lbs. of a homemade recipe for mandel bread
3 Tbsps. melted margarine

To Make the Base: Crumble up the mandel bread finely (you can use a processor to do this if you want) and combine it with the melted margarine.

Line the bottom and sides of 8 to 81/2-inch springform pan with the mixture and make sure to press it down to create a firm crust. (You can also use a bigger 10-inch springform pan, but then you need to double the filling recipe.)

To Make the Filling: Combine the whole eggs, egg yolks, lemon juice, lemon zest and 11/4 cups sugar in a double boiler.

Cook until thickened, stirring constantly.

Remove from heat and allow to cool (cover tightly with plastic wrap, pressing wrap on surface of custard).

In a separate bowl, beat 3 egg whites until foamy, add 3 tablespoons sugar, and beat until stiff.

Fold into the cooled lemon-custard mixture.

Pour the lemon mixture into prepared pan. Freeze for at least 5 hours or overnight.

In a clean bowl, beat 3 egg whites until foamy. Add 1 tablespoon sugar. Beat until stiff.

Pour the meringue over the frozen lemon mixture in the pan and broil until golden (this tends to brown quickly, so watch carefully). Return to freezer.

Remove from the freezer for about 15 minutes before serving so torte can thaw a bit before cutting.



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