Tags

,

Lots of Passover recipes are submitted on the web this time of year. Those of us who celebrate the Jewish holiday, try to come up with something new and different to break up the dry dense monotomy of the typical Passover desserts.

For those who are not familiar with the dietary restrictions of the holiday, bare with me, because there are many. During the eight days of Passover the basic foods  that are not allowed are bread, rice, wheat, rye, oats, barley, pasta, corn, peas, beans, peanuts, and foods made with these items. Observant Jews do not even keep these items in their homes during the holiday.

Considering all these food restrictions, Passover isn’t really known for its sugary delights. But kosher desserts do exist!

The dessert options for this Passover is an Almond-Lemon Torte from Epicurious.com and Apple Cake with Streusel from Kashrut.com

Apple Cake Ingredients:

  • 3 Eggs
  • 3/4 cup sugar
  • 1/3 cup Oil
  • 3/4 cup Cake meal
  • 5 Apples, peeled and sliced
  • Topping: Sugar and Cinnamon

Beat eggs with sugar and oil until mixture is light-colored. Add the cake meal and continue to mix. Pour half of the mixture into a greased eight inch pan. Put half of the apple slices over the batter and then pour the rest of the batter over the apples. Place the remaining apple slices on top in a circular windmill shape. Sprinkle with cinnamon and sugar. Bake for 1 hour and 1/2 under 350 degrees.

Almond-Lemon Torte Ingredients:

  • 4 Tablespoons unsalted matzo meal, divided
  • 2 Cups almond flour
  • 1 cup of sugar divided
  • 6 large eggs separated
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon of freshly squeezed orange juice
  • 2 teaspoons finely grated lemon peel
  • 1/2 teaspoon salt
  • 1/2 sliced almonds

Brush 10 inch diameter pan with oil. Line the bottom with parchment paper round. Brush the paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat-tap out excess.

Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 sugar in medium bowl-use a whisk to blend. Place egg yolks in large bowl, place egg whites in another large bowl. Add 1/3 cup sugar to yolks. Using an electric mixer, beat yolk mixture until thick and fluffy. Add the 6 tablespoons of olive oil, lemon juice, orange juice and lemon peel. Mix in dry ingredients. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add the sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer the batter to prepared pan. Sprinkle sliced almonds on top.

Bake in 350 degree oven until golden brown- about 40 minutes.

 

Advertisements