Passover Confectioners Sugar Recipes

PASSOVER ICED LEMON LOAF

This delicious non-dairy Passover dessert can be made year-round, just swap out the flours. This was such a hit at my Seder that everyone swore I had cheated and used real flour!

Provided by Talia Kornfeld

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 2h15m

Yield 8

Number Of Ingredients 17

Passover Iced Lemon Loaf image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl.
In a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. Stir until combined into a smooth batter, and pour into the prepared loaf pan.
Bake in the preheated oven until set and lightly browned, about 45 minutes. A toothpick inserted in the center of the loaf will come out clean. Cool completely, then remove from the pan.
Place 1 cup of confectioners' sugar in a bowl. In a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. Stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. Mix in 1/2 teaspoon of lemon extract. Spread the glaze over the cooled lemon loaf. Allow to set, and serve in 1-inch slices.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 55.5 g, Cholesterol 69.8 mg, Fat 18.5 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 312.9 mg, Sugar 42.3 g

Ingredients

1 ½ cups matzo cake flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 eggs
1 cup white sugar
2 tablespoons margarine, softened
1 teaspoon vanilla extract
1 teaspoon lemon extract
⅓ cup lemon juice
½ cup vegetable oil
1 drop yellow food coloring, or as desired
1 cup confectioners' sugar
1 teaspoon powdered non-dairy creamer
2 tablespoons water
1 tablespoon confectioners' sugar
½ teaspoon lemon extract

PASSOVER POWDERED SUGAR

Because confectioners' sugar contains cornstarch, it is not kosher for Passover. This clever recipe makes a fine substitute to top dessert.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes a scant cup

Number Of Ingredients 2

Passover Powdered Sugar image

Steps:

In a food processor, combine potato starch and sugar. Process until mixture is very powdery and resembles confectioners' sugar, about 2 minutes. Allow to settle for about 1 minute before removing processor cover.

Ingredients

1 tablespoon potato starch
1 cup granulated sugar

PASSOVER POWDERED SUGAR

Provided by Melissa Roberts

Categories Passover Kosher Kosher for Passover Coffee Grinder Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 4

Passover Powdered Sugar image

Steps:

Grind sugar and potato starch together in grinder until powdery.

Ingredients

1/3 cup granulated sugar
1/2 teaspoon potato starch
Equipment:
Equipment: an electric coffee/spice grinder

ALMOND CAKE WITH CARDAMOM AND PISTACHIO

This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.

Provided by Joan Nathan

Categories cakes, dessert

Time 1h30m

Yield One 9-inch cake (10 to 12 servings)

Number Of Ingredients 8

Almond Cake With Cardamom and Pistachio image

Steps:

Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 43 milligrams, Sugar 20 grams, TransFat 0 grams

Ingredients

1/2 cup vegetable oil, plus additional for pan
7 large eggs, separated
1 cup sugar
1 tablespoon almond extract
4 1/2 cups plus 1 tablespoon/420 grams almond flour (see tip)
2 teaspoons ground cardamom
1 to 2 tablespoons confectioners' sugar, for dusting
3 to 4 tablespoons finely chopped pistachio nuts, for garnish