PASSOVER HONEY NUT CAKE IN SOAKING SYRUP
Provided by Marcy Goldman
Categories Cake Fruit Juice Nut Brunch Dessert Bake Passover Orange Walnut Spring Kosher Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
- Cake:
- In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
- Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
- Soaking Syrup:
- In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
- Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.
PASSOVER NUT CAKE
baking with cake meal can create heavy dishes that lack the texture we get when flour is used. however, this recipe never let me down - thanks to the large amount ofeggs, it's extraordinarily light!
Provided by AniSarit
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350degF.
- Lightly grease a 9 inch springform pan.
- Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts.
- With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture.
- Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top.
- Cool the cake on a rack. As it cools, it will deflate.
- Remove the sides of the pan.
- It is best served the day it's made.
Nutrition Facts : Calories 374, Fat 24.7, SaturatedFat 3.7, Cholesterol 264.4, Sodium 88.1, Carbohydrate 29.4, Fiber 1.9, Sugar 26.2, Protein 12.2
GRANDMA'S PASSOVER WINE CAKE
I found this recipe in with my Grandmother's electric mixer (the one that was Kosher for Passover)! Good way to use up some the extra Passover wine.
Provided by Oolala
Categories Dessert
Time 1h15m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, beat egg whites, add sugar.
- Beat yolks in different bowl and add wine.
- Then add the yolk mixture to the whites mixture.
- Add the flour through a sifter and add cinnamon, nuts and the grated lemon rind. Mix well.
- Put in a baking pan and bake at 375 degrees F. for 1 hour.
Nutrition Facts : Calories 376.1, Fat 16.2, SaturatedFat 3, Cholesterol 282, Sodium 96, Carbohydrate 47.5, Fiber 1.4, Sugar 42.7, Protein 10.9
ORANGE-DATE-WALNUT PASSOVER CAKE
Provided by Joan Nathan
Categories dinner, dessert
Time 1h15m
Yield At least 12 servings
Number Of Ingredients 10
Steps:
- Make a sugar syrup by stirring 1 1/2 cups of sugar into 1 1/2 cups of water in a heavy saucepan. Bring to a boil, then lower heat and simmer, uncovered, for 40 minutes, or until syrup is reduced to 1/3 of its original volume. Meanwhile, heat oven to 350 degrees and grease a 9-by-13-inch cake pan.
- Coarsely grate rind of oranges. Then juice oranges, reserving juice and peel, and discarding any pith that remains. Combine reserved juice with enough prepared orange juice to make 2 cups.
- In a bowl, beat eggs with remaining 1 1/2 cups sugar. Add orange juice and oil, and continue mixing. Stir in salt, matzo meal, walnuts, dates and orange peel. Turn into greased pan and bake for 45 minutes or until golden. Cut into 2-inch diamonds in pan.
- Stir liqueur into sugar syrup and pour over hot cake. Let sit a few hours before serving.
Nutrition Facts : @context http, Calories 608, UnsaturatedFat 26 grams, Carbohydrate 82 grams, Fat 30 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 85 milligrams, Sugar 69 grams, TransFat 0 grams
PASSOVER WINE NUT CAKE
Steps:
- Beat egg whites until thick. set aside beat egg yolks-gradually add 1 cup sugar and beat until thick and lemon colored. add wine and beat again. combine nuts and cake meal and add to yolk mixture. (fold in) fold egg whites into yolks. bake in angel food pan for 1 hour and 15 minutes at 325 degrees.
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