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Easy Passover Cakes

2.5

(2)

Image may contain Plant Food and Dessert
Photo by Isobel Wield

Parve or Milchig

Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional cakes, along with some new, more tempting ideas.

Variations

Coffee and walnut cake (pictured): Add 2 tablespoons instant coffee dissolved in 1 tablespoon hot water and 3/4 cup chopped walnuts. Fold in before you add the egg whites. For coffee frosting combine 2 cups sifted confectioners' sugar with 1 1/2-2 tablespoons strong black coffee. Beat well and pour over the cake. Decorate with extra walnuts.

Lemon/orange and vanilla cake: Add the grated zest of 1 lemon or orange and 1 tablespoon vanilla sugar. Cream with the margarine and sugar.

Fruit cake: Soak 1 cup mixed dried fruit in the juice of 1 orange or lemon until plump. Add with the egg yolks.

Carrot cake: Add 1 1/2 cups grated carrot, the zest of 1 orange, and the juice of 1/2 lemon. Add with the egg yolks.

Almond cake: Add 2 drops of almond extract. Cream with the margarine and sugar. Sprinkle the top with 1 cup sliced almonds before baking.

Lemon drizzle cake: Add the grated zest of 1 lemon. Cream with the margarine and sugar. Combine 1/4 cup lemon juice with 2/3 cup sugar and pour over the cake when it is out of the oven.

Chocolate cake: Melt 6 oz Passover chocolate and fold in before adding the egg whites.

Cinnamon apple cake: Spread the cake mixture into a lined jelly-roll-style pan. Top with 3 1/2 cups (1 lb) peeled and sliced apples. Sprinkle with 1/2 cup superfine sugar, and dust with 1 heaping teaspoon ground cinnamon. Bake and then cut into squares. Serve with Kosher non-dairy whipped cream.

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