EASY PASSOVER CAKES
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.
Provided by Ruth Joseph
Categories Cake Dessert Bake Passover Kosher for Passover Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and line a 7-inch round cake pan with parchment paper.
- In a mixing bowl, cream the margarine or butter with the sugars until light and fluffy. Separate the eggs and beat in the yolks only. Sift in the cake meal, potato flour, and baking powder, and fold in carefully. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add a spoonful of the egg white to the cake batter and mix in thoroughly. Now fold in the rest of the eggs whites, taking care not to knock out any air. Spoon the mixture into your prepared pan and bake for 35-40 minutes until risen and golden.
- After the cake has cooled, slice in half horizontally and spread the bottom half with jam. Replace the top half and sprinkle superfine sugar over the top.
PASSOVER BANANA COFFEE CAKE
A light, easy coffee cake that is kosher for Passover. Serve warm or cold.
Provided by jenniemg
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
- Sift matzo cake meal, cream of tartar, baking soda, and salt together in a large bowl.
- Beat butter in a large bowl with an electric mixer until creamy. Add white sugar gradually, beating until butter is fluffy. Beat in mashed banana and egg. Add matzo meal mixture in 3 batches, alternating with milk, beating batter briefly after each addition.
- Spread batter in the prepared cake pan. Sprinkle brown sugar and cinnamon on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 56.6 g, Cholesterol 36.9 mg, Fat 6.8 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 210.8 mg, Sugar 36.8 g
PASSOVER BANANA NUT CAKE
Make and share this Passover Banana Nut Cake recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325. Lightly grease sides and center of a 10 inch tube pan.
- Separate eggs into large mixing bowls. slowly beat 1 cup sugar and salt into yolks until thick and light in color. Add mashed bananas. Beat for 3 minutes on high speed.
- Stir together cake meal, potato starch and cinnamon. Fold gradually into banana mixture. Add nuts.
- Beat whites till peaked (not dry). Continue beating and make meringue by beating 1/4 cup sugar into whites 1 teaspoon at a time. Fold meringue into banana mixture.
- Bake in pan for 70 to 75 minutes until its springy to touch. invert pan and let hang for 45 minutes. remove while warm with a thin blade.
Nutrition Facts : Calories 198.6, Fat 6.4, SaturatedFat 1.4, Cholesterol 124, Sodium 148.4, Carbohydrate 31.1, Fiber 1.3, Sugar 23.2, Protein 5.6
BANANA CAKE (PASSOVER)
From the Cookbook Like Mama Used to Make; a collection of favorite and traditional Jewish dishes Compiled and Written by the Women of the Ann Arbor Chapter of Hadassah Ann Arbor, Michigan: The Chapter, 1952
Provided by Annelise Friedman
Categories Other Desserts
Time 55m
Number Of Ingredients 9
Steps:
- 1. Beat whites until stiff but not dry. Gradually beat in 1/2 C. sugar. Set aside.
- 2. Beat yolks with 1/2 C. sugar until very thick. Add salt, vanilla and lemon juice. Beat well. Add bananas and beat well.
- 3. Sift meal with starch and fold into yolk mixture. Fold in whites and nuts. Bake in a tube pan at 325 degrees for 45 minutes to an hour. Cake is done when a toothpick inserted comes out clean.
PESACH BANANA CAKE
Make and share this Pesach Banana Cake recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat the egg yolks.
- Add the sugar and salt slowly, beating constantly, until lemon colored.
- Add the banana and potato flour while beating.
- Beat the egg whites until stiff, and slowly fold into the banana mixture.
- Bake in a tube pan for 45 minutes at 350 degrees F.
Nutrition Facts : Calories 231.3, Fat 4.5, SaturatedFat 1.4, Cholesterol 185.1, Sodium 142.4, Carbohydrate 42.1, Fiber 1.4, Sugar 28.1, Protein 6.7
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- In a large bowl, beat egg yolks until thickened. Add the sugar and salt slowly, beating constantly, until mixture is lemon colored. Add the mashed banana and potato flour while beating. Once blended, gently mix in chocolate chips with a spatula.
- In a separate bowl, beat egg whites until stiff. Gently fold into egg yolk mixture until egg whites are just incorporated. Pour batter evenly into the prepared tube pan and bake for 45 minutes, until cake bounces back when touched and a toothpick comes out clean.
- Allow the cake to cool upside down for about 30 minutes. When ready to serve, remove from the pan and place onto a serving platter. Dust with powdered sugar. Serve with fresh berries or fresh sliced bananas, if desired.
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