Passover Dessert Recipes

Sweets to Sweeten the Holiday

© Marsha Temlock

Mar 28, 2009

Each Passover, before the seder, my Grandma Esther would carry trays of home-baked cakes and cookies into the diningroom and set them down proudly on the sideboard. No meal was ever complete without a glass of tea and one or two slices of her featherlight confections.

Chocolate Nut Sponge Cake

Ingredients:

• 10 extra large eggs
• 2 cups sugar
• 1/2 cup cake meal
• 1/4 cup potato starch
• 1 tbsp. cocoa
• 1/4 tsp. instant coffee
• 1/2 cup orange juice
• 1 cup chopped walnuts
• 41/2 oz. of chopped kosher semi-sweetened chocolate
• 1 tsp. grated orange rind
• pinch of salt

1. Heat oven to 325 degress. Separate eggs and beat yolks will, adding 1 cup of sugar.
2. Sift the dry ingredients and add them alternately with the orange juice into beaten egg yolk mixture.
3. Add pinch of salt to the egg whites and beat well. Add 1 cup of sugar and continue beating to for m soft peaks.
4. Fold yolk mixture into egg whites. Fold in nuts, chocolate and orange rind.
5. Pour into ungreased tube pan and bake 1 hour. Invert pan for 1 1/4 hours. Remove cake from pan by running knife around the edges.

Another Passover dessert that freezes well is the following recipe for a Viennese Torte.

Viennese Torte

Ingredients:

• 10 eggs, separated
• 1 1/2 cups sugar
• 1/2 lb. ground nuts
• 2 tbsp. matzoh meal
• 1 tsp. vanila
• 1/2 lb. kosher bittersweet chocolate
• 1 tbsp. margarine
• 3-4 tbsp. cherry preserves
• juice and rind of 2 lemons

1. Beat the yolks with the sugar well and add the lemon juice and the lemon rind
2. Over the boiling water in the top of a double boiler, melt the chocoloate with the margarine
3. Add the cherry preserves to the chocolate mixture
4. Add the chocolate mixture to the yolks
5. Combine the nuts and matzoh meal and add this to above mixture.
6. Mix well.
7. Beat the egg whites until they are stiff and fold them into the batter.
8. Lightly grease a 10 inch springform pan and then dust it lightly with some matzoh meal
9. Bake for approximately 50-60 minutes in 325 degree oven.
10. Run a knife along the edges when the torte is cool in the pan.
11. Freezes well.

Ingredients:

• 8 tea matzohs soaked with warm water, squeeze out liquid
• 1/2 cup matzoh cake flour
• 1 tsp. baking powder
• 6 egg yolks
• 1 cup sugar
• cinnamon to taste
• rind of one lemon
• 2 apples coarsely chopped
• nuts and raisins
• 1/2 tb. vanilla
• 4 tb. butter

1. Beat the egg yolks with vanilla and gradually fold in sugar and cinnamon.
2. Beat egg whites to form peaks.
3. Add egg yolks gently.
4. Mix flour with tea matzohs; add lemon rind, apples, nuts and raisins.

Lemon Sauce

• 6 egg yolks
• 2 tsp lemon rind
• 31/2 tb lemon juice
• 3/4 cup sugar
• pinch of salt

1. Put first four ingredients in saucepan over low heat and stir until mixture is thick.
2. Before serving beat egg whites with pinch of salt until stiffened and fold into cool yolk mixture.
3. Serve egg white mixture over matzoh charlotte.

Passover Desserts

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