Easy Passover Cakes

Name: Easy Passover Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons Passover baking powder; 4 organic free-range eggs; 6 Tbsps jam; 158 milliliters cake meal; 9 Tbsps Passover margarine or butter; 3 Tbsps milk or water; 158 milliliters potato flour; 1 pinch a of salt; 158 milliliters superfine sugar; 1 Tbsp vanilla sugar

Easy Passover Cakes might be just the dessert you are searching for. This recipe serves 8. One serving contains 318 calories, 4g of protein, and 15g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet. Head to the store and pick up passover baking powder, superfine sugar, milk, and a few other things to make it today.

Instructions

Preheat the oven to 350°F and line a 7-inch round cake pan withparchment paper.

Equipment you will use

Cake Form

Oven

In a mixing bowl, cream the margarine or butter with the sugars until lightand 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.

Ingredients you will need

Baking Powder

Potato Flour

Egg Whites

Butter

Cream

Egg Yolk

Egg

Salt

Equipment you will use

Mixing Bowl

Whisk

Add a spoonfulof the egg white to the cake batter and mix in thoroughly. Now fold in the restof the eggs whites, taking care not to knock out any air. Spoon the mixtureinto your prepared pan and bake for 35-40 minutes until risen and golden.

Ingredients you will need

Egg Whites

Egg

Equipment you will use

Oven

Frying Pan

After the cake has cooled, slice in half horizontally and spread the bottom halfwith jam. Replace the top half and sprinkle superfine sugar over the top.

Ingredients you will need

Superfine Sugar

Spread

Jam

Variations

Addthe grated zest of 1 lemon or orange and1 tablespoon vanilla sugar. Cream with themargarine and sugar.Fruit cake: Soak 1 cup mixed dried fruit in thejuice of 1 orange or lemon until plump.

Ingredients you will need

Dried Fruit

Lemon Zest

Vanilla Sugar

Orange

Cream

Fruit

Lemon

Sugar

Add 1 1/2 cups grated carrot, thezest of 1 orange, and the juice of 1/2 lemon.

Ingredients you will need

Carrot

Orange

Juice

Lemon

Add 2 drops of almond extract.Cream with the margarine and sugar.

Ingredients you will need

Almond Extract

Margarine

Cream

Sugar

Add the grated zest of1 lemon. Cream with the margarine and sugar.

Ingredients you will need

Margarine

Cream

Lemon

Sugar

Spread the cake mixtureinto a lined jelly-roll-style pan. Top with 3 1/2 cups(1 lb) peeled and sliced apples.

Ingredients you will need

Apple

Spread

Jelly

Roll

Equipment you will use

Frying Pan

Sprinkle with 1/2cup superfine sugar, and dust with 1 heapingteaspoon ground cinnamon.

Ingredients you will need

Ground Cinnamon

Superfine Sugar

Bake and thencut into squares.

Equipment you will use

Oven

Serve with Kosher non-dairywhipped cream.

Ingredients you will need

Cream

From Jewish Traditional Cooking: Over 150 Nostalgic & Contemporary Recipes by Ruth Joseph and Simon Round. Text © 2012 Ruth Joseph and Simon Round; photographs © 2012 Isobel Wield. Published in 2013 by Kyle Books, an imprint of Kyle Cathie Limited.