Passover Desserts

Cakes Pesach Baroness Tapuzina

As Pesach is fast approaching, I have decided on what desserts I am going to make to make this year: Chocolate-Pistachio Cake and the Orange-Ginger Cake (See Passover Preparations).

This pistachio cake is based on a recipe from Rose Gray and Ruth Rogers, Italian Easy: Recipes from the River Cafe. It is a very easy cake to make. I would prefer to make it with butter, but I must make a parve cake for Passover.

Normally, I do not like Passover cakes made with matza meal, but this cake only calls for 1/2 cup and you really don’t notice it. Substitute with flour when it is not Passover.

Since the Passover hostess is a chocoholic, I am covering the cake with a bittersweet chocolate glaze, but the original recipe is served plain with a lemon glaze.

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Chocolate Pistachio Cake
Ingredients
For the cake:
  • 250 g 2-1/4 sticks unsalted butter or margarine
  • 1 lemon
  • 1 vanilla bean or equivalent of vanilla paste
  • 150 g 2/3 cup blanched almonds
  • 170 g 3/4 cup pistachios
  • 1-1/4 cups superfine sugar
  • 4 eggs
  • 1/2 cup matza cake flour
For the lemon topping:
  • 1 lemon
  • 113 g 1/2 cup pistachios
  • 1/4 cup superfine sugar
For the chocolate glaze:
  • 85 g 3 oz fine-quality bittersweet or semisweet chocolate, chopped
  • 85 g 3/4 stick margarine or butter, cut into pieces
  • 57 g 1/4 cup ground pistachios
Instructions
Make the cake
  1. Heat the oven to 300°F (150°C). Grease a 9-inch (22cm) springform pan with 4 teaspoons of the butter and line with baking parchment.
  2. Soften the remaining margarine or butter. Finely grate the lemon peel. Split the vanilla bean and scrape out the seeds. Finely grind the almonds and pistachios together.
  3. Beat the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Add the lemon peel and vanilla seeds, then fold in the nuts and sift in the flour.
  4. Spoon the batter into the pan and bake for 45-60 minutes. The cake is ready when a skewer comes out clean. Leave to cool in the pan, then turn out.
Make the lemon topping
  1. Grate the lemon peel and squeeze the juice. Halve the pistachios.
  2. Mix the lemon juice with the sugar, boil until reduced to a syrup, then add the peel. Stir in the pistachios and pour over the cake.
Make the chocolate glaze
  1. Melt chocolate with 1 tablespoon butter in a small heavy saucepan over very low heat, stirring. Remove from heat and add remaining 5 tablespoons butter, 1 tablespoon at a time, stirring until smooth.
  2. Transfer the glaze to a bowl and chill, covered, until slightly thickened and spreadable, about 30 minutes.
  3. Spread the glaze over cake with a small metal spatula. Sprinkle pistachios on the top and sides of the cake.

The other cake I considered making this year is another favourite of mine. It is a spice cake with a chocolate glaze. Simple and delicious. I do not remember where I got this recipe.

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Chocolate Almond Torte
Ingredients
For the cake:
  • 1/2 cup sugar plus additional for dusting
  • 400 g 1-3/4 cups finely ground almonds
  • 85 g 3 oz fine-quality bittersweet (not unsweetened) or semisweet chocolate, coarsely grated
  • 1/2 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 5 large egg yolks
  • 2 teaspoons finely grated fresh lemon zest
  • 4 large egg whites
  • 1/2 teaspoon salt
For the chocolate icing:
  • 85 g 3 oz fine-quality bittersweet or semisweet chocolate, chopped
  • 85 g 3/4 stick margarine or butter, cut into pieces
  • 75 g 1/3 cup sliced almonds
  • 22 cm 9-inch cake pan or springform pan ( I use a springform)
Instructions
For the cake:
  1. Preheat oven to 180C (350°F). Butter pan and dust with sugar, knocking out excess.
  2. Stir together ground almonds, chocolate, and spices in a bowl. Beat yolks with 1/4 cup sugar in another bowl with an electric mixer until thick and pale, then beat in zest.
  3. Beat whites with salt with cleaned beaters in a large bowl until they just hold soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff peaks.
  4. Stir one third of whites into yolk mixture to lighten, then fold in remaining whites in 2 more batches. Fold in ground almond mixture.
  5. Pour batter into mold and bake in middle of oven until golden and a tester comes out clean, about 45 minutes. Cool cake in mold on a rack 10 minutes, then invert onto rack and cool completely.
For the chocolate icing:
  1. Melt chocolate with 1 tablespoon margarine in a small heavy saucepan over very low heat, stirring. Remove from heat and add remaining 5 tablespoons margarine, 1 tablespoon at a time, stirring until smooth. Transfer icing to a bowl and chill, covered, until slightly thickened and spreadable, about 30 minutes.
  2. Spread icing over cake with a small metal spatula. Sprinkle almonds on the top and sides of the cake. Chill cake until icing is set, at least 1 hour. Transfer cake to a platter and bring to room temperature before serving.
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Written by Baroness Tapuzina

Michelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

4 thoughts on “Passover Desserts”

  2. This sounds so fantastic except for the nuts, is it possible to sub. them for walnuts or hazelnuts? We live in a small town where some of the ingredients are hards to find….Great blog…..thanks Di

  4. These desserts look great. My favorite flourless dessert is also a Rogers and Gray recipe: Chocolate Nemesis.
    Happy Passover!!

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