Best Passover Nut Cake Recipes

PASSOVER HONEY NUT CAKE IN SOAKING SYRUP

Steps:

• Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
• Cake:
• In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
• Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
• Soaking Syrup:
• In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
• Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.

PASSOVER NUT CAKE

Steps:

• Preheat the oven to 350degF.
• Lightly grease a 9 inch springform pan.
• Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts.
• With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture.
• Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top.
• Cool the cake on a rack. As it cools, it will deflate.
• Remove the sides of the pan.
• It is best served the day it's made.

PASSOVER CHOCOLATE NUT CAKE

Steps:

• Preheat oven to 350°F. Grease and dust side of 9-inch springform pan with matzo meal. Melt 7 oz. of the chocolate as directed on pkg.; set aside. Beat egg yolks and 1/2 cup of the sugar in large bowl with electric mixer on high speed until thick and lemon colored. Add margarine; beat until light and fluffy. Add melted chocolate, orange zest and walnuts; mix well.
• Beat egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently stir into chocolate mixture. Pour into prepared pan.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run small knife or spatula around rim of pan to loosen cake; remove rim of pan. Gently loosen cake from bottom of pan with spatula; place cake on wire rack. Cool completely. Microwave jam in microwaveable bowl on HIGH 10 sec. Spread over top of cake. Melt remaining 1 oz. chocolate as directed on pkg.; drizzle over cake. Let stand until chocolate is firm.

PASSOVER HONEY NUT CAKE IN SOAKING SYRUP

Steps:

• Preheat oven to 350 degrees F. Generously grease a 7 inch round layer cake pan (if you do not have one, you can use a round foil pan of the same size available in the supermarket bake aisle).
• In a medium sized bowl, using a wire whisk, beat the sugars, oil, and eggs. Beat very well until the mixture is thick and a pale yellow. Stir in orange juice, zest, salt, cinnamon, cake meal, and nuts. Turn Batter into prepared cake pan.
• Bake for 35 to 40 minutes or until top is light brown and set. (Cool at least twenty minutes before adding Syrup). Meanwhile prepare Soaking syrup.
• Soaking Syrup:.
• In medium saucepan, heat the sugar, honey, orange juice, water, lemon juice, and cinnamon. Heat to dissolve sugar and simmer 5-10 minutes until mixture becomes yrupy. Cool well.
• Pour Syrup over cooled cake, poling holes in cake with a fork, to permit syrup to penetrate cake. Allow to stand 2 to 4 hours to absorb syrup. You might prefer to refrigerate the cake so that while it is absorbing liquid, it is also firming. Also, The chilled cake offsets it innate sweetness and makes it easier to cut. Serve it on muffin liners, Splayed out as pastry or confection cups, or on pastry doilies.

PASSOVER WINE NUT CAKE

Steps:

• Beat egg whites until thick. set aside beat egg yolks-gradually add 1 cup sugar and beat until thick and lemon colored. add wine and beat again. combine nuts and cake meal and add to yolk mixture. (fold in) fold egg whites into yolks. bake in angel food pan for 1 hour and 15 minutes at 325 degrees.

PASSOVER HONEY NUT CAKE IN SOAKING SYRUP

Steps:

• 1. Preheat the oven to 350°F. Line a 7-inch spring form pan with parchment paper, and generously grease the sides of the pan. 2.Beat the granulated and brown sugars with the oil and eggs in a medium-sized mixing bowl, using a wire whisk until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan. 3. Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup. 4. In a medium saucepan, combine the ingredients. Heat the sauce pan to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well. 5. Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.

PASSOVER DARK CHOCOLATE NUT CAKE

Steps:

• TO MAKE THE CAKE:.
• Set a large mixer bowl in a sink filled with 2 inches of warm water. Separate eggs.
• NOTE:.
• it is best to separate eggs while they are still cold, straight from the fridge.
• (you should have about 1 1/2 cups whites). Pour the whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or let separated eggs stand, covered, at room temperature for 30 minutes).
• Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over low heat. Turn off heat and stir (chocolate will continue to melt).
• Preheat oven to 350ºF.
• Cut a waxed paper liner for the bottom of a 10-inch tube pan, cutting it 1/2-inch wider than the pan and the center hole slightly larger than the tube.
• Grease pan thoroughly.
• Place liner in pan and grease liner.
• Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they're thick and lemon colored.
• Add the 2/3 cup sugar, beating till very thick. Stir in the melted chocolate and chopped nuts.
• Thoroughly wash and dry beaters.
• Beat egg whites with vanilla and almond extract till foamy.
• Gradually add the 1/4 cup sugar to egg whites, beating till soft peaks form.
• Lighten egg yolk mixture with about 2 cups beaten egg whites.
• Add to the remaining egg white mixture and fold together to combine.
• Turn batter into prepared pan.
• Bake for about 40 minutes or till top springs back when lightly touched.
• Run a knife around the edge of the pan and center to loosen.
• Cool in pan for 1 hour.
• INVERT onto cake plate. Remove waxed paper.
• Spread glaze over top and sides of cake.
• TO MAKE THE DARK CHOCOLATE GLAZE:.
• In a small heavy saucepan or skillet, melt chocolate over low heat.
• Remove from heat and stir in butter or margarine.
• In a small bowl, dissolve instant coffee in hot water.
• Stir in the sour cream and maple flavoring.
• Add sour cream mixture to chocolate, stirring till smooth and shiny.
• Makes 3/4 cup.

PASSOVER CHOCOLATE NUT CAKE WITH GRILLED ORANGES

Steps:

• Preheat oven to 350F. Grease a 9 inch springform pan and line bottom with parchment paper. In batches in a food processor grind nuts fine, pulsing motor. In the food processor, grind chocolate fine with 6 Tbsp sugar. In a bowl with an electric mixer beat egg yolks until thick and pale and add chocolate mixture. Add zest and beat until just combined. In another bowl with cleaned beaters beat egg whites and remaining 6 Tbsp sugar to soft peaks. Fold nuts and egg white mixture alternately into yolk mixture gently but thoroughly until just combined. Pour batter into prepared pan and bake 55 min. or until tester comes out clean. Cool cake in pan and remove sides of pan. In a bowl, gently toss orange sections with honey and let stand 10 min. Broil oranges until charred. Serve cake with grilled oranges.

PASSOVER BANANA NUT CAKE

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.