Good Shabbos, Shabbat Shalom, Chag Sameach! Passover is over, and there was a terrific amount of recipe sharing through social media, including my busy Facebook institution, Norene’s Kitchen! I thought I might share a few of their most famous picks for Passover cakes that they served to family and buddies, along with some hints for success. Happy baking!
To replace 1 cup of flour in baking, use 5/8–3/4 cup (10–12 Tbsp potato starch or cake meal (or an aggregate sifted collectively). Another option is to use 3/4 cup ground almonds and 1/4 cup potato starch for each cup of flour. Some experimentation may be essential to attain the favored outcomes.
Almond Meal: To replace 1 cup of cake meal in Passover sponge desserts, use 1 cup of finely ground almonds or almond meal.
Passover Icing Sugar: Process 1 cup granulated sugar with 1/2 Tbsp potato starch on the Steel Blade of your food processor (or in a blender) for two to three minutes, till pulverized. The texture might be grainier than icing sugar. Makes 1 cup icing sugar. Passover baking powder and baking soda are gluten-loose/non-broch. The Passover variations comprise potato starch, whereas ordinary baking powder and baking powder incorporate cornstarch.
Leftover potato starch? Use it to thicken gravies, sauces, and puddings/kugels. Substitute 1 Tbsp potato starch for 1 Tbsp cornstarch or 2 Tbsp flour/matzo meal. Potato starch and ground almonds can also be used as a coating for fish or chicken and are gluten-unfastened. Eggs-Act! When isolating eggs, they should be bloodless for excellent effects. Egg whites will whip as much as most volume if they’re at room temperature. Use clean, grease-unfastened beaters and a tumbler or metallic bowl, now not plastic, while whipping egg whites.
Pan-tastic! If your tube pan doesn’t have a removable bottom, line the bottom with waxed paper or baking parchment that has been cut to shape. Leftover Sponge Cake? Layer cut-up cake cubes with fruit and whipped cream (dairy or pareve) to make a trifle! Slices of stale sponge cake may be used to make French toast.
PAULA’S CHOCOLATE QUINOA CAKE
This recipe was adapted from The Healthy Jewish Kitchen: Fresh, Contemporary Recipes for Every Occasion by Paula Shoyer (Sterling Epicure).
Gluten-unfastened Pareve
Baking maven Paula Shoyer writes: “I had heard the parable of chocolate cakes made with cooked quinoa and didn’t quite trust they’d sincerely be tasty. This cake is very moist and delicious—wonderful for Passover and all 12 months.”
Cake:
3/4 cup (a hundred thirty g) quinoa
One-half cup (360 ml) water
Cooking spray
2 Tbsp potato starch
1/3 cup (eighty ml) orange juice (from 1 orange)
Four huge eggs
2 tsp Passover vanilla extract
3/four cup (180 ml) coconut oil
One-half cup (300 g) sugar
1 cup (80 g) darkish unsweetened cocoa
2 tsp baking powder
1/2 tsp salt
2 ounces (55 g) bittersweet chocolate
Fresh raspberries for garnish (non-obligatory)
Glaze (optional):
5 oz. (140 g) bittersweet chocolate
1 Tbsp sunflower or safflower oil
1 tsp Passover vanilla extract
Place the quinoa and water right into a small saucepan and bring it to a boil over medium warmness. Reduce the heat to low, cover the saucepan, and cook the quinoa for 15 minutes or until all the liquid has been absorbed. Set the pan aside. The quinoa may be made one day earlier—Preheat the oven to 350°F (180°C). Use cooking spray to grease a 12-cup (2.8L) Bundt pan. Sprinkle the potato starch over the greased pan and then shake the pan to cast off any excess starch.
Place the quinoa in the bowl of a meal processor. Add the orange juice, eggs, vanilla, oil, sugar, cocoa, baking powder, and salt until the mixture is very smooth. Melt the chocolate over a double boiler, or place it in a medium microwave-safe bowl, and install a microwave for 45 seconds, stirring and then heating the chocolate for any other 30 seconds until it’s far melted. Add the chocolate to the quinoa batter and technique till properly blended. Pour the batter into the prepared Bundt pan and bake it for 50 minutes, or until a skewer inserted into the cake comes out clean.
Let the cake cool for 10 minutes, then remove it lightly from the pan and place it on a wire cooling rack.
To make the glaze, soften the chocolate in a massive microwave-secure bowl within the microwave (see above) or over a double boiler. Add the oil and vanilla and whisk properly. Let the glaze set for five minutes, then whisk it again. Use a silicone spatula to unfold the glaze all around the cake.
Serves 12
HELENE’S CHOCOLATE OR VANILLA SPONGE CAKE
Gluten-free 1/2 cup oil
three/four cups of potato starch
One pkg (three.3 oz.) Passover immediately chocolate or vanilla pudding
Passover icing sugar and grated chocolate to garnish (non-obligatory)
Preheat oven to 350ºF. Place egg whites in a large bowl of an electric mixer and convey them to room temperature. Step by step, beat whites on excessive velocity, adding 1/2 cup sugar. Beat until stiff, about eight to ten minutes. Set aside. In another big bowl (or food processor), beat egg yolks with the remaining 1/2 cup of sugar till nicely mixed. Add oil and beat until light. Add pudding blend and potato starch and blend just until blended. The battery gets very thick.
Using a rubber spatula, gently fold whites into the yolk mixture until the whites disappear. Make sure to fold in thick batter at the bottom of the bowl. Pour batter into an ungreased 10-inch tube pan, ideally with a removable backside. (See Tip underneath.) Bake at 350ºF for 1 hour. Immediately invert the pan and cool completely. Use a bendy metal spatula (or a knife) to loosen the cake from the sides, center tube, and backside of the pan. Remove the cake cautiously from the pan and transfer it to a cake platter. If preferred, sprinkle lightly with icing sugar and grated chocolate.
