PASSOVER CAKE MIXES RECIPES
PASSOVER BROWNIE CAKE RECIPE | ALLRECIPES
I experimented for years to come up with a brownie made with matzoh... this is the best!
Provided by GINGEE
Categories Desserts Cakes Chocolate Cake Recipes
Yield 1 - 9 x 13 cake
Number Of Ingredients 6
Steps:
- In a large mixing bowl, beat the eggs and the sugar together. Add the oil. Mix in the cake meal and the cocoa.
- Add nuts, or use the nuts as a topping. I put nuts on top rather than in this cake for two reasons. They make the top look good without having to frost it. Also, for those who don 1t or can 1t eat nuts, they are easily removed without having to search for them.
- Pour batter into a greased 9 x 13 inch pan. Bake at 325 degrees F (165 degrees C) for about 35 minutes. The secret to a moist brownie cake, Pesach or otherwise, is to underbake it. Check it at about 30 minutes.
Nutrition Facts : Calories 342.1 calories, CarbohydrateContent 35 g, CholesterolContent 51.7 mg, FatContent 22.4 g, FiberContent 1.6 g, ProteinContent 4.2 g, SaturatedFatContent 3.1 g, SodiumContent 20.3 mg, SugarContent 28.3 g
PASSOVER YELLOW CAKE RECIPE - FOOD.COM
Make and share this Passover Yellow Cake recipe from Food.com.
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Generously grease a 10- inch springform pan or a 9 by 13- inch rectangular pan. Dust with potato starch and line bottom with parchment paper, cut to fit.
- Warm eggs (still in shells - do not open) by placing in a bowl and covering with very hot water for 1-2 minutes (water should be hot but not so hot as to crack eggs open and cook them but hot enough to warm them up. Do not leave eggs in water longer than 1-2 minutes). This is the most important step. Do not omit it. Heat mixing bowl by filling with very hot water and then dry completely.
- Meanwhile, sift together cake meal and potato starch. Place lemon juice and melted margarine in a small bowl together. Set these ingredients aside.
- Break warmed eggs into mixing bowl of an electric mixer along with sugar, vanilla sugar, salt, and citrus zest. Using whip attachment, beat on low speed just very briefly just to combine ingredients. Then increase to high speed for 12 minutes. Batter will be extremely voluminous.
- Pour batter into a very large mixing bowl. In a smaller bowl, stir together the potato starch/matzoh cake meal mixture, combining well. Then fold this mixture into egg batter, folding gently to combine but taking care not to deflate the mixture unduly (some deflation is impossible to avoid). Gently drizzle and fold in lemon juice and melted margarine or oil.
- Pour batter into prepared pan. Bake 30-35 minutes until cake is set in centre or until cake seems just firm when lightly touched. Cool well before removing. Note: This is not a high cake (anywhere from 1- 1/2 inches to 2- 1/2 inches high) but it is very flavorful and moist.
Nutrition Facts : Calories 231.7, FatContent 9.3, SaturatedFatContent 2.3, CholesterolContent 211.5, SodiumContent 197.8, CarbohydrateContent 29.1, FiberContent 0.6, SugarContent 19.6, ProteinContent 7.3
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