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Passover
Baking |
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| During the eight days
of Passover, certain foods may not be eaten and therefore, may not be used
in baking. These foods include wheat, barley, spelt, rye, oats and
anything made from these grains, as well as baking powder (baking soda is
permitted). Since wheat flour and leaveners are used so heavily in baking,
special Passover recipes are required. People of Sephardic descent do not
restrict certain grains and legumes from their diet and are less
restricted.
In order to make cakes, special matza
flour is used. These flourless cakes may be prepared for Passover with
little, if any, substitutions necessary. Other recipes are flourless but
call for bread crumbs. They made be made kosher for Passover by simply
substituting matzo meal for the bread crumbs.
Many chocolates used in baking are
permissible during Passover, but the degree of your observance may dictate
the use of certain types. In general, cocoa powder and Hershey's syrup do
not contain any prohibited leavening agents. Other types of chocolate,
such as chocolate chips and some bar chocolates, contain soy lecithin.
Although soy is technically a type of grain and thus not Kosher for
Passover, many people are not as strict and freely use any type. It should
be noted that kosher for Passover chocolate may be easily found in grocery
stores. Although a cake made with this chocolate may not come out the
same, it certainly will be suitable. |
Chocolate Pudding Cake
Crust:
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2 oz semisweet chocolate
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1/2 cup butter |
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1 1/3 cups matzo meal
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1/3 cup sugar |
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1/4 cup ground almonds
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Filling:
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9 oz semisweet chocolate
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11 oz cream cheese, room
temperature |
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2/3 cup sugar |
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6 eggs |
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1 tbs vanilla |
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1/3 cup whipping cream
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1/2 tsp almond extract
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Crust: Preheat oven to 350. Melt butter and chocolate in
double broiler; stir until smooth. Stir in matzo meal and sugar. Press into
bottom and sides of 9-inch springform pan. Sprinkle bottom with almonds.
Bake until firm (8 mins). Refrigerate until well chilled.
Filling: Preheat oven to 375. Melt chocolate in double boiler; stir until
smooth. Cool 5 mins.
Beat cream cheese and sugar until light and fluffy; add eggs, one at a time.
Blend in vanilla and almond extracts. Beat in chocolate and cream. Pour into
crust and bake until outer edge of top is browned and center is soft (30-35 mins).
Toffee Squares (makes 40)
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1 cup butter |
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1 egg |
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1 tsp vanilla |
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1 cup sugar |
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1 cup cake meal
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1/4 tsp salt |
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8 oz chocolate, melted
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1 cup chopped pecans
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Preheat oven to 350. Lightly grease 11X15 jelly roll pan.
Cream butter, sugar, vanilla and salt until light and fluffy. Mix in egg,
beating well. Add cake meal gradually, blending well (dough will be stiff).
Spread dough into pan and bake 20-25 mins.
Spread chocolate on top and sprinkle with nuts. Cut into squares before
completely cool.
Gustav Klimt Torte
Cake:
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12 tbs butter, room temperature
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1 cup sugar |
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9 eggs, separated
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grated zest of 1 lemon
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1 tsp vanilla |
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2 cups ground hazelnut (8 oz)
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2/3 cup matzo meal |
Filling:
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2/3 cup raspberry preserves
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Glaze:
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1 cup sugar |
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1 cup unsweetened cocoa powder
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scant 3 oz melted butter
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1 cup heavy cream |
Cake: Set a rack at the middle of the oven and preheat to 350.
Butter 10-inch round pan and line with parchment or wax paper. Beat butter until
soft and light; beat in 1/2 cup of the sugar until mixture whitens. Beat in
yolks, one at a time, then zest and vanilla. Stir in hazelnuts and matzo meal by
hand.
Beat egg whites until white and opaque using medium speed. Increase speed, then
beat in remaining 1/2 cup of sugar if a stream. Continue to beat until whites
hold a firm peak. Stir 1/4 of the whites into cake batter, then fold in
remaining whites.
Pour batter into prepared pan and bake until well risen and firm (50 mins).
Unmold on a rack to cool.
Trim the cake if necessary. Slice into two layers and place one of them, cut
side up, on cardboard. Spread with preserves and top with second layer,
cut side down. To make the glaze, combine sugar and cocoa in mixer. Add butter
and then cream. When combined, transfer to double boiler and heat until sugar
melts and mixture is smooth.
Place cake on a rack over a jelly roll pan and pour the glaze over the cake.
Allow the glaze to set before removing the cake form the rack.
Apricot Squares (makes 24 squares) Source:
Harriet Roth’s Deliciously Healthy Jewish Cooking
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1 2/3 cups matzo cake meal (Cake
meal is a passover item -- the box may say matzo cake meal.) |
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1/3 cup sugar |
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1/3 cup finely ground toasted
almonds |
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1/3 cup canola oil |
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2 tbs lemon juice
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1 tbs grated lemon zest
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1 tsp vanilla |
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2 1/2 - 3 cups apricot preserves
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Coat 13 x 9 x 2-inch glass baking dish with vegetable oil
cooking spray. Preheat oven to 350.
Combine cake meal, sugar and almonds in bowl; stir to blend. In a separate bowl,
mix oil, juice, zest and vanilla. Add to dry ingredients and stir with a fork.
Press 2/3 of the mixture onto bottom of prepared dish. Bake 15 minutes. Remove
from oven and cool slightly. Spread preserves over crust and sprinkle with
remaining cake meal mixture. Bake 25 minutes. Cool before cutting into
squares.
Flourless Chocolate Cake
Source: Bon Appetit Magazine
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7 oz bittersweet chocolate,
chopped |
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3/4 cups butter |
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4 eggs |
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1 1/3 cups sugar |
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1 tsp instant espresso or coffee
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Preheat oven to 325. Butter and sugar 8-inch springform pan.
Wrap foil around outside.
Melt chocolate and butter in medium saucepan over low heat, stirring until
smooth.
Whisk eggs, sugar and coffee in large bowl until well blended. Whisk in
chocolate. Pour into pan and place in large baking dish . Fill with water
halfway up sides of pan. Bake until cake is 1/2-inch high (1-1/2 hours). Cover
and refrigerate overnight before releasing pan.
Passover Rolls (makes 6-8 rolls)
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1 cup water |
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1/2 cup oil |
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1 tbs sugar |
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1/2 tsp salt |
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1 - 1 1/4 cup matzo meal
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1/4 cup cake meal (Cake meal is
a passover item -- the box may say matzo cake meal.) |
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4-5 eggs, beaten |
Preheat oven to 425.
Boil water and oil in medium saucepan. Remove from heat and add sugar and salt.
Add matzo meal and stir until mixture is crumbly. Add eggs and mix well (mixture
will be sticky). Form into balls and place on nonstick cookie sheet. Bake for
10-15 minutes, lower heat to 375 and continue baking for 25-30 minutes.
Passover Muffins (makes 8-10 muffins)
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2 eggs |
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1/2 tsp salt |
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1 1/2 cups matzo meal
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1 cup water (or milk)
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4 tbs melted margarine
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3 tbs sugar |
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1 tsp cinnamon |
Preheat oven to 350.
Beat eggs with salt and water (or milk). Stir in matzo meal and mix until
smooth. Add sugar and cinnamon.
Use melted margarine to grease muffin tins; add remaining to batter. Pour batter
into muffin tins and bake for 30 minutes.
Passover Brownies
Source: Bon Appetit Magazine
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1/2 cup butter
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1/2 cup sugar |
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7 oz. semisweet chocolate
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4 eggs, separated |
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1 tsp vanilla |
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pinch cinnamon |
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1/4 cup cake meal (Cake meal is
a passover item -- the box may say matzo cake meal.) |
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1/2 tsp salt |
Preheat oven to 400. Grease 7 1/2 x 11 x 2-inch baking dish
In medium saucepan, melt butter and 1/4 cup sugar over low heat. Stir to
dissolve sugar. Add chocolate and stir until melted. Remove from heat, set aside
and cool to room temperature.
In a small bowl, beat egg yolks until thick and pale yellow (4 minutes). Add
vanilla, cinnamon and cake meal. Whisk into chocolate mixture.
Beat egg whites with electric mixer, slowly adding salt and remaining sugar,
until stiff peaks form. Fold into chocolate batter and mix thoroughly by hand.
Pour into prepared dish and bake until top is crusty (30 minutes).
Date and Nut Bars
(makes 20 bars) Source:
Harriet Roth’s Deliciously Healthy Jewish Cooking
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1/2 cup matzo cake meal + extra
for coating pan (Cake meal is a passover item -- the box may say matzo cake
meal.) |
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4 extra-large egg whites
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3/4 cup egg substitute
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1 cup sugar |
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2 cups chopped dates
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2 cups chopped walnuts
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1 tsp cinnamon
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2 tbs sweet Passover wine
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grated zest of 1 lemon
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grated zest of 1 orange
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Preheat oven to 325. Coat 11 x 7 x 2-inch glass baking dish
with vegetable oil cooking spray and flour lightly with cake meal.
Beat egg whites; when thick, add egg substitute and sugar gradually while
beating until stiff and glossy. Stir in dates, nuts, 1/2 cup cake meal,
cinnamon, wine and zests. Pour batter into prepared baking dish and bake 45
minutes. Cool and cut into bars.
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