Passover Orange Walnut Torte Recipes

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ORANGE-DATE-WALNUT PASSOVER CAKE



Orange-Date-Walnut Passover Cake image

Provided by Joan Nathan

Categories     dinner, dessert

Time 1h15m

Yield At least 12 servings

Number Of Ingredients 10

3 cups sugar
1 cup vegetable oil, plus more to grease pan
4 whole oranges
1/2 to 1 cup orange juice
6 large eggs
1/4 teaspoon salt
2 cups matzo meal
2 cups coarsely ground walnuts
1 cup tightly packed chopped dates
2 to 3 tablespoons orange liqueur

Steps:

  • Make a sugar syrup by stirring 1 1/2 cups of sugar into 1 1/2 cups of water in a heavy saucepan. Bring to a boil, then lower heat and simmer, uncovered, for 40 minutes, or until syrup is reduced to 1/3 of its original volume. Meanwhile, heat oven to 350 degrees and grease a 9-by-13-inch cake pan.
  • Coarsely grate rind of oranges. Then juice oranges, reserving juice and peel, and discarding any pith that remains. Combine reserved juice with enough prepared orange juice to make 2 cups.
  • In a bowl, beat eggs with remaining 1 1/2 cups sugar. Add orange juice and oil, and continue mixing. Stir in salt, matzo meal, walnuts, dates and orange peel. Turn into greased pan and bake for 45 minutes or until golden. Cut into 2-inch diamonds in pan.
  • Stir liqueur into sugar syrup and pour over hot cake. Let sit a few hours before serving.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 26 grams, Carbohydrate 82 grams, Fat 30 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 85 milligrams, Sugar 69 grams, TransFat 0 grams

PASSOVER CHOCOLATE ORANGE TORTE



Passover Chocolate Orange Torte image

I have seen this online, attributed to more than one author, under the name of "Viennese Chocolate Torte." I definitely did not create it, nor have I tried it, but someone should!

Provided by coconutty

Categories     Dessert

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 13

8 eggs, separated
1 cup sugar
2 ounces semisweet chocolate, melted and cooled
1/4 cup fresh orange juice
1 tablespoon grated orange rind
2 cups ground walnuts
1/3 cup matzo cake meal
1/3 cup potato starch
2 oranges, peeled, sectioned and de-membraned
10 ounces apricot preserves
1 orange, peeled, sectioned and de-membraned
1/2 cup orange juice
6 ounces semisweet chocolate, broken

Steps:

  • Preheat oven to 250°F Have ready an ungreased 10 inch tube pan (4 1/2 inches deep).
  • Beat egg yolks with 1/2 cup sugar until very thick.
  • Add chocolate, orange juice and rind; beat to combine.
  • In a small bowl, combine 1 cup of the ground walnuts, cake meal and potato starch. Fold into yolk mixture.
  • In a separate bowl with clean, dry beaters, beat whites until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form.
  • Gently fold in chocolate mixture into beaten whites.
  • Scrape into pan and bake 55 to 60 minutes, until cake tests done. Invert pan over a bottle neck and let cake cool completely (cake will be upside down).
  • Prepare the filling:.
  • Melt preserves; stir in orange sections.
  • Cool for 5 minutes.
  • Prepare the chocolate glaze:.
  • Heat orange juice until warm. Remove from heat, add chocolate, stirring until melted and smooth. Cool for 5 minutes.
  • Run a knife around edge of pan; remove cake from pan.
  • Slice cake in half horizontally.
  • Spread orange filling over bottom half of cake. Replace top layer of cake. Coat cake with glaze. Garnish with remaining 1 cup nuts and the orange sections.

Nutrition Facts : Calories 414.8, Fat 22.1, SaturatedFat 8, Cholesterol 141, Sodium 67.4, Carbohydrate 55.1, Fiber 5.3, Sugar 34.2, Protein 9.6

WALNUT-DATE TORTE



Walnut-Date Torte image

Provided by Melissa Roberts

Categories     Food Processor     Mixer     Dessert     Bake     Passover     Date     Walnut     Spring     Kosher     Kosher for Passover     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 12

1/4 cup boiling-hot water
1 1/2 cups pitted dates (1/2 pound), finely chopped
1 1/2 cups walnuts (5 ounces), toasted and cooled
3/4 cup sugar, divided
2/3 cup matzo meal
1 tablespoon grated orange zest
1/2 teaspoon ground cardamom
1/4 teaspoon salt
4 large eggs, separated, at room temperature 30 minutes
Accompaniment:
Accompaniment: unsweetened whipped cream
Garnish: Passover powdered sugar

Steps:

  • Preheat oven to 350°F with rack in middle. Generously grease a 9- by 2-inch round cake pan with softened butter or vegetable oil and dust with some matzo meal, knocking out excess.
  • Pour hot water over dates in a large bowl and let stand 15 minutes to soften.
  • Pulse walnuts in a food processor until chopped, then add 1/4 cup sugar and pulse until nuts are finely ground. Add matzo meal (2/3 cup), zest, cardamom, and salt and pulse until combined.
  • Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/2 cup sugar in a slow stream, beating until whites hold stiff glossy peaks.
  • Whisk yolks into date mixture. Fold one third of yolk mixture into whites, then fold in remaining yolk mixture gently but thoroughly. Fold all of nut mixture into batter.
  • Spoon batter into cake pan and bake until golden and springy to the touch and cake just begins to pull away from side of pan, 35 to 40 minutes. Cool in pan on a rack 30 minutes, then invert onto rack and cool completely.

MOROCCAN PASSOVER TORTE



Moroccan Passover Torte image

Intoxicating orange and coconut flavors, a light and perfect dessert for after a seder. It is pareve. If you want to, add whipped cream to the top. From Joan Nathan.

Provided by Susiecat too

Categories     Tarts

Time 1h

Yield 12 serving(s)

Number Of Ingredients 7

6 eggs, separated
1 cup sugar
1 cup walnuts, chopped coarsely
2 cups unsweetened dried shredded coconut
1/2 cup fresh orange juice
1/4 cup orange liqueur
1 bittersweet chocolate square (to garnish)

Steps:

  • Preheat the oven to 325°F
  • In the bowl of an electric mixer, beat the egg whites with 1/2 cup sugar until the mixture holds stiff peaks.
  • Without washing the beaters, beat the eggs yolk in a small bowl with the rest of the sugar until light and fluffy.
  • Add the yolks to the whites but do not stir.
  • Add the walnuts and gently fold the ingredients together.
  • Do the same with the coconut, one cup at a time.
  • Pour the cake batter into a greased 9-inch spring form pan, and bake for 45 minutes until lightly brown on top.
  • Remove from the oven and allow to cool.
  • Mix together the orange juice and orange liqueur. Pour over the cake while it is still in the pan.
  • When the cake has cooled, place it in the refrigerator until it is time to serve.
  • Just before serving (add whipped cream here, if desired) garnish with bittersweet chocolate shavings.
  • Store in the refrigerator.

PASSOVER CHOCOLATE TORTE



Passover Chocolate Torte image

Garnish with a sprinkle of sugar and some strawberries! The center will be a little fudgy tasting! There are never any leftovers to worry about.

Provided by NIBLETS

Categories     Desserts     Cakes     Torte Recipes

Yield 12

Number Of Ingredients 5

½ cup pareve margarine
8 ounces semisweet chocolate, chopped
5 eggs, separated
¾ cup white sugar
1 cup ground almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
  • Melt margarine and chocolate over low heat. Stir until smooth and let cool.
  • In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
  • Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
  • Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
  • Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 25.7 g, Cholesterol 77.5 mg, Fat 21.5 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 116.9 mg, Sugar 22.6 g

WALNUT TORTE



Walnut Torte image

Provided by Roland Foster Miller

Categories     dessert

Time 45m

Yield 8 to 12 servings

Number Of Ingredients 8

2 1/2 cups ground walnuts
3/4 cup sugar
7 egg whites
3 egg yolks
3 tablespoons strong coffee
1/2 cup sugar, plus 1 tablespoon
1/2 cup chopped walnuts
Confectioners' sugar

Steps:

  • Preheat oven to 400. Mix together walnuts and three-fourths cup sugar. Beat egg whites until stiff and fold in walnut mixture. Divide into three round eight- or nine-inch cake tins that have been well buttered and floured. Bake 15 to 20 minutes, until delicately browned. Cool in tins.
  • Mix egg yolks, coffee and one-half cup sugar and heat over low flame, stirring briskly until thick and creamy. (Do not boil.) Cool.
  • Stir chopped walnuts and remaining one tablespoon sugar over low heat until browned. Add to coffee and egg mixture. Spread filling between layers.
  • Sprinkle top with confectioners' sugar.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 28 grams

HUNGARIAN CHOCOLATE-WALNUT TORTE



Hungarian Chocolate-Walnut Torte image

Provided by Jayne Cohen

Categories     Mixer     Chocolate     Dessert     Passover     Valentine's Day     Walnut     Kosher     Kosher for Passover     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free

Yield Makes about 10 servings

Number Of Ingredients 10

3/4 cup sugar (if using half semisweet and half sweet chocolate) or 3/4 cup plus 2 tablespoons sugar (if using all semisweet chocolate)
6 ounces fine-quality chocolate, preferably half dark sweet (sometimes labeled German's Sweet Chocolate), and half semisweet, but all semisweet is also delicious; cut into small pieces
6 large eggs, separated
6 ounces shelled walnuts (1 3/4 to 2 cups)
3 tablespoons matzoh meal
Optional accompaniments: Passover Confectioners' Sugar (recipe below) or Chocolate Icing (recipe below); heavy cream, freshly whipped to soft drifts and barely or very lightly sweetened; or vanilla ice cream
Optional garnish: walnut halves
Chocolate icing:
6 tablespoons (3/4 stick) unsalted butter or margarine
6 ounces fine-quality semisweet or bittersweet chocolate, cut into small pieces

Steps:

  • Have all ingredients at room temperature.
  • Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or wax paper.
  • Preheat the oven to 350°F.
  • In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
  • In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
  • Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
  • Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.
  • If desired, lightly dust with Passover confectioners' sugar. For a lovely, simple presentation, place a doily or a stencil-handmade by you or, even better, your children-over the torte, then sprinkle with the sugar. Carefully remove the doily or stencil.
  • Or glaze with the chocolate icing. Lay long strips of wax paper or foil on a cake plate or serving platter and place the cake on top. Pour the glaze over the top of the cake, letting it drip down the sides. Using a spatula, evenly spread the glaze over the top and sides. Now, pull out and discard the paper strips or foil strips--the plate will be clean and ready for serving. If you'd like, garnish with a few walnut halves attractively placed in the center of the cake. Refrigerate the cake for about an hour to set the glaze, but bring it to room temperature before serving.
  • The plain or frosted torte is heavenly with generous dollops of whipped cream or vanilla ice cream.
  • Passover Confectioners’ Sugar:
  • In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners' sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)
  • Chocolate Icing:
  • Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.

WALNUT TORTE WITH COFFEE WHIPPED CREAM



Walnut Torte with Coffee Whipped Cream image

Categories     Coffee     Nut     Dessert     Bake     Walnut     Fall     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 cup plus 6 tablespoons walnuts (about 5 ounces)
4 large eggs, separated
1/2 cup sugar
1 cup chilled heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon instant coffee crystals dissolved in 2 teaspoons heavy whipping cream
3/4 teaspoon vanilla extract
Walnut halves

Steps:

  • Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish.
  • Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
  • Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.

PASSOVER CHOCOLATE-WALNUT CAKE WITH ORANGE



Passover Chocolate-Walnut Cake with Orange image

Every celebration should end with a delicious dessert. For Passover, an unleavened Chocolate-Walnut Cake with Orange is sure to satisfy that need.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h5m

Number Of Ingredients 12

3/4 cup safflower oil, plus more for pan
1 cup matzo meal
1 cup walnuts, toasted and finely ground
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
Grated zest of 1 large orange, plus 1/4 cup fresh juice
3 large eggs, separated, plus 3 large egg whites
3 ounces semisweet chocolate, coarsely chopped (1/2 cup)
1 ounce semisweet chocolate, melted
5 very thin orange rounds
1/3 cup walnuts, toasted and coarsely chopped

Steps:

  • Cake: Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square cake pan with oil. Line bottom with parchment, leaving a 2-inch overhang on 2 sides. Brush parchment with oil.
  • In a large bowl, whisk together matzo meal, ground walnuts, sugar, cinnamon, salt, and zest. Stir in oil, egg yolks, and orange juice.
  • In a mixing bowl, beat egg whites on low speed until foamy, 1 minute. Increase speed to high; beat just until stiff (but not dry) peaks form, 1 to 2 minutes more. Stir one-third of whites into batter, then fold in chopped chocolate. Gently fold in remaining whites (do not overmix). Transfer batter to prepared pan.
  • Bake until cake is golden on top and springs back when lightly pressed, 25 to 30 minutes. Let cool in pan 10 minutes. Remove cake using parchment and transfer to a wire rack; let cool completely.
  • Serving: Place cake on a platter. Drizzle with melted chocolate; top with orange rounds and walnuts.

WALNUT TWEED TORTE



Walnut Tweed Torte image

Categories     Cake     Food Processor     Chocolate     Egg     Nut     Dessert     Bake     Passover     Orange     Walnut     Spring     Kosher     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 1/2 cups walnuts (5 1/2 ounces), toasted and cooled
1/2 cup matzo cake meal
8 large eggs, separated, at room temperature for 30 minutes
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons finely grated fresh orange zest
1/4 cup fresh orange juice
1 teaspoon vanilla
4 ounces bittersweet chocolate (not unsweetened), coarsely grated using 1/4-inch teardrop-shaped holes of a box grater
Accompaniment: lightly sweetened whipped cream (optional)
Special Equipment
a 10- by 2-inch springform pan

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Insert bottom of springform pan upside down (so that turned-up edge faces down for easier removal of cake).
  • Pulse walnuts with 3 tablespoons matzo cake meal in a food processor until nuts are finely chopped (be careful not to pulse to a paste). Add remaining 5 tablespoons matzo cake meal and pulse until mixture resembles a grainy flour.
  • Beat egg whites with a pinch of salt in a bowl with an electric mixer at medium-high speed until they form soft peaks. Add 2/3 cup sugar a little at a time, beating until whites just hold stiff peaks.
  • Beat together yolks and remaining 2/3 cup sugar with 1/2 teaspoon salt in a large bowl at medium-high speed until thick and pale, about 3 minutes in a standing mixer or about 5 minutes with a handheld. Fold in nut flour, then zest, juice, and vanilla. Fold grated chocolate into batter gently but thoroughly. Fold in one third of whites to lighten batter, then fold in remaining whites gently but thoroughly.
  • Pour batter into ungreased springform pan, smoothing top, and bake until a wooden pick or skewer inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 15 minutes, then run a thin sharp knife between cake and side of pan. Remove side of pan and cool cake completely. Invert cake onto rack and run knife between cake and bottom of pan to remove bottom, then flip onto a plate.

PASSOVER CARROT WALNUT TORTE



Passover Carrot Walnut Torte image

In the early 1990's Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here.

Provided by coconutty

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 7

3/4 cup matzo cake meal, plus additional for dusting the pan
6 large eggs, separated, at room temperature
1 cup sugar
1 cup grated carrot
1 cup ground walnuts
1 teaspoon vanilla
1 pinch salt

Steps:

  • Set oven rack at middle of oven; preheat oven to 350 degrees F.
  • Grease a 9 inch springform pan and dust with matzo cake meal.
  • In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating. Beat until very thick.
  • Add carrots, nuts, vanilla and ¾ cup matzo cake meal. Beat until combined well.
  • In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks.
  • Stir ½ cup of the beaten egg whites into the carrot mixture. Fold in remaining egg whites gently but thoroughly.
  • Pour into pan. Bake about 40 to 45 minutes or until cake tester comes out clean.
  • Let cool in pan on a wire rack. Run a knife around edge of pan; remove side of pan.

Nutrition Facts : Calories 149.6, Fat 6.8, SaturatedFat 1.2, Cholesterol 105.8, Sodium 54.4, Carbohydrate 18.7, Fiber 0.7, Sugar 17.5, Protein 4.2

PASSOVER ORANGE WALNUT TORTE



Passover Orange Walnut Torte image

In the early 1990's Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here. Note re powdered sugar: If kosher-for-Passover powdered sugar is unavailable, you can pulverize granulated sugar in a blender.

Provided by coconutty

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 10

6 large eggs, separated, at room temperature
1 1/3 cups granulated sugar
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
2 teaspoons grated orange rind
1/2 cup matzo cake meal
1/2 cup potato starch
1 cup finely chopped walnuts
1 pinch salt
powdered sugar, for sprinkling on top of torte

Steps:

  • Set oven rack at middle of oven; preheat oven to 325 degrees F.
  • In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating. Beat until very thick.
  • Beat in orange juice, lemon juice and rind. Add matzo cake meal and potato starch gradually, beating. Beat until combined well. Fold in walnuts gently.
  • In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks.
  • Stir 1 cup of the beaten egg whites into the orange mixture. Fold in remaining egg whites gently but thoroughly.
  • Pour into an ungreased 9 inch tube pan (3 ½ inches deep) with a removable bottom. Bake about 55 to 60 minutes or until cake tester comes out clean.
  • Invert pan over the neck of a bottle, let it cool upside down.
  • Run a knife around edge of pan; remove side of pan. Run a knife under bottom of torte to release it.
  • Transfer carefully with two spatulas to a serving plate. Sprinkle with sifted powdered sugar.

Nutrition Facts : Calories 212.8, Fat 8.8, SaturatedFat 1.4, Cholesterol 93, Sodium 52.6, Carbohydrate 30.1, Fiber 1.1, Sugar 23.3, Protein 5.1

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