Passover Wine Nut Cake Recipes

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GRANDMA'S PASSOVER WINE CAKE



Grandma's Passover Wine Cake image

I found this recipe in with my Grandmother's electric mixer (the one that was Kosher for Passover)! Good way to use up some the extra Passover wine.

Provided by Oolala

Categories     Dessert

Time 1h15m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 8

8 eggs, separated
1 1/4 cups sugar
1/4 cup wine (probably Concord grape)
3/4 cup walnuts, chopped
3/4 cup cake crumbs, for Passover
2 tablespoons potato starch
1 teaspoon cinnamon
1 lemon rind, grated

Steps:

  • In a large bowl, beat egg whites, add sugar.
  • Beat yolks in different bowl and add wine.
  • Then add the yolk mixture to the whites mixture.
  • Add the flour through a sifter and add cinnamon, nuts and the grated lemon rind. Mix well.
  • Put in a baking pan and bake at 375 degrees F. for 1 hour.

Nutrition Facts : Calories 376.1, Fat 16.2, SaturatedFat 3, Cholesterol 282, Sodium 96, Carbohydrate 47.5, Fiber 1.4, Sugar 42.7, Protein 10.9

PASSOVER NUT CAKE



Passover Nut Cake image

baking with cake meal can create heavy dishes that lack the texture we get when flour is used. however, this recipe never let me down - thanks to the large amount ofeggs, it's extraordinarily light!

Provided by AniSarit

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 5

10 eggs, separated
1 cup sugar
2 tablespoons matzo cake meal
1 tablespoon plum brandy (slivovitz)
1/2 lb walnuts, finely ground (scant 1.5 cups)

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.

Nutrition Facts : Calories 374, Fat 24.7, SaturatedFat 3.7, Cholesterol 264.4, Sodium 88.1, Carbohydrate 29.4, Fiber 1.9, Sugar 26.2, Protein 12.2

PASSOVER HONEY NUT CAKE IN SOAKING SYRUP



Passover Honey Nut Cake in Soaking Syrup image

Provided by Marcy Goldman

Categories     Cake     Fruit Juice     Nut     Brunch     Dessert     Bake     Passover     Orange     Walnut     Spring     Kosher     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 19

Cake
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup vegetable oil
3 eggs
3 tablespoons orange juice
1 teaspoon finely minced orange zest
1/4 teaspoon salt
1/4 teaspoon ground cinnamon ( or 1/2 teaspoon for a more pronounced cinnamon flavor)
1/2 cup matzoh cake meal
1/2 cup finely chopped hazelnuts or almonds
1 cup finely chopped walnuts
Soaking Syrup
2/3 cup granulated sugar
1/4 cup honey
1/3 cup orange juice
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon

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.

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