PASSOVER ORANGE NUT CAKE

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

PASSOVER ORANGE NUT CAKE

No Comments 23 March 2011

 

orange nut cake

 

Enjoy this delicious moist homemade Passover dessert with tea after a holiday meal.

image via flick.r

 

PASSOVER ORANGE NUT CAKE

  • 8 eggs, separated
  • 1 1/2 c. sugar
  • 2/3 c. orange juice
  • 1 tsp. grated orange rind
  • 1 1/4 c. sifted Passover cake meal
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/3 c. nuts, finely chopped

ORANGE SAUCE:

  • 1 tbsp. potato starch
  • 1/4 c. sugar
  • 1/4 tsp. salt
  • 12 tsp. grated orange rind
  • 1 c. orange juice

Beat egg yolks until thick and lemon colored. Gradually add sugar, beating after each addition until mixture is light but very thick. Stir in orange rind. Sift together cake meal, salt and cinnamon; add nuts and mix lightly. Fold dry ingredients gently into beaten egg yolks alternately with orange juice. Beat egg whites until stiff but not dry and then gently fold into cake batter, blending well. Turn into 9″ or 10″ ungreased tube pan.
Bake in 325 degree oven for 1 hour or until done. Remove from oven; invert pan and cool cake before removing from pan. Top with Orange Sauce.

To make sauce: Mix all ingredients together in a saucepan. Cook over low heat until thickened.

Passover Rasberry or Strawberry Tart

kosher passover recipes,seder table Ideas, Passover Recipes

Passover Rasberry or Strawberry Tart

9 Comments 23 March 2011

When Jamie Doueck gives me a Passover recipe, its a guaranteed winner.  This tart doesn’t look like a Passover recipe, but it looks and tastes like an all year round Martha Stewart  fruit tart. – For this recipe, place the rasberries or strawberries carefuly and everyone will think that you bought it!

Kosher for Passover Crust Recipe:

  • 2 cups toasted pecans
  • 1/2 stick margarine or butter
  • 1/4 tsp cinnamon
  • 6 tbsp brown sugar

Passover Tart Directions:

  1. Mix above ingredients in food processor till like consitency of oatmeal.
  2. Press into 9 or 10″ tartpan
  3. Bake at 350 degress for 20 or 30 minutes.
  4. Melt 6 oz of good quality Passover chocolate in the microwave or double boiler.
  5. Fold in 1 container of rich whip .
  6. Pour onto cooled crust.
  7. Melt 4 tablespoons of raspberry preserves in pan.
  8. Spread onto chocolate mixture.
  9. Top with fresh raspberries.(please check the raspberries according to halacha- please ask your rabbi.)
  10. Recipe can also be used with strawberries and strawberry preserves.
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