In the Jewish household the most important festival, other than Jewish New Year (Rosh Hashanah) and the Day of Atonement (Yom Kippur) is Passover.
Preparing for Passover
In the few days before Passover (Pesach) Orthodox families will thoroughly clean not just their kitchen, but the whole house as well. They will also consume all foods in their house that have not been specially processed or packaged for Passover. The requirement is to remove all leaven: that is any fermented grain products, starter dough, bread, cakes, biscuits, yeast (or any product made with yeast), baking soda and baking powder.
With so many restrictions one might expect that Passover cookery could be boring but that is definitely not the case. This Chocolate and Almond Cake is one of our favourites. Although described as a 'cake' its really a pudding. The recipe needs about 30 minutes preparation time, and 40 minutes in the oven.
Ingredients:
- 200 g sliced almonds – lightly toasted
- 160 g almond macaroons or other Passover biscuits – shop bought kosher for Passover, or make your own Almond Macaroons.
- 100 g plain dark chocolate
- 1 teaspoon almond essence
- 200 g vegetarian margarine
- 150 g castor sugar
- 6 medium eggs
- 1 teaspoon lemon juice
- 2 tablespoons castor sugar
- 160 g fine matzo meal
Optional:
- Fine icing sugar
- Fresh fruits or berries, to slice and garnish finished cake
- Mascarpone Cheese
How to Make Chocolate and Almond Cake
- Pre-heat oven to 360ºF/180ºC/, Gas Mark 6.
- Line a cake tin with greaseproof paper, or baking parchment. Grease and coat the surface with fine matzo meal. Shake of any excess meal.
- Break up the macaroons, or whatever biscuits you've chosen, into fine crumbs. Set aside three tablespoons to use as a topping.
- Cream together castor sugar, margarine and almond essence.
- Separate the eggs. Stir in one yolk at a time, followed by the matzo meal and macaroon crumbs.
- Bring a small saucepan of water to the boil, reduce to a simmer. Break chocolate into small pieces and place in a bowl over the simmering water. Add one tablespoon of water and stir gently until melted.
- Add the melted chocolate to the mixture, and stir in the toasted almonds.
- Whisk egg whites and lemon juice until the writes form stiff peaks. (Adding lemon juice stabilizes the egg whites and helps create volume.) Add the two tablespoons of castor sugar and whisk again.
- Fold the egg whites, one tablespoon at a time, into the chocolate mixture.
- Pour into the prepared cake tin and sprinkle lightly with the reserved biscuit crumbs.
- Bake for about 40 minutes, or until a knife inserted into the centre, comes out clean.
- Let the cake cool for about 10 minutes. Turn onto a serving plate and remove the parchment paper.
Optional Garnish:
- Sprinkle with fine icing sugar and decorate with sliced fruits. Add a generous dollop of mascarpone cheese.
This Chocolate and Almond Cake freezes well.
Frances Spiegel - Frances Spiegel, B.A. Hons. (Open)., Dip.Eur.Hum., read Art History/European Modern History at the Open University.
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