Pesach Coffee Crumb Cake

Brynie Greisman Brynie Greisman
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This cake took a few tries to get it just the way I wanted it. So we ate it on Shabbos Chanukah and the
Shabbos after… It’s a good thing I had company who were on a gluten-free diet and appreciated it! I think
you’ll agree that the taste and texture are amazing, and it tastes chometzdig. That’s what all my tasters said.

1h 20m 15
Easy Vegetarian Pescatarian Gluten Free Passover Parve Freezer-Friendly

Contains: Tree nuts, Egg

Directions

Prepare the Cake

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a tube pan well with cooking spray. Set aside.

  2. Whisk the almond flour, potato starch, coconut flour, cocoa, cinnamon, baking

    soda, coffee, and salt in a large bowl until well combined.

  3. Beat eggs and sugars in the bowl of an electric mixer for five minutes, until

    very light and thick. Add oil and mix until incorporated. With the mixer on low speed, add dry mixture alternately with the orange juice and mix just until

    combined. Do not overmix.

  4. Pour half the batter into the prepared pan.

Prepare the Crumbs

  1. Mix all ingredients in a small bowl. Sprinkle half the crumbs evenly over the batter in the pan. Pour the rest of the batter on top. Sprinkle remaining crumbs on top.

  2. Bake for 45 minutes, or until done. Allow to cool completely in the pan.

Prepare the Glaze

  1. Combine all ingredients until smooth and thick. Adjust quantities if necessary. Drizzle glaze over cooled cake. Top with candied nuts around the outer rim of the cake, if desired.

Credits

Tips:
For a stronger coffee flavor in the glaze, use one tablespoon instant coffee. You can
also dissolve it in part coffee liqueur instead of all water for really good flavor.

Notes:
Whisking the dry ingredients is crucial if you want a light cake with no ingredients settling as they often do in Pesach cakes.

This cake freezes well.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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1 Comment

Shifra •

Hi
Can I use ground coconut instead of coconut flour? And can I use regular sugar instead of light brown?
Thank you!