Pesach Glazed Coffee Cake

Brynie Greisman Brynie Greisman
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The Pesach cake you’ll want more of! Watch the video.

1h 16
Medium Gluten Free Vegetarian Pescatarian Passover Parve

Contains: Egg

Episode for this recipe

3 2:06

The Pesach Cake You’ll Want More Of

Shortcuts by Family Table

Family Table

Ep. 16

Mar 30, 2017

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Directions

Prepare the Cake

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Add egg whites one by one to the mixer while it is on the lowest speed. After all the whites are added, raise the speed to medium for 30 seconds and finally to the highest speed. Add the sugar and salt gradually and continue beating until soft peaks form. Set aside.

  3. Beat yolks until light and lemony. Add oil and mix together. Lower speed and add the baking powder, then the liquids alternately with the potato starch. Don’t overmix. Fold in the whites gently, just until incorporated. Fold in the grated chocolate.

  4. Grease a tube pan just on the bottom. Pour batter into pan and bake for 30–35 minutes or until golden. Cool before slicing.

Prepare the Glaze

  1. Whisk together confectioners’ sugar, vanilla, oil, and coffee.

  2. Add the hot water and whisk together until combined.

  3. Drizzle over the cooled cake.

Credits

Tips:

Use a vegetable peeler to grate your chocolate and grate it over a plastic soup bowl for easy transfer and clean up.

Notes:

Sifting the potato starch over the mixer as you add it to the batter will result in a lighter, more uniform cake. 

Variations:

 

1) Use chocolate liqueur instead of the wine.

2) Instead of the grated chocolate, fold in a finely grated apple and add cinnamon and vanilla sugar to taste.

3) Sub 1/4 cup of cocoa powder (or more) for same amount of potato starch for a chocolate cake. Add another tablespoon of oil to keep the cake moist

Description:

Photography: Moishe Wulliger

Styling: Renee Muller

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3 Comments

Sara •

I do not see the peach glaze here at all! Please do post it! It looks like just the right touch to finish these!

Avigael Levi Kosher.com Team •
Reply to Sara

Hi Sara, this recipe is for Pesach Glazed Coffee Cake- no peach here :(
If you're looking for a peach glaze, I'd recommend using the filling recipe from here https://www.kosher.com/recipe/maple-peach-crisp-with-pecan-streusel-1960, adding a few Tbsp. of water and boiling the mixture down until it's runny and thick.

Aviva Berger •
Reply to Avigael Levi

I think she may have been asking for the Pesach glaze as listed in the title but not listed in the recipe.

Fayge Spira •

Please clarify The video and the recipe show different ingredients and different amounts. which is the right one? The video shows only coffee the recipe calls for coffee liqueur- and in different amounts. The video shows ground nuts and the recipe doesn’t? The recipe says 7 eggs the video only calls for 6? Are these the same recipes? Which one should I follow? Thank you!

fr •
Reply to Fayge Spira

am wondering the same thing. perhaps there's a mix-up with a different recipe?

gitty •
Reply to fr

Also confused by the different recipes.. would love to try the correct one though.. wondering which one to follow

Fayge Spira •

Question about ingredient Can we substitute plain coffee for the coffee liqueur? Thank you

Raquel Malul Kosher.com Team •
Reply to Fayge Spira

Yes- great idea!