Recipe by Daphna Rabinovitch

Citrus Olive Oil Passover Cake (Gluten Free)

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Parve Parve
Medium Medium
10 Servings


- Egg

Gebrokts or not, this cake is superb!




  • 2 tablespoons granulated sugar


Make the Cake


Preheat the oven to 350 degrees Fahrenheit. Lightly grease a nine-inch springform pan. Line the bottom with a circle of Gefen Parchment Paper.


In a bowl, whisk together the potato starch, cake or almond meal, orange zest, and salt.


In a stand mixer fitted with the whisk attachment, or using a hand held mixer, beat the egg yolks with half a cup of the sugar until very thick and light in colour. With the machine running, gradually pour the olive oil into the egg yolks, in a thin stream, stopping after each addition to allow the egg yolks to absorb the oil. Whisk in the lemon juice.


In a clean bowl with a clean whisk or clean beaters, beat the egg whites until soft peaks appear. Gradually add the remaining quarter cup sugar, beating until firm but still supple peaks form. Fold one third of the egg whites into the egg yolks mixture. Fold in half of the potato starch mixture. Fold in another third of the egg whites and then the remaining potato starch mixture. Fold in the remaining egg whites. Scrape the mixture into the prepared pan. Rap the pan once on the counter to break any air bubbles. Sprinkle the topping sugar over the cake.


Bake in the center of the preheated oven until the cake is golden, puffed and springs back when very lightly pressed, about 40 minutes. Cool in the pan on a wire rack.


Unmold, sprinkle with icing sugar if desired, and serve.

Citrus Olive Oil Passover Cake (Gluten Free)

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kirsti Pesso
kirsti Pesso
6 years ago

can i freeze this cake?? can i make ahead and freeze this cake for passover?

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Reply to  kirsti Pesso
6 years ago

Definitely Kirsti!

Olga Fortenko
Olga Fortenko
3 years ago

Delicious! It wasn’t dense at all. Very fluffy and flavorful. I did make two small changes – 1) added orange juice instead of lemon juice into the batter, 2) instead of sprinkling the top with sugar, I made a glaze with powdered sugar, lemon, and hot water. Big hit at our Seder.