Recipe by Brynie Greisman

Coconut Filbert Cake (Gluten Free)

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Coconut Filbert Cake (Gluten Free)
Parve Parve
Medium Medium
10 Servings
Allergens

Contains

- Egg - Tree nuts
45 Minutes
Diets
- Gluten Free - Pescatarian - Vegetarian - Low Fat

This delicate, light cake is moist and delivers great flavor. 

Ingredients

Main ingredients

  • 5 eggs, separated

  • 2/3 cup sugar

  • 1/4 cup oil

  • 1/2 cup orange juice

  • 1/2 cup coconut flakes

  • 1/2 cup ground filberts

  • 1/4 teaspoon salt

  • 1/2 cup Gefen Potato Starch

  • 1 cup assorted chopped, roasted nuts, for glaze

  • 1 cup sugar

Directions

Make the Cake

1.

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

2.

Beat egg whites until stiff. Set aside. 

3.

Beat yolks with sugar until smooth and pale yellow. Add oil, juice, coconut, filberts, and salt. Mix well. Add potato starch and mix just until combined. 

4.

Pour into a 9- x 13-inch pan lined with Gefen Parchment Paper. Bake for half an hour or until golden.

Notes:

As with all delicate Pesach cakes, it’s best to sift the potato starch over the batter as the mixer is mixing, and beat just until incorporated.

Make the Glaze

1.

Heat sugar in a pot until melted. Mix together with nuts and pour over cooled cake.

Recipe tags

cakes dairy free gluten free gluten-free desserts low sugar non-dairy desserts nut cake nuts Pesach
Coconut Filbert Cake (Gluten Free)

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