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Parve
Easy
18 Servings
Allergens 
1 Hour
Diets
Every year I try to do a bit of a variation to keep things exciting. This lemon-blueberry cake was definitely the highlight of the kiddush last year.
14 egg whites
2 and 1/4 cups sugar, divided
1 and 1/2 cups oil (I use Tonnelli Avocado Oil)
1 cup potato starch
1 cup Manischewitz Matzo Meal
1/2 cup orange juice
6 egg yolks
juice of 2 lemons
zest of 1 lemon
1 tablespoon vanilla sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon lemon extract (optional)
1 pound (450 grams) frozen blueberries mixed with 1/4 cup confectioners’ sugar
3/4 cup Manischewitz Matzo Meal
1/2 cup ground almonds
1/2 cup oil, scu as Tonnelli Avocado Oil
1/4 cup brown sugar
1 cup confectioners’ sugar
1 tablespoon lemon juice
1 teaspoon oil, such as Tonnelli Avocado Oil
Carmel Signature Late Harvest Gewurztraminer
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Beat egg whites and one cup sugar in a bowl until stiff peaks form.
In another bowl, whisk oil, remaining sugar, potato starch, matzah meal, orange juice, egg yolks, lemon juice, lemon zest, vanilla sugar, baking powder, salt, and lemon extract, if desired, until well combined. Fold the batter into the egg white mixture gently, until fully incorporated.
Pour half the batter into a 9×13-inch (23×33-centimeter) pan. Sprinkle frozen blueberries evenly over it. Pour the rest of the batter on top.
Mix all ingredients with your fingers to create crumbs. Sprinkle crumbs over the cake.
Bake for 35 minutes. Allow to cool.
Mix all ingredients until smooth. Drizzle over cooled cake.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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The ingredient list for the cake indicates 2 1/4 c. sugar. The instructions say to use 1 c. of sugar to beat with the egg whites. There is no indication of where the other 1 1/4 c. of sugar is used.
We’ve updated this- thank you!