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Parve
Medium
12 Servings
Allergens 
1 Hour, 40 Minutes
Diets
Delicious and decadent, you won’t be able to tell this cake is kosher for Passover
4 tablespoons sugar
8 eggs, separated
1 cup sugar, divided
2 teaspoons vanilla extract
2 and 1/2 cups Gefen Almond Flour
2 tablespoons Gefen Potato Starch
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioners’ sugar
1/4 cup cocoa
1 teaspoon cinnamon
1/4 cup + 2 tablespoons olive oil
3/4 cup Gefen Potato Starch
1/4 cup confectioners’ sugar
1/2 cup Gefen Almond Flour
1/4 cup olive oil
1 cup confectioners’ sugar
1/4 cup cocoa
1/4 cup almond milk
1 teaspoon olive oil
confectioners’ sugar for dusting
Preheat oven to 350 degrees Fahrenheit and prepare the bundt pan by spraying it generously with Gefen Coconut Cooking Spray and sprinkling the pan with the four tablespoons sugar. Set aside.
Mix your chocolate filling before you start the cake so you have it ready: combine all ingredients in a bowl and mix. It will be a thick, smooth texture. Place the filling into a piping bag or plastic bag and cut off the tip.
In a large mixing bowl, beat yolks. Add half a cup sugar and the vanilla extract. Beat until you get a pale, yellow fluffy mixture. Combine all dry ingredients and add to the yolk mixture. Mix it on low until all combined – the mixture will be thick. Do not overmix.
In a separate bowl, whip the egg whites until soft peaks form. Slowly beat in remaining half a cup sugar.
Gently fold the egg whites into the egg yolk mixture one cup at a time, incorporating fully between each addition. The final addition should result in fluffy batter. There might be a few small speckled lumps – do not overmix.
Place three-fourths of the mixture into the bundt pan. Take your chocolate filling and pipe an even circle in the center of the batter all around the pan. Cover with the rest of the batter.
Place into the oven and bake for 45 minutes.
Remove the cake from the oven and let it rest for five minutes. Take a spoon and gently release the sides of the cake from the pan, then allow it to cool another five minutes. Remove the cake from the pan onto a cooling rack.
While your cake is cooling, mix all crumb ingredients together to form crumbs. Do this by gently mixing it with your hands. Place onto a sheet pan and bake at 350 degrees Fahrenheit for 15 minutes. (If using a disposable pan you might need to add a few more minutes.) Remove from the oven and allow it to cool.
When the cake is cool, prepare the glaze by combining all ingredients. Dust the cake with confectioners’ sugar, pour the glaze over the cake, and sprinkle the crumbs onto it.
Sponsored by Gefen
Photography by Faigy Reiner
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yes nechama I just noticed there is oil in filling, crumbs and glaze but none in the cake is this a mistake please advise Chaya surie before we make it and waste all tlhose ingredients
Is there supposed to be oil in the cake???
This cake has no oil?
Nope- but the filling and topping do.
do i have to use olive oil for the topping and glaze. can i use safflower oil
You can use any nut oil as an olive oil alternative, but they will likely add a difference in flavor.