- Jewish Learning
Coming downstairs to a plastic- and foil-covered kitchen in the week before Pesach was a favorite for me as girl. It meant that the tedious cleaning was over and the fun could start. Since my mother worked, I’d have free reign of the kitchen all morning to bake to my heart’s content and turn out cakes and cookies galore. The only challenge was having all the dishes washed up before she came home. It was always a toss-up between making the tried-and-true recipes or trying something new. To bridge the gap, I learned to modify chometzdig recipes and make them Pesachdig. This way I enlarged my Pesach repertoire without moving too far out of my comfort zone. In general this process works best with recipes that have proportionately less flour. The following is one of my converted recipes. Enjoy! A Cooks Compete winner by Shifra Fried.
1/2 cup oil
1/2 cup pecan butter, or any store bought nut butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon Gefen Almond Extract
2 tablespoons water
Cream the oil, pecan butter, sugars, egg, and extract.
Add the water, potato starch, baking soda, and salt.
Fold in half of the chocolate chips.
Bake in 9- x 13-inch (20- x 30-centimeter) pan at 350 degrees Fahrenheit (180 degrees Celsius) for 20–25 minutes.
Remove from oven and immediately sprinkle the remaining chips on top of cake. Cover with a cookie sheet and let sit several minutes until the chocolate is melted.
Spread the melted chips evenly over cake with a spatula and sprinkle with chopped nuts
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