Recipe by Efrat Libfroind

Pesach Nut Cake

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Parve Parve
Medium Medium
15 Servings
Allergens

Contains

- Tree nuts - Egg

This is the Pesach cake! Feel free to substitute ground almonds or coconut for the walnuts, or use a combo of all three. No one will believe this is kosher for Pesach.

Ingredients

Main ingredients

  • pinch of salt

  • 3 and 1/2 ounces (100 grams) bittersweet chocolate, finely grated

  • 1/2 cup oil

Directions

Prepare the Pesach Nut Cake

1.

Preheat oven to 340 degrees Fahrenheit (170 degrees Celsius).

2.

In the bowl of an electric mixer, beat egg yolks and 3/4 cup sugar until light and fluffy. Transfer the mixture to another bowl and wash and dry the mixer bowl.

3.

Beat egg whites with 1/2 cup of sugar until stiff peaks form.

4.

In a separate bowl, combine potato starch, nuts, baking powder, salt, and grated chocolate.

5.

Fold egg yolk mixture into the egg whites, then fold in the dry ingredients and the oil and mix gently.

6.

Pour into loaf pans and bake for 45 minutes. Sprinkle with confectioners’ sugar before serving.

Prepare the Pesach Nut Cake

Yield: 3 loaf pans

Pesach Nut Cake

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