Freshly squeezed orange juice is the surprising ingredient in this simple, family friendly Passover cake from the book "Helen Nash's Kosher Kitchen."

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 300 degrees. Grease the bottom and sides of a 10-inch springform pan with margarine. Line the pan with parchment paper, and grease the parchment. Dust pan with 1 tablespoon potato starch; shake out excess.

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  • Fill a small saucepan with water, and bring to a boil. Reduce heat, and allow water to simmer. Place chocolate in a small heatproof bowl, and set over saucepan. Stir chocolate until melted, and set aside to cool.

  • In the bowl of an electric mixer, cream 1 cup margarine on medium speed, and add sugar gradually until the mixture is pale and bubbles appear, about 10 minutes.

  • Add egg yolks one at a time, beating well after each addition. Lower the speed, and beat in cooled chocolate and orange juice. With a large rubber spatula, mix in cocoa powder, cognac, 1 1/2 teaspoons potato starch, lemon zest, orange zest, vanilla, and ground almonds.

  • In a clean dry bowl, beat egg whites on high speed until stiff. Fold half of the egg whites into the chocolate mixture with a rubber spatula. Repeat with another quarter of the egg whites, then reverse the process, pouring the batter over remaining whites. Gradually fold together until egg whites are completely incorporated.

  • Pour batter into prepared pan, and smooth the top. Bake until a cake tester or toothpick inserted in the center of the cake comes out slightly sticky, about 1 hour. Cool completely, and refrigerate overnight.

  • To serve, run a small, sharp knife around sides to loosen, and carefully remove springform ring. Transfer to a serving plate, dust with Passover powdered sugar, and garnish with sliced almonds. Note: This recipe has been adapted from Helen Nash's original to make one cake. To make two smaller cakes, prepare two 9-by-1 1/2-inch round cake pans, and divide the batter between them.

Reviews (1)

43 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 12
  • 2 star values: 11
  • 1 star values: 8
Rating: 5 stars
04/11/2017
This cake is absolutely delicious - anyone who gave it less than a 5-star rating is crazy! I have made it numerous times exactly to the recipe and it comes out delicious every time. Only word of caution is that it is pretty time and labor intensive. I also recommend serving it with some kind of sauce (like raspberry) or ice cream. It comes out very moist but a sauce is always nice.