Passover Lemon Chiffon Cake
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Regular non-Passover recipes will resume next week.
It’s always hard to find Passover desserts that people will take more than one bite of. So when a dessert elicits a YUM response, you know it’s a keeper. This cake is light and airy (it has NINE eggs in it, so it had better be light and airy!) and the flavor is not overly lemony.
The cake came together easily and getting it out of the pan was not a problem. I made this for the first seder, and when we nibbled on it the following day, it tasted even better. I think next year I may add a lemon juice and powdered sugar glaze for the top.
I apologize for the ugly photo, but I was crazy busy making most of this:
and photos were the last thing on my mind.
Ingredients
1/2 cup lemon juice
4 teaspoons grated lemon zest
2/3 cup matzo cake meal
2/3 cup potato starch
8 egg yolks
1 egg
1 2/3 cups superfine sugar, divided
1/3 cup oil
8 egg whites
1/4 teaspoon salt
Preparation
Heat the oven to 350 degrees.
Place the lemon juice and grated zest in a small saucepan. Bring to a slow boil. Simmer 4 to 5 minutes. (There should be 6 tablespoons of liquid. If not, add water.) Set aside to cool.
Using a fine-mesh strainer, sift together the matzo cake meal and potato starch 4 times. Set aside.
Place the egg yolks and whole egg in the small bowl of an electric mixer. Beat on medium speed until the mixture begins to thicken, about 3 to 4 minutes. Add 1 cup of sugar, 1 tablespoon at a time, and continue beating until the mixture turns pale yellow and is very thick. Scrape the sides of the bowl occasionally. Slowly add the oil in a steady stream.
Reduce the speed to medium-low. Add the cooled lemon juice and zest and beat until blended. Reduce the speed to low. Gradually add the sifted dry ingredients and mix until the batter is smooth. Transfer to a large mixing bowl. Set aside.
Place the egg whites in the large bowl of a mixer. Using clean beaters or the whip attachment, beat the whites on medium speed until frothy. Add the salt. Increase the speed to medium-high and gradually add the remaining 2/3 cup of sugar at the side of the bowl, beating until soft peaks form.
With a rubber spatula, fold 1/4 of the beaten whites into the yolk mixture to lighten it. Fold in the remaining whites.
Gently pour the batter into an ungreased 10-inch angel food pan with a removable bottom. Smooth the top. Bake in the lower 1/3 of the oven until the cake is golden brown and springy to the touch, 45 to 50 minutes.
Remove the cake from the oven and immediately invert the pan onto a wire rack. Cool the cake completely in the pan. Turn the cake upright and run a thin, sharp knife around the sides of the pan, then around the center tube. Lift the cake by the center tube and remove the ring. Run a knife under the cake to loosen the cake from the pan. Invert the cake and remove the tube section.
Transfer the cake to a platter. Store the cake at room temperature under a glass dome or cover with foil up to 1 week.
Recipe from the LA Times.
Passover Recipes
Passover is coming up soon, so if you’re looking for some tried and true Passover dessert recipes here are some of our seder attendees’ faves: 
- Flourless Chocolate Walnut Cookies
- Passover Mandelbrot
- Chocolate Chip Meringues
- Flourless Chocolate Cake
- Matzo Brittle
- Apple Crisp
- Brownies
If you have a Passover recipe that you think I should try, please share!
Challah
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Challah is an egg bread traditionally eaten on shabbat (the Jewish sabbath) that is similar in texture and taste to brioche, but is made without milk or butter. For shabbat, challah is usually braided using three or six strands, and on Rosh Hashana, it’s usually twisted in a circular shape (to symbolize the cycle of a year, as Rosh Hashana is the Jewish new year). And often times the bread is sprinkled with sesame or poppy seeds.
As a kid, I ate my sandwiches on challah or challah rolls. And my mom always used it when she would make us french toast. Seriously, challah makes for the most incredible french toast! But the best way to eat a challah? The way my family does it now–rip into it and tear out the insides, leaving a shell of the crust. Mmm.
This recipe, while time consuming, was pretty simple and oh so good! (In fact, I’m going to make a few loaves for Rosh Hashana later this month.) The bread is soft and chewy with a nice crust and the dough was easy to work with. There’s a lot of sitting and waiting, so it’s best to do it when you have stuff you can complete in spurts while waiting for the dough to rise.
Finally, I halved the recipe (because I was trying out different recipes) but this is so good you should make the full recipe and freeze one loaf.
Photos of the process here.
Ingredients
1 1/2 packages active dry yeast (1 1/2 tablespoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup vegetable oil, more for greasing bowl
5 large eggs
1 tablespoon salt
8 to 8 1/2 cups all-purpose flour
Poppy or sesame seeds for sprinkling (optional)
Preparation
- In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
- Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
- Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
- (I tried this but got entirely too confused and just braided it with three strands, the same way you braid hair.) To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
- Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
- If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
- Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.
Yield: 2 challahs.
Joan Nathan recipe from The New York Times.
Aunt Helen’s Mandelbrot
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Use a wooden spoon and lots of elbow grease were the words of advice I received from Aunt Helen when she heard I was going to make her mandelbrot recipe. Do not use a 
mixer, she reminded me. So with wooden spoon and mixing bowl at the ready, I made mandelbrot. However, before I give you the recipe, here are two important bits of history:
1. My grandma Freda (my mom’s mom) died before I was born and I am named after her. (In Judaism, you name babies after people who are deceased, as a way of keeping their memory alive.) Anyway, my grandma’s sister, Helen, was very close to my mom, and consequently, was like a grandmother to my sister and me. We’d celebrate holidays together, and every year on our birthdays, Aunt Helen would give us a batch of her homemade mandelbrot (with nuts for my parents, with chocolate chips for my sister and me). When I was 11, we moved out to California and Aunt Helen continued to bake the mandelbrot, shipping it to us across the country. Sure, there were a lot of crumbs, but it was always still delicious. To this day, Aunt Helen still mails us mandelbrot on our birthdays.
Of course, this recipe was passed down to my mom, and now, to me. The only difference between their batches and mine is theirs have a lot more burned pieces, although I do believe that’s by choice.
2. Mandelbrot (aka mandelbrodt or mandel bread) is a twice baked cookie made with oil. In Yiddish, mandel means almond (or according to Aunt Helen, nut) and brot means bread. Traditionally, it is made with nuts and sprinkled with cinnamon and sugar. I however, prefer it sans nuts and with chocolate chips. It’s often described as Jewish biscotti but to me, it’s a lot thicker and crumbles quite easily. And there’s no right or wrong time to eat mandelbrot–I’ve been known to have a few pieces for breakfast while other people enjoy dunking it in coffee for dessert.
Photos of the process here.
Ingredients
3 eggs
1 cup sugar
1 tsp. vanilla
1 cup oil
3 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1 cup chocolate chips
Preparation
- Mix eggs and sugar with a wooden spoon. Add vanilla and mix.
- Mix the flour, salt, and baking together. Add to the egg mixture, alternating with the oil, four times.
- Add chocolate chips and mix. Batter will be stiff. (She’s not kidding, it’s stiff!)
- Refrigerate overnight, or at least three hours. (Aunt Helen recommended overnight.)
- Roll into four logs, approximately 1 1/2″ in diameter.
- Bake at 350 for 35-45 minutes, remove from oven, and immediately slice into 1″ pieces. (Both my mom and Aunt Helen said it’s very important to not let the logs cool because they will crack when you slice them.)
- Place cookies on their side on cookie sheet and bake 10-15 minutes more.
Recipe from Aunt Helen.
Flourless Chocolate-Walnut Cookies
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Quick note: Tuesdays With Dorie will resume in a couple weeks, once Passover has ended!
It used to be that if I were to show up to a Passover seder without chocolate chips meringues, I would be forced to sing the Four Questions, in Hebrew, by myself. OK not really, but trust me, it wouldn’t be a pretty sight. Then a few years ago I brought matzo brittle (in addition to the meringues and other Passover desserts), and that too, became a holiday must-have. Well, this year I do believe I have found a third recipe that will now be included in every Passover seder, thanks to Deb!
Hmm, I suppose I should have begun this post by explaining that many Passover desserts elicit the following response: It’s good (for a Passover cookie/brownie/cake). Well, I’m happy to report that with these cookies, I heard, These are sooo good! Everyone who tasted them went back for seconds, and said they were oh so yummy! Then again, I guess that’s what happens when you take a regular, flourless recipe and just make it for Passover, go figure.
This cookie is thick, chewy, and slightly crunchy, thanks to the nuts. We made three batches–two with pecans and one with walnuts, and they were all a huge hit. I should note I used regular cocoa powder, not Dutch-process.
Update: For those of you having problems with the cookies being too thin and runny, I noticed this comment from someone in Payard’s test kitchen. The suggestion is to not add all the egg whites at once–begin with two egg whites and check the consistency, it should be brownie batter like, and scoop-able. If it’s still too thick, then add more egg whites.
Ingredients
2 3/4 cups walnut halves
3 cups confectioners’ sugar*
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
*Passover Confectioner’s Sugar
1 cup minus 1 tablespoon granulated sugar
1 tablespoon potato starch
Pulse in a food processor or blender. Makes 1 cup Passover confectioners’ sugar.
Preparation
- Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant.
- Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.
- In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
- Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
Recipe from New York Magazine via Deb.
Passover Recipes
In case you’re on the lookout for some good Passover dessert recipes (sorry not all of them have pictures), I can help you out:
Also, I’m going to try a recipe for chocolate brownies topped with toffee, then topped with chocolate chips, then sprinkled with almonds, then sprinkled with sea salt. If it’s a success I’ll add it to this list.
Now, to answer questions that I always get: Yes, you can use margarine rather than butter to keep the recipe pareve. Yes, you can make the brownies in advance and freeze them. Yes, you should keep the matzo brittle in the fridge because the chocolate isn’t tempered and it tends to melt a little. And yes, you can use imitation vanilla instead of real vanilla.
Stayed tuned for a cookbook giveaway in the next couple of weeks!
Hamantaschen II
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I almost didn’t write this post because my Hamantaschen are so ugly. 
In fact, they’re even uglier than last year’s which I didn’t think was possible. And you wouldn’t know it from looking at my photos, but Hamantaschen are triangular shaped cookies, representative of Purim‘s villain Haman’s triangular ears/pocket/hat depending on whom you ask. I think in Hebrew school we learned it was either Haman’s hat (remember the song?) or ears, but really–triangular ears?
Anyway, Hamantaschen are soft cookies, traditionally with a poppy seed filling, but we grew up eating apricot ones, hence my apricot filling. I used the same apricot filling recipe (yum!) from last year but decided to give this new dough recipe a shot, and it’s good! However, I ran into one weird problem–I baked some on parchment and some on Silpats. The ones on parchment tended to open more and the ones on Silpats stayed sealed. Weird, huh?
Ingredients
1/2 cup vegetable shortening
1/2 cup (1 stick) unsalted butter or margarine
1 1/4 cups sugar + a pinch for the egg wash
3 eggs + 1 for the egg wash
1/4 cup orange juice or milk
1 1/2 teaspoons vanilla extract
Approximately 4 to 4 1/2 cups of flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
Fruit preserves. (Not jam.) You can also use Nutella.
Preparation
Preheat the oven to 350 degrees F.
In a mixing bowl, cream the shortening, butter and sugar together. Add the eggs and blend until smooth. If the mixture is too hard to blend or seems curdled, add about 1 tbs of flour to bind it.
Stir in the orange juice or milk and the vanilla. Fold in 4 cups of flour, salt and baking powder. Mix to make a firm but soft dough. Cover and let the dough rest for 10 minutes to give the flour time to absorb all the moisture. If the dough is too sticky to handle after ten minutes have passed, add extra flour up to 1/2 cup. The dough will be sticky when it’s ready, but you should be able to handle it without it getting stuck to your fingers.
Line a large baking sheet with parchment paper. Divide the dough into 2 or 3 flattened discs and work with one portion at a time. Roll out the dough onto a lightly floured board to a thickness of 1/8 inch. Use a 3-inch cookie or biscuit cutter and cut as many rounds as you can.
In a small bowl mix 1 egg, 1 tablespoon of water and a pinch of sugar to make an egg glaze. Brush the rounds with the wash, then fill each with a generous 1/2 teaspoonful of your desired filling. Fold 3 sides of each circle together, creating triangles. I like to leave a little space in the center so you can see what the filling is (plus it looks pretty), but you can also seal your hamantaschen completely.
Brush the cookies with additional egg wash. If desired, sprinkle with regular or coarse sugar, and bake in the center of the preheated oven until golden brown, 18 to 25 minutes. Cool on the baking sheets.
Tips
Bake your hamantaschen in the upper third of the oven – usually the bottom part of the oven is too hot and may also cause premature bottom-browning. If you want to use leftover scraps to make more cookies, only roll them out once more because a lean dough like this one can only be rolled a couple times before becoming really tough.
This dough can be frozen for about 2 months or refrigerated (wrapped well in plastic) for one to three days. Just give it time to warm up before rolling it out. You can also freeze or refrigerate the filled triangles before baking. If you do this, just bake them without defrosting.
More photos here.
My notes
- I used orange juice rather than milk.
- I skipped the egg wash.
- Mine baked in about 15 minutes.
- I used a regular old glass rather than a cookie cutter and got about four dozen cookies.
Recipe from A Treasury of Jewish Holiday Baking by Marcy Goldman via Baking and Books.
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Hamantaschen
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Hamantaschen are cookies, traditionally filled with poppy seeds, eaten for Purim. I hate poppy seeds, and since I was the one making them, I made an apricot (also a popular flavor) filling. If you don’t want to make a filling, just use store-bought preserves. Anyway, they’re in the shape of a triangle, which symbolizes (the Purim bad guy) Haman’s triangular hat or his triangular ears. Hey, I’m just passing along the info…I didn’t make it up.
Anyway, this was a near disaster, and two recipes in the making. The first one I tried was a pareve (non-dairy/non-meat) recipe. Looking at the recipe, I thought it was missing some wet ingredients (orange juice or oil perhaps), but then again, who am I to second guess? I made the dough in the morning, stuck it in the fridge as the recipe says, went out for the day, then came home late afternoon to shape and bake the hamantaschen. The dough was so dry it just crumbled. Thinking I did something wrong, I tried the recipe again and ended up with the same result. So frustrating.
Back to the Internet, and I found this recipe. It’s just okay, not wow! or anything, probably because it reminds me too much of sugar cookie dough. And it’s heavy. The apricot filling is delicious though.
Filling Ingredients
1/4 lb. dried apricots
1/2 cup water
1/2 cup sugar
2 tablespoons water
Filling Preparation
Cover apricots with 1/2 cup water. Cook over low heat in covered pan for 15 minutes. Mash and add sugar while hot, then add 2 tablespoons water.
Dough Ingredients
1 cup sugar
1/3 cup oil
1/2 cup butter
3 eggs
4 cups flour
1/2 cup orange juice
3 tsp. baking powder
1 tsp. salt
Dough Preparation
Cream sugar, oil and margarine. Add eggs and juice and mix well. Blend with dry ingredients and roll into a ball. Refrigerate dough one hour.
Divide dough into four parts. Roll out each piece very thin (approximately 1/8 inch) on a floured board. With the rim of a cup or glass (depending on desired size) cut into the dough to make circles. Place 1/2 to 2/3 teaspoon of filling in the middle of each circle. With your finger, put water around rim of circle.
To shape into triangle, lift up right and left sides, leaving the bottom side down, and bring both sides to meet at center, above the filling. Lift bottom side up to center to meet other two sides.
Preheat oven to 350 degrees. Place on greased cookie sheet. Bake at 350 degrees for approximately 20 minutes.
Yields 4 dozen Hamantaschen.
Original hamantaschen recipe from Jewish Recipes. I altered it slightly.
Apricot filling recipe from jewishfood-list.com.
Chocolate Chip Meringues
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Another Passover favorite. I believe this recipe is from my mom’s old Hadassah cookbook.
Ingredients
2 egg whites
1 tsp. vanilla
1/8 tsp. salt
1/2 cup sugar
1 cup chocolate chips
Preparation
Combine eggs whites, vanilla, and salt. Beat until stiff but not dry.
Beat in sugar until mixture is stiff and satiny.
Fold in chocolate chips.
Drop by teaspoonfuls onto a lightly greased cookie sheet.
Bake at 300 degrees for 25-30 minutes.
Makes three to four dozen.
Notes:
- I use mini chocolate chips.
- Instead of greasing a cookie sheet, I use parchment paper. After taking them out of the oven, I slide the parchment off the cookie sheet and let the meringues cool completely.
- Store in an airtight container.
Matzo Brittle
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So easy. So good. Make extra, because these are always a huge hit!
Ingredients
Matzo (about three sheets)
2 sticks of margarine or butter
1 cup of brown sugar
1 small bag of chocolate chips
Preparation
Cover a cookie sheet with foil to make cleanup easier.
Line the cookie sheet with matzos — it is okay if they overlap a little.
Melt the margarine with the brown sugar until it starts to boil. Pour the mixture over the matzos and bake at 375 degrees for 7 minutes.
Take the pan out of the oven and pour the chocolate bits over the matzos.
After they melt let cool in the fridge for one hour.
Break up in small pieces.
Notes:
- After adding the chocolate chips, I put the cookie sheet back in the oven for a very short time (about a minute or so)–the extra heat helps the chocolate melt.
- I use a spatula to gently spread the chocolate after taking it out of the oven.
- Mini chocolate chips are a great option as they melt a lot faster.
Passover Brownies
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These brownies are slightly moister and not quite as dense as most Passover brownies. One of the reviewers on Epicurious said they would use this recipe all year round, not just for Passover. And well, they’re good … for Passover brownies. Read: I wouldn’t make them any other time.
Ingredients
2 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter
3 tablespoons unsweetened cocoa powder (not Dutch-process)
1/2 cup Passover cake meal
2 large eggs
1 cup sugar
1 1/2 tablespoons sour cream
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Preparation
Preheat oven to 325°F. and butter an 8-inch square baking pan.
Chop unsweetened chocolate and in a small heavy saucepan melt with butter over low heat, stirring until smooth. Cool mixture 10 minutes. In a small bowl whisk together cocoa powder and cake meal.
In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and beat in sour cream and melted chocolate mixture. Add cocoa powder mixture and beat at low speed until just combined. Stir in chocolate chips and walnuts with a wooden spoon and spread batter evenly in baking pan.
Bake brownies in middle of oven 35 minutes, or until a tester comes out with crumbs adhering. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep layered between sheets of wax paper in an airtight container at cool room temperature 5 days.
Makes 16 brownies.
Notes: I omitted the nuts and added extra chocolate chips. I also doubled the recipe. If I make these again, I would probably add an extra tablespoon of sour cream to make them even moister.
Recipe from Epicurious.
Passover Apple Crisp
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1/2 cup brown sugar, packed
1/2 cup mandelbread crumbs, finely chopped
1/2 tsp. cinnamon
1/4 cup soft margarine or butter
butter or spray to grease baking dish
2 1/2 cups apples, peeled & thinly sliced
1 tbsp. lemon juice
In a small mixing bowl, combine brown sugar, crumbs, cinnamon, and margarine or butter. Mix until crumbly.
Grease a 9-inch square baking dish.
Arrange apples in dish. Sprinkle with lemon juice.
Spread crumbly mixture over the apples.
Bake in preheated 375 degree oven for 25-30 minutes, until apples are tender.
We enjoyed this with vanilla ice cream on top. Yum!
Flourless Chocolate Cake
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I found this recipe (don’t know where I got it, but I would love to give props to the appropriate person) and made it for my mom’s birthday (which was during Passover). It was surprisingly good, and I will be making it again this year. The recipe calls for whipped cream and raspberries to top it, but we did a slight variation–ate the cake warm with ice cream and hot fudge…how can you go wrong? I think this year I may try a chocolate or raspberry glaze for the top, we shall see. Here it is:
Flourless Chocolate Cake
2 cups chocolate chips
3/4 cup unsalted butter or margarine
7 large eggs, separated
2/3 cup sugar, divided
2 teaspoons vanilla extract
2 cups sweetened whipped cream or whipped cream substitute (optional)
1 pint raspberries (optional)
Preheat the oven to 350 degrees.
Grease a 9 inch springform pan and line with parchment paper. Heavily grease the parchment paper.
Melt the chocolate and butter together in a medium heavy saucepan over medium heat, stirring occasionally.
Remove from heat and cool to room temperature, stirring occasionally. Beat the egg yolks and 1/3 cup sugar in a large bowl for three minutes, or until the mixture thickens and turns a pale yellow.
Fold the chocolate mixture and vanilla into the egg yolk mixture and set aside. Using very clean beaters and a clean bowl, beat the egg whites until soft peaks form. Add the remaining 1/3 cup sugar and beat until medium-stiff peaks form.
Carefully fold the egg whites into the chocolate mixture a quarter at a time, until all of the egg whites have been added and the batter is uniform in color. Do not overmix.
Spoon the batter into the prepared pan and smooth evenly. Bake for 50-55 minutes, or until a cake tester comes out with moist crumbs rather than batter.
Cool the cake thoroughly in the pan (the cake will fall dramatically).
Remove the cake from the springform pan and place on a serving plate.
Refrigerate for at least 3 hours.
Beat the heavy cream with the sugar and then spoon into the center of the cake. Top with the raspberries and refrigerate for up to 12 hours, or serve immediately.
Makes 12 servings.
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