Variety is the spice of life, especially when it comes to Passover desserts! Whether you’re craving something rich and chocolatey, light and fruity, or uniquely spiced, we’ve got you covered with 18 delicious cake recipes that cater to every sweet tooth. Perfect for home cooks looking to impress during the holiday, these treats are sure to make your Passover celebration even sweeter. Let’s dive into the list!
Flourless Chocolate Passover Cake
Delightfully rich and decadent, this Flourless Chocolate Passover Cake has been a staple at my family gatherings for years. Its deep chocolate flavor and moist texture make it a hit, even among those who don’t typically observe Passover. I remember the first time I made it, thinking it was too simple to be impressive—but the results spoke for themselves.
Ingredients
- 1 cup unsalted butter, plus extra for greasing
- 8 ounces high-quality dark chocolate, finely chopped
- 1 cup granulated sugar
- 6 pasture-raised eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup unsweetened cocoa powder, sifted
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan with unsalted butter, ensuring all sides are covered to prevent sticking.
- In a double boiler over simmering water, melt 1 cup of unsalted butter with 8 ounces of finely chopped dark chocolate, stirring occasionally until smooth. Tip: Ensure no water gets into the chocolate to avoid seizing.
- Remove the chocolate mixture from heat and whisk in 1 cup of granulated sugar until fully dissolved. Allow the mixture to cool slightly.
- Gradually add 6 lightly beaten pasture-raised eggs to the chocolate mixture, whisking continuously to incorporate fully. Stir in 1 teaspoon of pure vanilla extract and 1/4 teaspoon of fine sea salt.
- Sift 1/2 cup of unsweetened cocoa powder over the batter and fold gently until just combined, being careful not to overmix. Tip: Sifting the cocoa powder prevents lumps and ensures a smooth batter.
- Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft. Tip: The cake will continue to set as it cools, so avoid overbaking.
- Allow the cake to cool completely in the pan on a wire rack before removing the sides. This patience ensures the cake maintains its structure.
Perfectly dense yet irresistibly fudgy, this cake is a chocolate lover’s dream. Serve it with a dusting of cocoa powder or a dollop of whipped cream for an extra touch of indulgence. The simplicity of its ingredients belies the complexity of its flavor, making it a timeless dessert for any occasion.
Passover Sponge Cake with Lemon Glaze
Yesterday, I found myself reminiscing about the first time I baked a Passover sponge cake with lemon glaze. It was a sunny afternoon, much like today, and the kitchen was filled with the zesty aroma of lemon, a scent that always reminds me of spring and new beginnings.
Ingredients
- 1 cup matzo cake meal
- 1/4 cup potato starch
- 6 pasture-raised eggs, lightly beaten
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/4 cup water
- 1/2 cup confectioners’ sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch tube pan with clarified butter, ensuring every nook is covered to prevent sticking.
- In a medium bowl, whisk together the matzo cake meal and potato starch until fully combined, creating a light, airy base for your cake.
- Using a stand mixer, beat the eggs on high speed for 5 minutes until they’re pale and have tripled in volume, a crucial step for that signature sponge cake texture.
- Gradually add the granulated sugar to the eggs, continuing to beat for another 2 minutes to fully incorporate and dissolve the sugar.
- Gently fold the dry ingredients into the egg mixture with a spatula, being careful not to deflate the eggs, to maintain the cake’s lightness.
- Pour the batter into the prepared pan and bake for 45 minutes, or until the cake is golden and a toothpick inserted comes out clean.
- While the cake bakes, prepare the lemon glaze by whisking together the lemon juice, lemon zest, water, and confectioners’ sugar in a small bowl until smooth.
- Once the cake is done, let it cool in the pan for 10 minutes before transferring to a wire rack. Drizzle the lemon glaze over the warm cake, allowing it to seep into the sponge for maximum flavor.
Kicking back with a slice of this cake, you’ll notice how the lemon glaze adds a bright, tangy contrast to the sweet, airy sponge. Serve it with a dollop of whipped cream or fresh berries for an extra touch of elegance.
Almond Orange Passover Cake
Sometimes, the best recipes come from the need to adapt, and this Almond Orange Passover Cake is no exception. Inspired by a last-minute seder dessert dilemma, it’s become my go-to for its bright flavors and foolproof method.
Ingredients
- 1 1/2 cups almond flour, finely sifted
- 1/2 cup potato starch
- 1 cup granulated sugar
- 4 pasture-raised eggs, lightly beaten
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh orange juice, strained
- 1 tbsp orange zest, finely grated
- 1 tsp pure vanilla extract
- 1/2 tsp kosher salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with olive oil, then dust lightly with almond flour.
- In a large mixing bowl, whisk together the almond flour, potato starch, sugar, and salt until well combined.
- Add the lightly beaten eggs, olive oil, orange juice, orange zest, and vanilla extract to the dry ingredients. Mix until the batter is smooth and homogenous. Tip: For an extra fluffy texture, let the batter rest for 10 minutes before baking.
- Pour the batter into the prepared pan and smooth the top with a spatula. Tip: Gently tap the pan on the counter to remove any air bubbles.
- Bake for 40-45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Tip: Cover the cake with foil if it starts to brown too quickly.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Delightfully moist with a tender crumb, this cake sings with the vibrant duo of almond and orange. Serve it dusted with powdered sugar and a side of fresh berries for a dessert that feels both elegant and comforting.
Passover Apple Walnut Cake
Yesterday, as I was rummaging through my grandmother’s old recipe box, I stumbled upon a gem that brought back a flood of memories—Passover Apple Walnut Cake. It’s a recipe that perfectly balances the sweetness of apples with the earthy crunch of walnuts, all while keeping it kosher for Passover. I remember how the aroma would fill the entire house, making it impossible to resist sneaking a piece before dinner.
Ingredients
- 1 cup matzo cake meal
- 1/2 cup potato starch
- 1 cup granulated sugar
- 4 pasture-raised eggs, lightly beaten
- 1/2 cup clarified butter, melted
- 2 large Granny Smith apples, peeled and finely diced
- 1/2 cup walnuts, toasted and roughly chopped
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with clarified butter.
- In a large mixing bowl, whisk together the matzo cake meal, potato starch, and granulated sugar until well combined.
- Add the lightly beaten eggs and melted clarified butter to the dry ingredients, stirring until the mixture is smooth and homogenous.
- Fold in the diced apples, toasted walnuts, cinnamon, nutmeg, and vanilla extract until evenly distributed throughout the batter.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula for an even bake.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
On your first bite, you’ll notice how the cake strikes a perfect balance between moist and fluffy, with the apples adding a slight tanginess that cuts through the sweetness. The toasted walnuts provide a delightful crunch in every bite. For an extra touch of elegance, serve each slice with a dollop of whipped coconut cream and a sprinkle of cinnamon.
Matzo Meal Honey Cake
Sometimes, the simplest ingredients come together to create something truly magical. That’s exactly what happened when I first baked this Matzo Meal Honey Cake, a recipe passed down from my grandmother, who believed in the power of honey to sweeten not just our desserts but our lives.
Ingredients
- 1 cup matzo meal
- 1/2 cup clarified butter, melted
- 3/4 cup raw honey
- 4 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1/2 cup warm water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter.
- In a large mixing bowl, combine the matzo meal, melted clarified butter, and raw honey, stirring until the mixture is homogenous.
- Add the lightly beaten pasture-raised eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the pure vanilla extract, ground cinnamon, and sea salt, mixing until the spices are evenly distributed throughout the batter.
- Dissolve the baking soda in the warm water, then gently fold it into the batter, being careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
You’ll love the moist, dense texture of this cake, with the warmth of cinnamon and the deep, floral notes of honey shining through. Try serving it with a dollop of whipped cream and a drizzle of extra honey for an indulgent treat.
Passover Carrot Cake with Coconut Frosting
Passover just got a whole lot sweeter with this carrot cake that’s become a staple at my family gatherings. Packed with warm spices and topped with a dreamy coconut frosting, it’s a dessert that bridges tradition and indulgence perfectly.
Ingredients
- 1 1/2 cups finely grated, organic carrots
- 3/4 cup almond flour, sifted
- 1/2 cup coconut sugar
- 1/4 cup clarified butter, melted
- 3 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp sea salt
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut cream
- 2 tbsp pure maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with clarified butter.
- In a large mixing bowl, combine the grated carrots, almond flour, coconut sugar, melted clarified butter, beaten eggs, vanilla extract, cinnamon, nutmeg, cloves, and sea salt. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the frosting by blending the shredded coconut, coconut cream, and maple syrup in a food processor until smooth and creamy.
- Once the cake has cooled completely, spread the coconut frosting evenly over the top. For best results, let the cake sit for 10 minutes before serving to allow the flavors to meld.
Rich in flavor and moist in texture, this carrot cake is a delightful contrast to the traditional Passover desserts. Serve it with a dollop of coconut cream on the side for an extra indulgent touch.
Chocolate Chip Passover Coffee Cake
Having spent countless Passover holidays tweaking family recipes to perfection, I’ve found that the right coffee cake can turn any morning into a celebration. This Chocolate Chip Passover Coffee Cake, with its tender crumb and rich chocolatey pockets, is my latest obsession—perfect with a cup of strong coffee.
Ingredients
- 1 1/2 cups almond flour, finely sifted
- 1/4 cup potato starch
- 1/2 cup granulated sugar
- 1 tsp baking powder (kosher for Passover)
- 1/4 tsp fine sea salt
- 3 pasture-raised eggs, lightly beaten
- 1/2 cup clarified butter, melted and slightly cooled
- 1 tsp pure vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup light brown sugar, packed
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan with clarified butter.
- In a large mixing bowl, whisk together the almond flour, potato starch, granulated sugar, baking powder, and sea salt until well combined.
- Add the lightly beaten eggs, melted clarified butter, and vanilla extract to the dry ingredients, stirring until the batter is smooth and homogenous.
- Fold in the semi-sweet chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly.
- In a small bowl, mix the light brown sugar and cinnamon, then sprinkle this mixture evenly over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Allow the coffee cake to cool in the pan for at least 10 minutes before slicing to serve.
Perfectly moist with a delightful crunch from the cinnamon-sugar topping, this coffee cake is a Passover miracle. Serve it warm with a dollop of whipped coconut cream for an extra indulgent touch.
Passover Pineapple Upside-Down Cake
Many of us have fond memories of family gatherings where the table was adorned with dishes that seemed to tell a story of their own. This Passover, I decided to put a twist on a classic dessert, creating a version that’s not only compliant with dietary restrictions but also bursts with the tropical sweetness of pineapple. It’s a recipe that has quickly become a favorite in my home, especially during the spring holidays.
Ingredients
- 1 cup granulated sugar
- 1/4 cup clarified butter
- 1 fresh pineapple, peeled, cored, and sliced into 1/2-inch rings
- 1 1/2 cups almond flour
- 1/2 cup potato starch
- 1 tsp baking powder
- 1/4 tsp salt
- 4 pasture-raised eggs, lightly beaten
- 1/2 cup honey
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the middle.
- In a 10-inch cast-iron skillet, melt the clarified butter over medium heat. Sprinkle the granulated sugar evenly over the butter, stirring gently until the sugar dissolves and turns a light amber color, about 3 minutes.
- Arrange the pineapple rings in a single layer over the caramelized sugar, pressing down lightly. Remove from heat and set aside.
- In a large mixing bowl, whisk together the almond flour, potato starch, baking powder, and salt until well combined.
- Add the lightly beaten eggs, honey, and vanilla extract to the dry ingredients, stirring until the batter is smooth and free of lumps.
- Pour the batter over the pineapple in the skillet, spreading it evenly with a spatula.
- Bake for 35-40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the skillet for 10 minutes, then invert it onto a serving plate. Serve warm or at room temperature.
Vibrant and moist, this Passover Pineapple Upside-Down Cake offers a delightful contrast between the caramelized pineapple topping and the tender, almond-flour base. For an extra touch of elegance, garnish with a sprinkle of toasted coconut or a drizzle of dark chocolate before serving.
Passover Coconut Macaroon Cake
Honestly, there’s something magical about the way coconut transforms in the oven, turning golden and crisp on the outside while staying tender and chewy inside. This Passover Coconut Macaroon Cake is my go-to dessert during the holiday, a sweet reminder of family gatherings and the joy of sharing food made with love.
Ingredients
- 2 cups unsweetened shredded coconut
- 3/4 cup granulated sugar
- 3 pasture-raised eggs, lightly beaten
- 1/4 cup clarified butter, melted
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the shredded coconut and granulated sugar, stirring until evenly mixed.
- Add the lightly beaten eggs, melted clarified butter, vanilla extract, and fine sea salt to the bowl. Mix until all ingredients are fully incorporated. Tip: For a more intense flavor, toast the shredded coconut lightly before mixing.
- Using a 1/4 cup measure, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Wet your hands slightly to shape the macaroons into neat mounds without sticking.
- Bake for 20-25 minutes, or until the macaroons are golden brown around the edges. Tip: Rotate the baking sheet halfway through baking for even color.
- Allow the macaroons to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Out of the oven, these macaroons boast a delightful contrast of textures—crispy on the outside, moist and chewy inside. Serve them as is for a simple treat, or drizzle with dark chocolate for an extra indulgent twist.
Passover Marble Cake with Vanilla and Cocoa
Remember those lazy Sunday afternoons at grandma’s house, where the air was always filled with the sweet scent of baking? That’s exactly what this Passover Marble Cake brings to mind—a perfect blend of nostalgia and indulgence. I’ve tweaked the recipe over the years, but the heartwarming vanilla and cocoa swirl remains unchanged, making it a hit at any gathering.
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup clarified butter, at room temperature
- 4 pasture-raised eggs, lightly beaten
- 1 cup almond flour
- 1/2 cup potato starch
- 1/4 cup cocoa powder, sifted
- 1 tbsp pure vanilla extract
- 1/2 tsp fine sea salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan with clarified butter, ensuring every nook is covered to prevent sticking.
- In a large mixing bowl, cream together the granulated sugar and clarified butter until the mixture is light and fluffy, about 3 minutes on medium speed.
- Gradually add the lightly beaten pasture-raised eggs to the sugar-butter mixture, beating well after each addition to incorporate fully.
- Sift together the almond flour, potato starch, and fine sea salt, then fold these dry ingredients into the wet mixture until just combined.
- Divide the batter equally between two bowls. Stir the pure vanilla extract into one bowl and the sifted cocoa powder into the other, mixing each until fully integrated.
- Alternately spoon the vanilla and cocoa batters into the prepared bundt pan, then use a knife to swirl gently for a marbled effect—avoid overmixing to maintain distinct flavors.
- Bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Now, the cake’s moist crumb and the playful contrast between vanilla and cocoa make it a standout. Try serving it with a dusting of powdered sugar or a side of fresh berries for an extra touch of elegance.
Passover Raspberry Almond Cake
Sometimes, the best recipes come from the need to adapt to dietary restrictions without sacrificing flavor. That’s exactly how this Passover Raspberry Almond Cake came to be in my kitchen. It’s a delightful twist on traditional desserts, perfect for those who observe Passover or anyone looking for a gluten-free treat that doesn’t skimp on taste or texture.
Ingredients
- 1 1/2 cups almond flour, finely ground
- 1/2 cup granulated sugar
- 1/4 teaspoon sea salt
- 3 pasture-raised eggs, lightly beaten
- 1/4 cup clarified butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 cup fresh raspberries, lightly tossed in 1 tablespoon almond flour
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with clarified butter, then line the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk together the almond flour, granulated sugar, and sea salt until well combined.
- Add the lightly beaten eggs, melted clarified butter, vanilla extract, and almond extract to the dry ingredients. Stir until the batter is smooth and homogenous.
- Gently fold in the raspberries that have been tossed in almond flour to prevent them from sinking to the bottom during baking.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The cake boasts a moist, tender crumb with bursts of tart raspberries and a subtle almond flavor that’s not overpowering. Serve it dusted with powdered sugar or alongside a dollop of coconut whipped cream for an extra special touch.
Passover Banana Nut Cake
Many of us have those overripe bananas sitting on the counter, begging to be used before they go to waste. I found myself in this exact scenario last Passover, leading me to create a Banana Nut Cake that’s not only perfect for the holiday but has become a year-round favorite in my household. The combination of ripe bananas and toasted nuts brings a comforting warmth to any table.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 3 overripe bananas, mashed
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 cup walnuts, toasted and roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined.
- In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes on medium speed.
- Gradually add the lightly beaten pasture-raised eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
- Fold in the mashed overripe bananas, sour cream, and pure vanilla extract until the mixture is smooth and uniform.
- Gently stir the dry ingredients into the wet ingredients, being careful not to overmix, which can lead to a dense cake.
- Fold in the toasted and roughly chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Perfectly moist with a tender crumb, this Passover Banana Nut Cake is a delightful balance of sweet bananas and nutty walnuts. Serve it with a dollop of whipped cream or a drizzle of caramel sauce for an extra special touch.
Passover Lemon Poppy Seed Cake
Passover always brings back memories of my grandmother’s kitchen, filled with the zesty aroma of lemon and the subtle crunch of poppy seeds. This year, I’ve decided to put a modern twist on her classic recipe, creating a Passover Lemon Poppy Seed Cake that’s both light and satisfying, perfect for spring gatherings.
Ingredients
- 1 cup almond flour, finely sifted
- 1/2 cup potato starch
- 1/4 cup poppy seeds
- 1 cup granulated sugar
- 4 pasture-raised eggs, lightly beaten
- 1/2 cup clarified butter, melted and cooled
- 2 tbsp fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with clarified butter and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk together the almond flour, potato starch, poppy seeds, and sea salt until well combined.
- In a separate bowl, combine the granulated sugar, lightly beaten eggs, melted clarified butter, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and homogenous.
- Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix to ensure a tender crumb.
- Pour the batter into the prepared cake pan, smoothing the top with the spatula for an even bake.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve this delightful cake with a dusting of powdered sugar or a dollop of coconut whipped cream for an extra special touch. The texture is wonderfully moist, with a bright lemon flavor that’s perfectly balanced by the nutty almond flour and the crunch of poppy seeds.
Passover Chocolate Hazelnut Torte
Over the years, I’ve discovered that the best Passover desserts are those that don’t taste like they’re missing anything. This Passover Chocolate Hazelnut Torte is a testament to that belief, combining rich, nutty flavors with a decadent chocolatey goodness that’ll have everyone asking for seconds. I remember the first time I made it; the aroma alone was enough to convince me it was a keeper.
Ingredients
- 1 cup finely ground hazelnuts
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 tsp sea salt
- 4 pasture-raised eggs, lightly beaten
- 1/2 cup clarified butter, melted and cooled
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with clarified butter.
- In a large mixing bowl, whisk together the ground hazelnuts, cocoa powder, granulated sugar, and sea salt until well combined.
- Add the lightly beaten eggs to the dry ingredients, stirring gently to incorporate without overmixing.
- Pour in the melted clarified butter and vanilla extract, folding the mixture until just combined for a smooth batter.
- Transfer the batter to the prepared springform pan, smoothing the top with a spatula for an even bake.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the torte from sinking.
- Allow the torte to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: This patience ensures the structure sets properly.
- Once cooled, dust with cocoa powder or garnish with toasted hazelnuts for an elegant finish. Tip: For an extra touch of luxury, serve with a dollop of coconut whipped cream.
Just out of the oven, this torte boasts a moist, fudgy interior with a slight crunch from the hazelnuts, making it a perfect balance of textures. The deep chocolate flavor, accentuated by the nuttiness, pairs wonderfully with a cup of strong coffee or a glass of dessert wine. For a festive twist, try serving it with a raspberry coulis to cut through the richness.
Passover Cinnamon Streusel Cake
Passover just wouldn’t be the same in my house without the warm, inviting aroma of cinnamon streusel cake wafting through the kitchen. It’s a tradition I’ve cherished since childhood, and now, I love sharing this recipe that perfectly balances sweetness and spice, making it a hit for any gathering.
Ingredients
- 1 1/2 cups almond flour, finely sifted
- 1/4 cup clarified butter, cooled to room temperature
- 3 pasture-raised eggs, lightly beaten
- 1/2 cup granulated cane sugar
- 2 tsp pure vanilla extract
- 1 tbsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 cup chopped walnuts, toasted
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan with clarified butter.
- In a large mixing bowl, combine the almond flour, granulated cane sugar, and sea salt, whisking until evenly distributed.
- Add the lightly beaten eggs and pure vanilla extract to the dry ingredients, mixing until a cohesive batter forms.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula for an even layer.
- In a small bowl, mix the ground cinnamon and toasted chopped walnuts with the remaining clarified butter to create the streusel topping.
- Sprinkle the streusel topping evenly over the batter, ensuring full coverage for a flavorful crust.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Buttery and moist with a crunchy cinnamon walnut topping, this cake is a delightful contrast of textures. Serve it warm with a dollop of whipped coconut cream for an extra indulgent treat that’s sure to impress.
Passover Strawberry Shortcake
After years of experimenting with Passover desserts that often feel heavy or overly complicated, I stumbled upon a version of strawberry shortcake that’s not only kosher for Passover but also light, fresh, and bursting with flavor. It’s become a springtime favorite in my household, especially when strawberries are at their peak.
Ingredients
- 1 1/2 cups almond flour, finely sifted
- 1/4 cup coconut sugar
- 1/4 tsp sea salt
- 1/4 cup clarified butter, melted
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 pint fresh strawberries, hulled and thinly sliced
- 1 tbsp raw honey
- 1 cup coconut whipped cream
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, coconut sugar, and sea salt, whisking until evenly distributed.
- Add the melted clarified butter, lightly beaten eggs, and vanilla extract to the dry ingredients, stirring until a cohesive dough forms.
- Divide the dough into 6 equal portions, shaping each into a flat, round disc about 1/2 inch thick on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Allow to cool completely on a wire rack.
- While the shortcakes cool, toss the sliced strawberries with raw honey in a medium bowl, letting them macerate for at least 10 minutes to release their juices.
- To assemble, split each shortcake in half horizontally, spoon a generous amount of macerated strawberries onto the bottom half, top with a dollop of coconut whipped cream, and replace the top half of the shortcake.
Flaky, tender shortcakes paired with juicy strawberries and creamy coconut whip make this dessert a showstopper. For an extra touch of elegance, drizzle with a bit of melted dark chocolate or sprinkle with toasted almond slices before serving.
Passover Pistachio Rosewater Cake
Last year, during a spontaneous visit to a quaint Middle Eastern bakery, I stumbled upon a flavor combination that stopped me in my tracks—pistachio and rosewater. Inspired, I’ve since perfected a Passover-friendly cake that marries these two exquisite flavors into a moist, fragrant dessert that’s as beautiful as it is delicious.
Ingredients
- 1 cup almond flour, finely sifted
- 1/2 cup potato starch
- 1/4 cup pistachio flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 pasture-raised eggs, lightly beaten
- 3/4 cup granulated sugar
- 1/2 cup clarified butter, melted and cooled
- 2 tbsp rosewater
- 1/2 tsp vanilla extract
- 1/4 cup shelled pistachios, roughly chopped for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the almond flour, potato starch, pistachio flour, baking powder, and salt until well combined.
- In a large bowl, beat the eggs and sugar together until the mixture is pale and slightly thickened, about 3 minutes.
- Gradually add the melted clarified butter to the egg mixture, followed by the rosewater and vanilla extract, mixing until just incorporated.
- Fold the dry ingredients into the wet ingredients in two additions, being careful not to overmix to ensure a tender crumb.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the chopped pistachios evenly over the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Just out of the oven, this cake boasts a delicate crumb that’s perfectly moist, with the floral notes of rosewater beautifully balanced by the nuttiness of pistachios. Serve it with a dollop of whipped cream and a sprinkle of edible rose petals for an extra touch of elegance.
Passover Blueberry Lemon Cake
Passover just got a whole lot brighter with this Blueberry Lemon Cake that’s as easy to make as it is delicious. I remember the first time I whipped this up, thinking it would be just another dessert, but the burst of blueberries paired with the zesty lemon had everyone asking for seconds.
Ingredients
- 1 cup almond flour, finely sifted
- 1/2 cup potato starch
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 3 pasture-raised eggs, lightly beaten
- 1/2 cup raw honey
- 1/4 cup extra virgin olive oil
- 1 tbsp pure vanilla extract
- Zest of 2 organic lemons
- Juice of 1 organic lemon
- 1 cup fresh blueberries, rinsed and dried
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with olive oil, then dust lightly with almond flour.
- In a large mixing bowl, whisk together the almond flour, potato starch, coconut flour, baking soda, and sea salt until well combined.
- In a separate bowl, combine the lightly beaten eggs, raw honey, extra virgin olive oil, vanilla extract, lemon zest, and lemon juice, whisking until smooth.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined to avoid overmixing.
- Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Soaking up the lemon’s tang and the blueberries’ sweetness, this cake strikes a perfect balance between moist and fluffy. Serve it with a dollop of coconut whipped cream for an extra indulgent treat that’ll make any Passover table shine.
Summary
Great news for every sweet tooth out there! Our roundup of 18 Delicious Passover Cake Recipes offers something for everyone, from classic favorites to innovative new treats. We hope these recipes inspire your holiday baking. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking and happy Passover!
