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passover week - passover 3 nut cake

Welcome to this year’s Passover week. As usual, I’ll be doing a mix of tried and true recipes adapted for Passover and some new to me recipes. I'm travelling on Friday so I might not have time to post so Passover week may stretch out into next week.  

Now you will need to do some preparation for this year’s recipes.  
  • Passover certified brown sugar and Passover vanilla extract will need to be sourced as well as some Tate and Lyle golden syrup. 
  • You’ll also need superfine matzo meal and potato flour (starch) to make the Passover baking mix. To make the Passover baking mix, thoroughly combine equal quantities of superfine matzo meal and potato flour (starch) which you’ll use instead of flour.  
  • If you can’t source Passover icing (confectioner’s) sugar you can make some by blitzing sugar in a food processor or just leaving it out.  
  • To make caster sugar you’ll need to whiz regular sugar in the food processor.  
  • This year, you may even need to candy lemon rind and make condensed milk from scratch so you have been warned!  Recipes and instructions to follow over the next few days. 

passover chocolate caramel slice photo blog-1_zpser1u6rs7.jpg

    The first recipe is one that’s new to me. It’s the Three Nut Cake from Belinda Jeffrey's Mix and Bake and as the cake only uses a small amount of flour I thought it would be pretty easy to make a Passover friendly version.  

    passover chocolate caramel slice photo blog-2_zpsnxkxn7ib.jpg

    You need to use a lot of nuts and coconut for this cake and I’m warning you it produces a pretty chewy result. The pastry is quite crumbly, so don’t fret if you can’t cut a perfect slice of cake because I couldn’t either.  



    Here's the recipe for you.  For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.   

    Three Nut Cake – makes a 17 cm cake. 

    This quantity of pastry is sufficient for a 23 cm cake. If you make a 17 cm cake, you'll only need to use half the pastry for this recipe. You can wrap the remaining pastry in plastic wrap and store in the freezer for another cake or use the pastry to bake some tart shells. If you'd like to make a 23 cm cake, just double the filling quantities and proceed. The original recipe used one less egg yolk but as the Passover baking mix absorbs more liquid than regular flour I think the extra egg yolk will be needed. The baking time will remain the same and please be careful not to overcook the cake as it will dry out, so start testing at about 25 minutes. 

    Ingredients 

    Crust 
    120g almond meal 
     tablespoons caster sugar 
     tablespoons Passover baking mix 
    75g very cold unsalted butter, cut into small chunks 

    Filling 
    60g toasted hazelnuts 
    50g toasted pecans 
    ¼ cup Passover baking mix 
    ½ cup shredded or flaked coconut 
    1 egg 
    1 egg yolk 
    ½ cup firmly packed brown sugar 
    ½ teaspoon Passover vanilla extract 

    Decorations 
    Sifted icing sugar 
    60 gm Passover dark chocolate, melted  

    Method 
    1) Heat oven to 180°C/350°F. Have a 17cm springform tin ready. There is no need to grease or line the tin.  
    2) For the crust, put the almond meal, sugar and Passover baking mix into a food processor and whiz together until combined. Add the butter and whiz some more until it forms coarse breadcrumbs.  Press the crumbs into the base of the cake tin and about ⅓ up the sides of the tin. Put in the fridge to chill.  
    3) For the filling, coarsely grind the hazelnuts, and then the pecans in the food processor. Sift the Passover baking mix into a bowl then add the ground hazelnuts, the ground pecans and coconut and whisk everything together.  
    4) Either in a stand mixer using the whisk attachment or using electric hand beaters beat together the whole eggthe egg yolk and brown sugar until it is light and fluffy. 
    5) Gently fold the nut mixture and vanilla into the egg mixture until its well combined.  
    6) Pour the batter into the chilled crust and level the top before baking in the 180°C/350°F oven for 30-40 minutes or until the top of the cake is just dry but an inserted skewer comes out with moist crumbs. Start testing at about 25 minutes.
    7) Cool on wire rack before releasing the springform tin and removing cake.  
    8) To serve lightly dust the top of the cake with homemade icing sugar and decorate with a little melted chocolate if desired and a good dollop of cream.  

    passover chocolate caramel slice photo blog-3_zpsa82wkyta.jpg

    The cake keeps in the freezer for up to 3 weeks. If you are a margarine user, (I'm not) you could substitute it for the butter in the pastry converting this into a pareve dessert with maybe some vanilla bean scented almond milk ice cream on the side or whipped coconut cream.

    See you all again tomorrow for another Passover baking treat.

    Bye for now,

    Jillian
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