So we’re in the midst of Pesach. The time of freedom. Freedom from bread, but not freedom from food. My theory on Pesach is to make lots and lots of cake. It fills me up with a cup of tea, and whilst we don’t have much cake during the year, it’s a great snack for the Princes, who feel very  deprived without their crackers. So let them eat cake.

Below I’m posting 2 fabulous Pesach cake recipes and Pesach rolls. I’m also posting tonight’s meal, which goes to show how simple food can really be. I don’t have time for fuss these days. I barely seem to find time to blog…so excuse the shortness of the post…but please DO make cake. (I always forget to take photos of my cakes as I make them. I will try to take photos tomorrow when I begin my pre-festival baking spree.)

 

Just to add before we go onto cake – I was thinking of how I could make the Princes relate to the concept of slavery and freedom and I had the bright idea that I should make them into slaves for a day. Real slaves, where they have to do my beck and call or be whipped (no not really). Then I thought of something even better. I should make them the parents for the day, and I could play child and shout ‘MUMMY’ every five seconds. I still might do it. Freedom and slavery are still very real concepts in today’s modern age!

Pesach Coconut Chocolate Cake

This is my mother’s cake that I clearly remember eating on Pesach ever year. It was always delicious and filling.

Ingredients

6 Eggs

1 1/4 Cups Sugar

1/2 Cup Matza Meal

1 Cup Coconut

100 g Grated Dark Chocolate

2 Tablespoons Red Wine

Method

  1. Beat Egg Whites and Sugar until fluffy.
  2. Beat Egg Yolks until fluffy, add Wine.
  3. Mix Egg White mixture with Egg Yolk mixture by hand.
  4. Mix Matza Meal + Coconut + Chocolate
  5. Add to Egg mixture
  6. Bake for 1 hour in greased round spring pan at 170C. The cake tends to rise at the sides and tip in the middle.

Bon Vivant Cake

This recipe is a Hungarian wheat free cake (again from my childhood in Sydney), which is a wonderful dessert for all year round. It is a decadent, delicious treat, perfectly served with a dollop of  fresh cream!

Ingredients

For Base

8 Egg Whites

1 Cup Castor Sugar

250 g Hazelnuts (I use Almonds)

Chocolate Topping

8 Egg Yolks

125g Margarine

3/4 Cup Castor Sugar

200g good quality Dark Chocolate (I sometimes increase to 300grams)

Method

Base

  1. Grease large, round, spring cake pan (the kind that splits) and put baking paper on the dish.
  2. Beat Egg Whites until stiff, adding 200 grams of sugar gradually.
  3. Mix in Hazelnuts by hand.
  4. Put in cake tin and bake on 160C for 1/2 an hour.

Chocolate Topping 

  1. Melt Chocolate with Margarine until cool (I melt my chocolate in a pot that’s on another pot of boiling water. That way it doesn’t burn.)
  2. Beat Egg Yolks and Sugar
  3. Pour cooled Chocolate mixture into Egg Yolks by hand. You can add a bit of cocoa or coffee for extra taste.
  4. Pour Chocolate Topping over Base and cook in the oven for 20-30 minutes.

Enjoy!!!!

Pesach Rolls

This is a lifesaver for those of us who actually do need to eat something akin to bread and butter on Pesach. (ME!)

 

Ingredients 

1 Tablespoon Sugar

4 Eggs

2 Cups of Matza Meal

1 Cup of Water

1 teaspoon Salt

1/2 Cup Oil

 

Method

1. Bring Water and Oil to boil and take off the heat.

  1. Mix in Sugar, Matza Meal, Salt
  2. Beat in one egg at a time
  3. Let stand for 15 minutes
  4. With Oil shape into a roll. Not too small! Cut with a knife a line in the middle of each roll.
  5. Place on a greased baking pan and cook at 180C for 35 – 40 minutes