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Delicious Sweets for Passover

Wednesday, 1 April 2015

It is somewhat of a challenge to bake delicious desserts for Passover, as the use of yeast and flour is not allowed. But the following recipes will leave you hungry for more, and they are so easy to make, even with your kids!!!

Apple-licious Kugel

"This apple kugel is delicious, crispy, moist and sweet. Bake it in the oven and serve a nice warm treat!"

  • 4 apples
  • 5 eggs
  • 1 cup sugar
  • 3/4 cup potato starch
  • 1 tablespoon vanilla sugar
  • 1 cup crushed almonds, divided
You will need a 9 inch round or square pan to bake this kugel.

  1. Preheat oven to 350 degrees F.
  2. Peel and core apples. Slice apples and place in covered bowl so apples don't turn brown.
  3. In a large mixing bowl, mix eggs, sugar, potato starch and vanilla sugar.
  4. Grease a 9 inch pan. Cover bottom of pan with 1/2 cup crushed almonds. Place half the apples on top of the nuts layer. Pour half the batter over the apples. Layer remining apples on top of the batter. Cover apples with rest of batter. Top with 1/2 cup crushed almonds.
  5. Bake for one hour or until golden brown.

Crunchy Yummy Cookies

"Chocolate chips and nuts, a winning combination. You won't be able to eat enough of this incredible creation!"

  • 1 (6 oz.) package ground almonds
  • 1 (6 oz.) package ground walnuts
  • 2 eggs
  • 1 1/2 cup sugar
  • 2 cups potato starch
  • 3/4 cup vegetable oil
  • 1/4 cup orange juice
  • 3 tablespoons vanilla sugar
  • 1 (10 oz.) package chocolate chips - I personally prefer these cookies without the chocolate chips.
You will need a cookie sheet for this recipe. You'll get approximately 4 dozens of cookies.

  1. Combine first 8 ingredients in mixing bowl. Mix on low speed until a soft dough is formed. Gradually add in chocolate chips and mix well.
  2. Refrigerate dough for several hours or overnight.
  3. Remove dough from the fridge.
  4. Preheat oven to 350 degrees F.
  5. Roll dough into 1 inch round balls and place 2 inches apart on greased cookie sheets. I like to use parchment paper instead of greasing the cookie sheet.
  6. Bake for 20-25 minutes or until light golden brown. Cool slightly before removing from cookie sheet so cookies won't crack.

Hazelnut Sponge Cake

This is a great cake recipe that does not contain any flour. The accompanying fruit coulis is good after a meat meal, and the vanilla sauce containing milk is suitable after a vegetarian or a fish main course. I usually top this cake with the fruit coulis and don't bother with the vanilla sauce.

  • 6 large eggs, separated
  • 3/4 cup sugar
  • juice and grated rind of 1 lemon
  • 3/4 cup ground hazelnuts
  • 1 oz. fine-ground matzo meal
  • vegetable oil for greasing
You will require a 10 inch cake tin to bake this cake.

  1. Preheat oven to 350 degrees F.
  2. Whisk the egg yolks with the sugar until the mixture is pale, thick and mousse-like. Add the juice and grated rind of the lemon.
  3. Whisk the egg whites until stiff.
  4. Add a quarter of the whisked whites to the yolk mixture and then fold in the hazelnuts, the matzo meal and the remaining whites. Take care not to deflate the mixture.
  5. Pour the mixture into a greased 10 inch cake tin and bake for 30-40 minutes. The center should be dry when tested with a toothpick.
  6. Then the cake is cool, take it out of the tin and store, covered until ready for use. Serve it in wedges with vanilla sauce or fruit coulis.
Fruit Coulis 

  • 1 cup blackberries or strawberries
  • 2 tablespoons sugar
  • 1-2 tablespoons water
  • Put the berries in a pan wiht the sugar and water. Cook over low heat just until the berries collapse.
  • Strain the fruit and juice through a nylon sieve into a jug.

Vanilla Sauce

  • 2 teaspoons potato flour
  • 2 tablespoons vanilla sugar
  • 3 egg yolks (or 2 small eggs)
  • 1 1/4 cups milk
  • Mix the potato flour, sugar and egg yolks to a paste. Add the cold milk.
  • In a pan over low heat bring the mixture slowly to the boil, stirring. It will thicken afte rabout 5 minutes. Take it off the heat, strain and cook. Serve with Hazelnut Sponge Cake.

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Disclaimer: This post was written by Stella V.

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