PESACH : Cakes and cookies without matza meal

I have adapted these from various recipes I have seen in magazines and on the web; I hope that I have substituted ingredients properly.

I also have some recipes that are nut free and will post them separately.
AND: I have posted some vegetarian recipes

CHOCOLATE MOUSSE CAKE
This recipe is adapted from "Green and Black"
10�oz dark chocolate (at least 50% cocoa solids)
10oz (275g) caster sugar
5�oz (165g) soft margarine
1 tbsp ground almonds plus extra to dust tin
5 large eggs
Pinch of salt
Icing sugar to dust on top after cooking

1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Butter and dust a cake tin (use a 8in or 9in (20cm or 23cm) cake tin with removable base)
3. Put the first 4 ingredients in a bowl over barely simmering water and allow to melt.
4. Whisk the eggs with the ground almonds and then fold into the chocolate mixture with a spatula off the heat.
5. Pour into the cake tin and bake for between 35 and 40 minutes.
6. Allow to cool, and dust with icing sugar.

STICKY CHOCOLATE CAKE
4 eggs
100g butter
100g caster sugar
100g plain chocolate (not cooking chocolate)
75g ground almonds
25g potato flour

Turn on oven gas mark 3 325�F 160�C
1. Separate the eggs
2. Put the chocolate in the mixing bowl over a pan of simmering water or place in the microwave on medium for a minute to melt.
3. Whisk in the butter and sugar, egg yolks and ground almonds.
4. Beat the egg whites separately until stiff and then fold into the mixture together with the potato flour
5. Put the mixture into a shallow round 20cm / 8"sponge tin lined with non-stick baking parchment
6. Bake in the oven for about 55 minutes to 1� hours
7. Let the cake cool in the tin before turning out. This cake will often sink slightly in the middle.

CHOCOLATE HAZELNUT GATEAU
4 eggs (separated)
100g butter
100g caster sugar
100g ground hazelnuts
2 tsp rum (or orange juice)
100g plain chocolate (not cooking chocolate)
2 tsp instant coffee dissolved in a tbsp boiling water

TURN ON OVEN -Gas mark 1 / 275F / 140C
Put the chocolate in the mixing bowl over a pan of simmering water or place in the microwave on medium for a minute to melt.
Whisk in the butter and sugar, egg yolks, ground hazelnuts, coffee powder and rum. Beat the egg whites separately until stiff and then fold into the mixture. Put the mixture into an 8" sponge tin lined with non-stick baking parchment. bake in the oven for about 1� to 1� hours. Let the cake cool in the tin before turning out.
This cake will often sink slightly in the middle. Serve with the hollow filled with whipped cream.

CHOCOLATE AND ALMOND BISCUITS
(taken from the JC)
125g ground almonds
150g desiccated coconut
200g caster sugar
4 level tablespoons cocoa
2 teaspoons runny honey
2 egg whites

1. Whisk the egg whites until they hold firm peaks.
2. Put the ground almonds, 3 oz (75 g) of the coconut, the caster sugar and the cocoa in a bowl and stir well together.
3. Add to the whites with the honey and mix to a soft paste.
4. With wetted palms, roll into balls the size of a small plum. Dip into the remaining coconut and arrange 2 inches (5 cm) apart on silicone paper-lined baking trays.
5. Bake at gas no. 6 (400 F, 200 C) for 8-10 minutes, until the coconut is lightly browned.
6. Remove from the oven and leave on the baking trays for 5 minutes to cool and firm up.
7. Using a knife or spatula, carefully lift on to a cooling tray and store when quite cold.
Makes 24.
Keep one week at room temperature in an airtight container. Freeze 3 months.
Don't be tempted to bake the biscuits longer than recommended - when cool, they should be moist on the inside and firm on the outside.

RICH CHOCOLATE CAKE
(I usually halve this recipe as it makes a HUGE cake, Also, made as per the large size, I find it rather heavy. If halving recipe use a 20cm tin- the cake will be less deep, but better). This is fiddly as you need several bowls - but it is worth it!

250g / 9oz plain chocolate
112g / 4oz butter or margarine
125g / 4oz caster sugar
200g / 7oz ground almonds
4 eggs, separated
5 tbsp apricot jam

OVEN 180C / 160C FAN / GAS 4
1. Preheat oven. Line base of 22cm spring form cake tine, grease.
2. Melt 175g / 6oz chocolate - in a bowl over a pan of simmering water. Remove from heat.
3. Cream the butter with sugar until light and fluffy, stir in the ground almonds, egg yolks and melted chocolate. Beat together.
4. Whisk egg whites until stiff, fold into chocolate mixture.
5. Pour into tin and bake for 50-55 mins until firm to the touch. If halving recipe, bake for 20-25 mins.
6. Leave for a few minutes and turn onto a wire rack to cool.7. Coat top of the cake with the apricot jam (may need to be warmed to spread)
7. Melt remaining chocolate and then spread / pour over the top of the cake, allowing mixture to run down the sides.

WALNUT SANDWICH COOKIES
2 egg whites
200g caster sugar
120g walnuts
170g semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C ). Line baking sheets with parchment paper.
2. In a small bowl mix together the egg whites, sugar, and nuts until well blended. 3. Drop dough by teaspoonfuls, three inches apart, onto the lined cookie sheets. Using the back of a spoon, dipped in water, flatten into rounds about 1.5 inches in diameter. 3. Bake for 8 to 10 minutes in the preheated oven. Cookies should be lightly browned. Let cool slightly before removing from sheets. If the cookies are stuck, they need to be baked a little longer.
4. In a plastic bowl, melt the chocolate in the microwave oven, stirring every 15 or 30 seconds until smooth and creamy. This can also be done over a double boiler. Spread the chocolate onto the flat side of a cookie and stick it together with the flat side of another cookie to make a sandwich until all the cookies are used up.

CHOCOLATE PRUNE TORTE
(from koshercooking.com)
6 large egg whites at room temperature
120g caster sugar
180g toasted walnuts, chopped
250g pitted prunes, chopped
250g bittersweet chocolate, ground fine in a food processor

1. Line the bottom of a greased 10" springform pan with wax paper. Grease the paper and sprinkle the pan with potato flour, shaking out the excess.
2. In a large bowl with an electric mixer beat the whites with a pinch of salt until they hold soft peaks. Add the sugar, a little at a time, beating until the whites until they hold stiff glossy peaks.
3. Fold in the walnuts and the prunes. Add the chocolate, and fold it into the mixture gently but thoroughly. Turn the mixture into the pan, smoothing the top evenly, and bake for 45 minutes.
4. Let the torte cool in the pan on a rack. Run a thin knife around the edge of the pan and remove the side. Invert the torte onto a cake plate, discarding the wax paper. Chill the torte, covered, for 1 hour.
5. The torte may be made 2 days in advance and kept covered and chilled.

FLOURLESS BROWNIES (from The Guardian)
175g 70% chocolate, broken into pieces
90g unsalted butter
2� tablespoons very strong coffee
3 large free range eggs
220g granulated sugar
125g ground almonds
� teaspoon vanilla extract
� teaspoon baking powder

Preheat the oven to 160�C. Butter a 20sq-cm, 3-4cm deep tin then throw in about a heaped tablespoon of the ground almonds and shuffle them around so that the whole of the inside is lightly coated.
Either in the microwave or in a bowl sitting on a pan of steaming water, melt the butter and chocolate, then stir in the coffee.
In a separate bowl, whisk together the eggs and sugar until pale and creamy. Gently stir the warm chocolate mix into the eggy one. In a bowl, mix the almonds with the baking powder and then fold them in too.
Bake for about 35 mins, take it out and let it sit for 10 mins. Then cut into whatever sized squares you fancy but don't take them out of the tin yet. After another 10 mins, they're ready.

HOMEMADE 'NUTELLA'
220g raw hazelnuts
110g unsweetened cocoa powder
125g icing sugar
� teaspoon vanilla
tiny pinch salt (optional)
3 tablespoons oil, more as needed

Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.
In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.
Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra (hazelnut) oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.

ALMOND AND APPLE CAKE
(adapted from "My Dish")
3 eating apples
2 tablespoons sugar
225g butter or margarine
225g caster sugar
4 eggs
225g ground almonds

1. Slice apples thinly, place in the bottom of a deep pie dish and sprinkle with 2 tablespoons of sugar.
2. Beat margarine and caster sugar till fluffy.
3. Add eggs then almonds and spread over the apples.
4. Bake for 1 hour at 180C/350F/gas 4.
5. Can be frozen.

LEMON & ALMOND CAKE
(adapted from Good Housekeeping)
85g butter softened
125g ground almonds
3 eggs
150g caster sugar
� tsp baking powder
1 lemon (rind only)
50g potato flour (pinch of salt - optional)

OVEN 180C convection.
1. Beat butter and sugar together
2. Add the rest of the ingredients.
3. Pour into a greased floured 20cm / 8in tin. Bake 30-35mins
4. Cool in tin for 5 mins - turn out.
5. Recipe states to dredge with icing sugar - I never do. Can be served with compote for a dessert.
To make this a Chocolate & Almond cake: substitute the lemon for 1 tablespoon of cocoa.

LEMON AND ALMOND PUDDING
3 lemons
6 oz caster sugar
6oz ground almonds
4 eggs
� teasp baking powder

OVEN 180C
1. Cook lemons whole: cover with cold water and bring to the boil, simmer at least 1 hour. Remove - save 100ml liquor. Cut into quarters, drain. Blitz in a processor with the saved liquor. Cool.
2. Whisk eggs and sugar till like lightly whipped cream - takes 6-8 mins.
3. Mix in baking powder and almonds.
4. Add lemon puree to egg mixture, then add almonds. Whisk for 1 min.
5. Spoon into 2 1lb loaf tins - fill � full. Bake 35-45 mins.
Serve warm with something sweet (like compote)

ALMOND AND ORANGE TORTE (really delicious)
1 medium orange
3 medium eggs
225g caster sugar
250g ground almonds
� level tsp baking powder

1. Grease and line a 20cm springform cake tin
2. Put whole orange in small pan and cover with water - bring to boil. Cover and simmer for at least 1 hr until tender. Remove from water and cool.
3. Cut orange in half, remove pips. Whiz in food processor to make a smooth puree.
4. PREHEAT OVEN 180C (160C fan) Gas 4.
5. Put eggs in bowl with sugar and whisk together until thick and pale. Fold in almonds, baking powder and orange puree.
6. Pour mixture into prepared tin. Bake for 40-50 mins or until a skewer comes out clean. Leave to cool in tin.

ALMOND SPONGE CAKE
100g butter or soft margarine
175g sugar
4 large eggs
175g ground almonds
1 teaspoon almond essence

Preheat oven 180C, 350F or Gas 4
Beat the sugar and eggs together until they double in volume.
Mix in the butter, then the ground almonds and almond essence
Place the mixture in a greased 8" / 20cm sponge tin lined with non-stick baking parchment. Bake for 30 to 45 minutes when the top should be golden brown and the sides shrinking away from the tin. Cool for ten minutes before turning out onto a wire tray

CHEWY ALMOND COOKIES
(taken from the Wheatfree.org website)
275g ground almonds
50g butter, low fat spread or margarine
160g honey
1egg, beaten
75g sultanas
50g walnuts, broken
� tsp bicarbonate of soda
� pinch salt

1. Preheat oven: 180�C, fan 160�C, 350�F, Gas 4
2. Line baking sheets with non-stick baking paper
3. Put all the ingredients into a large mixing bowl and mix together until completely combined.
4. Put teaspoonfuls onto the baking sheets, for larger cookies make the teaspoonfuls quite generous. Leave plenty of space between cookies as they will spread during cooking.
5. Bake for 15 minutes. Remove from oven and leave on baking sheets for a few minutes to slightly set, then remove to cool completely on a baking cooling rack
6. These cookies are best eaten on the day of making, but will keep in an airtight tin if you have some left over for tomorrow

CINNAMON BALLS
175g ground almonds
75g caster sugar
1 tbsp ground cinnamon
2 egg whites
oil, for greasing
icing sugar, for dredging

1. Preheat the oven to 180�C/350�F/Gas 4. Grease a baking sheet.
2. Mix together the ground almonds, sugar and cinnamon. Whisk the egg whites until they begin to stiffen and fold enough into the almonds to make a fairly firm mixture.
3. Wet your hands with cold water and roll small spoonfuls of the mixture into balls. Place these at intervals on the baking sheet.
4. Bake for about 15 minutes in the centre of the oven. They should be slightly soft inside - too much cooking will make them hard and tough.
5. Slide a palette knife under the balls to release them from the baking sheet and leave to cool. Sift a few tablespoons of icing sugar on to a plate and when the cinnamon balls are cold slide them on to the plate. Shake gently to completely cover the cinnamon balls in sugar and store in an airtight container or in the freezer.
MAKES ABOUT 15

WALNUT COOKIES - IRANIAN / PERSIAN STYLE
2 yolks of extra large eggs
4 tablespoons sugar
210g coarsely chopped walnuts
Grated rind of � lemon (optional)
1. Preheat oven to 160C
2. Beat egg yolks with sugar until very thick and almost white.
3. Mix chopped walnuts and lemon rind into yolk mixture.
4. Drop teaspoonfuls of batter onto ungreased cookie sheet, leaving 2 inches between them.
5. Bake for about 10 minutes or until cookies are dry and firm.
6. Remove from sheet when cool.
MAKES ABOUT 20 WALNUT COOKIES

JAM FILLED NUT BISCUITS
50g softened butter or margarine
2 eggs
550g mixed ground nuts
120ml runny honey (� cup)
� tsp orange or lemon essence (or grated rind)
jam or chocolate chips to fill

1. Soften the butter in a bowl then cream together with the eggs until smooth.
2. Add the remaining ingredients and beat thoroughly to combine. Form the dough into walnut-sized balls and place on a lightly-buttered baking tray. With your thumb form a depression in the centre of each ball and fill this with jam or a chocolate chip.
3. Place in an oven pre-heated to 170�C and bake for about 12 minutes, our until lightly browned.
4. Remove from the oven and allow to cool on the baking tray for 5 minutes then transfer to a wire rack to cool completely.

BAKED ALMOND PEARS
4 pears
finely grated rind and juice of 1 lemon
100g ground almonds
50g raisins
2 tbsp toasted flaked almonds
2 tbsp clear honey

Preheat oven to 190C / 375F / Gas 5

1. Cut each pear in half lengthways and scoop out cores leaving a cavity. Place pears in a bowl andd pour over lemon juice.
2. Mix ground almonds, lemon rind, raisins, flaked almonds and honey.
3. Arrange the pears in a baking dish and fill each half with the mixture.
4. Bake for 15 mins basting the juices from time to time under tender, but not mushy. Serve warm.

Silver Member Joined: Sep 26 2010 Posts: 682

they all sound great. thanks!