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Parve or Milchig
Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional cakes, along with some new, more tempting ideas.
Coffee and walnut cake (pictured): Add 2 tablespoons instant coffee dissolved in 1 tablespoon hot water and 3/4 cup chopped walnuts. Fold in before you add the egg whites. For coffee frosting combine 2 cups sifted confectioners' sugar with 1 1/2-2 tablespoons strong black coffee. Beat well and pour over the cake. Decorate with extra walnuts.
Lemon/orange and vanilla cake: Add the grated zest of 1 lemon or orange and 1 tablespoon vanilla sugar. Cream with the margarine and sugar.
Fruit cake: Soak 1 cup mixed dried fruit in the juice of 1 orange or lemon until plump. Add with the egg yolks.
Carrot cake: Add 1 1/2 cups grated carrot, the zest of 1 orange, and the juice of 1/2 lemon. Add with the egg yolks.
Almond cake: Add 2 drops of almond extract. Cream with the margarine and sugar. Sprinkle the top with 1 cup sliced almonds before baking.
Lemon drizzle cake: Add the grated zest of 1 lemon. Cream with the margarine and sugar. Combine 1/4 cup lemon juice with 2/3 cup sugar and pour over the cake when it is out of the oven.
Chocolate cake: Melt 6 oz Passover chocolate and fold in before adding the egg whites.
Cinnamon apple cake: Spread the cake mixture into a lined jelly-roll-style pan. Top with 3 1/2 cups (1 lb) peeled and sliced apples. Sprinkle with 1/2 cup superfine sugar, and dust with 1 heaping teaspoon ground cinnamon. Bake and then cut into squares. Serve with Kosher non-dairy whipped cream.
