Passover Almond Cake Recipe

Passover Almond Cake is a dessert that captures the essence of the festival in every delicate, nutty crumb. It’s a recipe not just close to my heart but interwoven with my fondest memories of family gatherings, where the kitchen becomes a treasury of laughter and storytelling. Each year, as I preheat the oven and assemble the ingredients, I’m instantly transported back to the Passover feasts of my childhood, where this cake sat proudly among the spread, its golden crust promising a slice of velvety decadence.

How to make Passover Almond Cake

Passover Almond Cake is a traditional dessert made especially for the Jewish holiday of Passover (Pesach). During Passover, observant Jews avoid chametz — foods made from wheat, barley, rye, oats, or spelled that have leavened (risen). So, baking during this time requires using ingredients that comply with these rules.

Ingredients:

• 3 cups (365g) blanched slivered almonds: These are the foundation of our cake, imbuing it with a rich almond essence.
• 1 cup (200g) granulated sugar: Balances the nuttiness with sweetness.
• 1 teaspoon baking powder: Despite Passover’s strict rules, there are kosher for Passover baking powders you can use to help the cake rise.
• 4 large eggs: Adds moisture and binds the mix together while providing structure.
• Zest of 1 lemon: Adds a bright, citrus note that cuts through the richness.
• 1 teaspoon vanilla extract: Infuses the cake with its comforting aroma.
• Pinch of salt: Elevates all the flavors.

Optional For Garnish:

• Powdered sugar: For dusting on top of the cake, ensure it’s kosher for Passover.
• Sliced almonds and berries: Adds texture and a pop of color.

Instructions:

1. Preheat the Oven: Begin by heating your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal.
2. Grind the Almonds: In a food processor, pulse the slivered almonds until finely ground. Be cautious not to over-process to avoid turning it into almond butter. Leave a bit of texture for a pleasant mouthfeel.
3. Combine Dry Ingredients: To the ground almonds, add the baking powder (make sure it’s kosher for Passover) and a pinch of salt.
4. Mix Eggs and Sugar: In a separate bowl, whisk the eggs with the granulated sugar until the mixture is pale and slightly thickened.
5. Incorporate Almonds and Flavorings: Fold the almond mixture into the egg mixture gently until just combined. Stir in the lemon zest and vanilla extract, ensuring that the mixture is not deflated.
6. Bake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Let the cake cool in the pan for 10 minutes, then release from the springform and transfer to a wire rack to cool completely. Once cool, dust with powdered sugar and garnish with sliced almonds and berries, if desired.

Tips for the Perfect Passover Almond Cake:

• Use Fresh Almonds: For the best flavor, ensure your almonds are fresh and of high quality. Stale nuts can impart an off taste to your cake.
• Don’t Overmix: Mixing the batter too vigorously can lead to a dense cake. Fold gently to preserve as much air as possible.
• Cool Completely Before Garnishing: This ensures your powdered sugar doesn’t melt into the cake and retains its snowy appearance.
• Be Creative: Feel free to customize the garnish based on your preferences or to make it more festive. A light drizzle of honey or a sprinkle of cinnamon can add a new layer of flavor.

What to serve with

The Passover Almond Cake, with its rich flavors and delicate texture, serves as an ideal centerpiece for the dessert table. Its nutty and mildly sweet profile makes it versatile, pairing wonderfully with a variety of accompaniments.

Beverages:

• Sweet Kosher Wine: A glass of sweet, kosher wine such as Moscato or Riesling can complement the almond cake’s nutty and sweet flavors, creating a harmonious dessert experience.
• Herbal Tea: Serve your almond cake with a pot of herbal tea. The lightness of chamomile or mint can cleanse the palate and refresh your guests after a hearty Passover meal.

Fruits:

• Mixed Berries: Serve the almond cake with a side of fresh mixed berries—strawberries, raspberries, blueberries, and blackberries. Their slight acidity and sweetness can balance the cake’s richness.
• Citrus Segments: Orange or grapefruit segments, with their sweet-tart flavors, can introduce a delightful contrast to the sweet and nutty cake.
• Poached Pears or Apples: Gently poached in a light syrup, perhaps flavored with cinnamon and star anise, these can offer a warm, soft texture and spiced contrast to the cake.

Creams and Custards:

• Kosher for Passover Sorbet: A light, fruit-based sorbet (lemon, raspberry, or mango) can add a refreshing element and cleanse the palate.
• Coconut Cream: Whisked coconut cream with a touch of vanilla extract and a little sugar can offer a dairy-free, creamy texture that pairs beautifully with the flavor of almonds.

Nuts and Chocolate:

• Toasted Nuts & Honey Drizzle: A mix of lightly toasted nuts (almonds, pistachios, or walnuts) drizzled with honey over the cake can enhance its nuttiness and add a touch of elegance.
• Dark Chocolate Shavings or Sauce: Dark chocolate, either gently melted into a sauce or shaved over the cake, can introduce a bittersweet contrast that complements the almonds beautifully.

Ingredients Substitutes

During Passover, many ingredients that are commonly used in baking are not permissible due to the restrictions on chametz, which refers to leavened grain products. When making a Passover Almond Cake, you must ensure that all the ingredients used are kosher for Passover and do not contain any chametz.

Flour:

• Almond Flour/Meal: Almond cake recipes often already call for almond flour, which is ground almonds, making it ideal for Passover. If your recipe asks for regular flour, simply use almond flour or an alternative kosher for a Passover cake meal.
• Potato Starch: If the recipe requires a starch for binding, potato starch is often used during Passover as a substitute for cornstarch.
• Matzo Cake Meal: This is finely ground matzo, which can also be used as a substitute for regular flour. However, it should be used sparingly, as it can make the cake dense.

Leavening Agents:

• Eggs: In many Passover recipes, extra eggs, particularly whipped egg whites, are used to provide the necessary lift and airiness instead of traditional leavening agents like baking powder or baking soda. Make sure to beat the egg whites until they form stiff peaks before folding them into your batter.
• Passover Baking Powder: Special kosher Passover baking powders that do not contain cornstarch are available, and they can be used as direct substitutes for regular baking powder.
• Do Not Substitute: Regular baking soda and baking powder are typically not kosher for Passover and should not be used.

Sweeteners:

• Granulated Sugar: If your recipe calls for granulated sugar, it often doesn’t require a substitute for Passover. However, you should check that it is certified kosher for Passover.
• Honey or Fruit Syrups: Natural sweeteners like honey or syrups made from fruits like dates can be an alternative to granulated sugar and also add a unique flavor.

Fats:

• Unsalted Butter: If you’re not keeping kosher or are not concerned about mixing dairy and meat, you can use regular unsalted butter. Otherwise, look for kosher for Passover margarine or use oil.
• Oil: A neutral oil such as vegetable oil or a light olive oil can be used in place of butter if the cake recipe doesn’t require creaming butter with sugar.

Final Thoughts

Creating a Passover Almond Cake is more than just following a recipe; it’s about weaving together flavors, traditions, and memories into a dessert that speaks to the heart.