passover white chocolate and almond cake - passover week 2021

passover white chocolate and almond cake - passover week 2021

• 22 Mar 2021

Welcome to Day 5 of Passover Week. For the last bake for Passover Week 2021, I decided to go a bit fancy and busted out my piping bag. Originally I made a Torta Caprese al Limone to share with you but I found it a bit lacklustre. Instead I decided to rework my Mum's almond cake recipe swapping the dark chocolate for white chocolate and toasted blanched almonds for the natural almonds.

It turned out really well and now I don't know which version I prefer more! This cake is best made the day before serving as it gives the flavours time to intensify. You could just serve the cake with lashings of whipped cream but I thought some lemon curd would be a nice addition. I've included an easy, made in the microwave lemon curd recipe for you.

Here's the recipe for you which makes a 17 cm cake. if you'd like to make a 23cm cake then double all the ingredients and you may have to add another 10 minutes to the bake time. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Passover white chocolate almond cake 

100 gm softened unsalted butter

100 gm caster sugar

1 vanilla bean, seeds scraped

1 small lemon, rind grated

4 large eggs, separated

60 gm ground toasted blanched almonds

75 gm white chocolate, grated

40 gm medium matzo meal

¼ cup lemon juice

Pinch of salt

1 extra tablespoon caster sugar

 

To serve

300 ml whipped cream

White chocolate curls

Candied lemon rind

Lemon curd

a few mint leaves

 

Lemon curd

1 egg

50g caster sugar

80mls fresh lemon juice

2 teaspoons finely grated lemon rind

Pinch salt

45 g unsalted butter, chopped at room temperature 

 

Cake 

Grease and line a 17 cm spring form tin with baking paper. Preheat the oven to 180°C/350°F.

 

In a medium size bowl; cream the butter, the caster sugar, vanilla seeds and lemon rind until light and fluffy. Beat the egg yolks in one at a time until thoroughly mixed. Add the ground almonds, the grated chocolate, the breadcrumbs and lemon juice in 3 batches, mixing thoroughly.

In a clean dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. Add the extra tablespoon of caster sugar and beat until the sugar dissolves and then gently fold the egg whites through the cake batter.

 

Gently spoon the cake batter into the prepared tin and bake for approximately 45 minutes at 180°C/350°F or until the cake tests cooked and the edges pull away from the sides of the tin.

 

Allow the cake to cool completely on a wire rack before removing from the tin. Serve with lashings of whipped cream, lemon curd and chocolate curls.

Microwave lemon curd adapted from a Taste Magazine recipe

Whisk the egg, sugar, lemon juice, lemon rind and salt in a large microwave-safe glass bowl until combined. Cook on low in the microwave for 3-4 minutes stirring every minute, or until a smooth, thick curd forms.

 

Sieve the curd to remove any eggy bits and lemon rind. Set aside to cool a little before stirring in the unsalted butter. Allow the curd to cool completely before storing in the fridge in an airtight container.

That's the last bake for Passover week 2021 and I hope you enjoyed my recipes.

 

I'll see you all again next week with some Easter baking from my kitchen.

 

Bye for now, 

 

Jillian