Cake: Italian Pesach Cake - pareve

Posted by : Karen Selwyn

Serves 8 to 12 

1 and 1/2 cups almonds (not blanched)
1 cup sugar
5 eggs, separated
grated zest of 1 orange
15 oz. bittersweet chocolate
salt
1 tablespoon matzo meal (optional)

Preheat the oven to 350. 

Grind the almonds in a food processor with 1/4 cup of the sugar until
fine and powdery. 

Beat the yolks with the remaining sugar and orange zest until thick and
pale. Grate 4 ounces of the chocolate and fold into the batter. 

In a separate bowl, beat the egg whites with a pinch of salt until soft
peaks form. Stir the almonds and matzo meal into the yolks until well
mixed. Gently fold in the egg whites, taking care not to deflate the
batter. Pour the batter into an oiled 8" springform pan. 

Bake 30 minutes, or until a cake tester inserted in the middle comes out
clean. Cool on a rack. 

Melt the remaining chocolate in a double boiler. Cool to room
temperature, then spread onto the cake. Decorate with a few whole
almonds.

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