Thursday, April 1, 2010

Why is this Cake Different?: A Passover Coffee Cake You can Make Year-Round

Absence does make the heart grow fonder.  At Passover time, I am constantly reminded of the bread, the cake, the cookies I can’t eat, and I crave them.  This recipe for Passover coffee cake was given to me a number of years ago by a friend, and it is so delicious, it satisfies every craving. It is actually good enough to make all year round and no one would suspect it is a Passover cake.

Passover Streusel Coffee Cake

Streusel ingredients:
¼ cup unsalted butter at room temperature
2/3 cup sugar
¼ teaspoon ground cardamon
2 ¼ teaspoons cinnamon
½ cup matzo cake meal

Cake ingredients:
½ cup matzo cake meal
½ cup potato starch
½ teaspoon salt
½ teaspoon ground ginger
5 eggs separated, at room temperature
1 1/3 cups sugar
1/3 cup milk, half & half or non-dairy creamer
¼ cup unsalted butter melted and cooled
2 tablespoons finely grated lemon peel
1 ½ tablespoons fresh lemon juice
2/3 cup raisins

For Streusel:
Preheat oven to 350 degrees. Mix unsalted butter, sugar and spices in a bowl or in the food processor. Gradually add matzo cake meal and mix until crumbly.  Spread half of streusel on an ungreased baking sheet or bottom of  an ungreased cake pan and bake until golden and crisp, about 10 minutes. Cool and break into bits and set aside.  Set aside the unbaked half of the streusel.

For Cake:
Combine matzo cake meal, potato starch, salt and ginger in a bowl.  In another bowl, beat egg whites until soft peaks form.  Gradually add one cup of sugar and beat until stiff, but not dry. Set aside.  Using the same beaters, beat the egg yolks and 1/3 cup of sugar until mixture is thick and a slowly dissolving ribbon forms when the beaters are lifted.  At low speed, add the milk or half & half, then the melted butter, grated lemon peel and lemon juice. Add the dry ingredient mixture and stir until well blended.  Fold in the beaten egg whites in two additions.

Grease generously a 9x9 inch pan with 2 inch sides.  Pour half the batter into the pan.  Sprinkle baked streusel over the batter and then sprinkle the raisins.  Cover with remaining cake batter.  Sprinkle unbaked streusel over the top.  Bake at 350 degrees for about 40 minutes or until cake tester inserted in center of cake comes out dry.  Let cool completely before cutting into squares.

((post by susan))
 

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