PASSOVER LEMON CHEESECAKE
Provided by Melissa Roberts
Categories Dessert Bake Passover Cream Cheese Lemon Almond Spring Kosher Kosher for Passover Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make crust:
- Preheat oven to 350F with rack in middle.
- Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
- Make filling and bake cheesecake:
- Reduce oven temperature to 300°F.
- Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.
- Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.
PASSOVER LEMON SPONGE CAKE
This cake is great for Passover because it uses matzah meal flour instead of regular white flour. It also includes neither butter nor leavening agents. If you cannot find potato flour or matzah meal flour, all-purpose flour will work just fine. However, it wouldn't be kosher. A good sponge cake needs a great deal of air beaten into the eggs.
Provided by petersonh11
Categories Desserts Cakes Sponge Cake Recipes
Time 2h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
- Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
- Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
- Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 52.6 g, Cholesterol 279 mg, Fat 7.6 g, Fiber 0.9 g, Protein 11.2 g, SaturatedFat 2.3 g, Sodium 108.2 mg, Sugar 39.8 g
PASSOVER ICED LEMON LOAF
This delicious non-dairy Passover dessert can be made year-round, just swap out the flours. This was such a hit at my Seder that everyone swore I had cheated and used real flour!
Provided by Talia Kornfeld
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h15m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl.
- In a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. Stir until combined into a smooth batter, and pour into the prepared loaf pan.
- Bake in the preheated oven until set and lightly browned, about 45 minutes. A toothpick inserted in the center of the loaf will come out clean. Cool completely, then remove from the pan.
- Place 1 cup of confectioners' sugar in a bowl. In a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. Stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. Mix in 1/2 teaspoon of lemon extract. Spread the glaze over the cooled lemon loaf. Allow to set, and serve in 1-inch slices.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 55.5 g, Cholesterol 69.8 mg, Fat 18.5 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 312.9 mg, Sugar 42.3 g
NOT SO SWEET PASSIONFRUIT CURD FOR PASSOVER
I like to cut down on sugar these days and this combination still works for me. Its a great change from the ubiquitous lemon curd at Peasach. Great with added whipped cream on sponge cakes or meringues
Provided by Panda Rose
Categories Breakfast
Time 15m
Yield 1 jar, 6 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter and sugar together in a pan.
- Add eggs and passionfriut and very gently heat until thickened stirring all the time.
- When thick enough for you - this may take up to 10 minutes - then pot into clean dry jars and store in the fridge ready for use.
- Note, this can be done in the microwave in very short bursts.
- Be careful you don't get scrambled eggs with passionfruit sauce!
- Not sure how much this gives as it is different each time due to the juiciness of the fruit.
Nutrition Facts : Calories 180.6, Fat 9.9, SaturatedFat 5.6, Cholesterol 91.9, Sodium 86.5, Carbohydrate 21.7, Fiber 2.2, Sugar 19.1, Protein 2.6
LEMON LAYER CAKE FOR PASSOVER RECIPE
Provided by commercecook
Number Of Ingredients 17
Steps:
- Cake: Preheat oven to 325 degrees. Trace the bottom of the baking pans onto a piece of parchment and cut out the circle. Use margarine to grease the baking pans; position the parchment circle in the pan and grease the paper. Separate the eggs into whites and yolks. Combine egg yolks, water, lemon juice and sugar in the bowl and beat on low to combine, then add the cake meal, potato starch and lemon zest. Beat on medium speed until well incorporated. Beat the egg whites and salt in a separate, clean bowl on high speed until stiff peaks form. Gently fold in the egg yolk mixture, then pour into prepared pans. Bake about 15 minutes, rotating the pans half way through the cooking time. For the lemon cream: Combine the eggs, yolks and sugar in a double boiler set over a pan of barely boiling water. Whisk in the lemon zest and juice. Cook about 25 minutes, whisking occasionally, so the mixture becomes thick. Be patient, don't stir too much. Remove the bowl from the heat and whisk in a tablespoon of the margarine at a time. Cool for 10 minutes, then cover with plastic wrap and refrigerate at least 4 hours or overnight. To assemble: Unwrap the cakes and stack, adding a little lemon cream between each layer, leaving enough lemon cream to add to the Cool Whip to frost the cake at the end. When the layers are done, add some Cool Whip to the remaining lemon cream until it looks like enough to frost the cake. Frost and refrigerate.
PASSOVER LEMON CURD
Yield Makes 1 3/4 cups
Number Of Ingredients 5
Steps:
- Beat the eggs, yolks, sugar, and salt with an electric mixer until pale and thickened. Beat in the lemon juice; add the margarine. Bring to a simmer in a medium saucepan over medium heat, whisking. Cook until thickened, 3 to 4 minutes. Pour through a fine sieve into a bowl; stir in zest. Refrigerate until cold, about 1 hour.
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