Recently, The Chronicle Herald featured three Easter dessert recipes (a cake, a torte, and a frosting) that are all gluten-free. I have reproduced them here to make your gluten-free Easter cooking a delight!
My Mother’s Passover Cake (Enlightened)
- 2 oz. bittersweet Passover chocolate
- 7 egg whites
- 2 egg yolks
- 1 cup sugar, divided
- 1/4 cup orange juice
- 1 tsp. vanilla or Sabra liqueur
- 1 tsp. lemon juice
- 1 cup potato starch
- 1/4 tsp. salt
- Heat oven to 350F.
- Grate chocolate and set aside.
- Place egg whites in a large stainless steel or glass bowl. Bring them to room temperature.
- In another mixing bowl, beat egg yolks for two to three minutes. Gradually add 1/2 cup of the sugar and beat for 3 to 4 minutes longer, until light and lemon-colored.
- Gradually add orange juice and vanilla; beat for two to three minutes longer.
- Wash beaters and dry well. Beat egg whites until foamy. Then, beat in lemon juice. Gradually beat in remaining 1/2 cup sugar. Beat until whites are stiff and glossy but not dry.
- Sift potato starch and salt into egg yolk mixture. Gently fold in whites and chocolate. Don’t worry if some white streaks remain.
- Gently pour batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
- Bake cake on center rack for 1 hour. Top of cake should be golden and will spring back when lightly touched and a cake tester should come out clean.
- Invert pan immediately and let cool completely, about 1 1/2 hours. (If your pan doesn’t have little feet, invert cake over the neck of a bottle or on a rack.)
- To remove cooled cake from pan, slide a thin-bladed knife between pan and sides of cake. Push up the bottom of the pan; remove sides. Carefully loosen around the center tube and the bottom of the pan. Turn cake over onto a large round serving platter.
Passover Chocolate Almond Torte
- 8 eggs, separated
- 1 tsp. almond extract
- 1 cup sugar, divided
- 2 cups ground, blanched almonds
- 1/4 cup margarine or unsalted butter
- 4 to 5 oz. semi-sweet chocolate squares
- 1 tsp. vanilla
- Refrigerate bowl and beaters and pre-heat oven to 350F.
- Beat egg whites in chilled bowl until soft peaks form. Beat in almond extract and gradually blend in 1/2 cup of the sugar until egg whites are stiff and glossy. Gently fold in ground almonds.
- Spray 9-inch springform pan with cooking spray. Pour mixture into pan.
- Bake for 20 minutes or until cake is set.
- Meanwhile, melt butter and chocolate in a heavy pot over a low heat. Stir until smooth. Set aside to slightly cool.
- In a separate bowl, beat egg yolks and vanilla gradually. Then, beat in remaining 1/2 cup sugar and mix until thick.
- Using a mixer on low speed, gradually beat melted chocolate and butter into yolk and vanilla mixture.
- Gently pour over baked almond cake and return to 350F oven for 25 minutes or until just set.
- When cool, remove sides of pan and ice with almond or chocolate frosting.
- 2 tbsp. butter
- 2 cups icing sugar
- 1/2 tsp. almond extract
- Several tablespoons of orange juice, coffee, or non-dairy milk substitute)
- Sliced almonds
- In a medium bowl, cream butter into icing sugar.
- Add almond extract.
- Add liquid by tablespoon until desired consistency is reached.
- Ice cake and decorate with sliced almonds.