Passover is a time for enjoying home baking and especially home baked puddings. Here are some easy-to-prepare recipes which are sure to get your family and friends asking for second helpings.
Pesach Apple and Almond Pudding
This is a recipe given to me last year by my aunt who was amazed that I didn’t already make this ‘staple’ of Pesach puddings! “This is my Passover apple crumble” she told me and although it’s definitely not crumbly it is very easy to make and, like most simple recipes, absolutely delicious! Enjoy!
- 1 lb (450g) cooking apples, peeled, cored and sliced
- 2 oz (56g) soft brown sugar
- 4 oz (113g) ground almonds
- 4 oz (113g) soft butter
- 4 oz (113g) caster sugar
- 2 large eggs, beaten
Preheat oven to 180c/Gas Mark 4.
Place the apples, brown sugar and one tablespoon of water in a saucepan and simmer gently till soft.
Arrange in casserole dish.
Cream butter and sugar, then beat in eggs little by little. Fold in almonds and spoon over apple mixture.
Bake at top of oven for approximately 40 minutes.
Hazelnut Meringue Cake
- 150g hazelnuts
- 5 egg whites
- 275g caster sugar
- 1 teaspoon lemon juice
- 300ml double cream
- 225g raspberries
- A little icing sugar
Toast the almonds at 180c (gas mark 4) for 10 minutes then grind them in an electric grinder.
Line 2 trays with baking parchment and draw circles of 20cm as outlines for the meringue mixture.
Reduce oven temperature to 150c (gas mark 2).
Whisk the egg whites until stiff, add half the sugar, one tablespoon at the time, whisking well after each addition.
Then add the ground hazelnuts with the sugar and a spoonful of lemon juice and, using a metal spoon, fold in gently.
Divide the mixture between the baking tins, spread level and place in the centre of a preheated oven for about 40 minutes.
Cool on the baking trays, loosen from the baking parchment and store in an airtight container until needed.
Whip the cream until fairly thick, sweeten a little with a spoonful of icing sugar to taste, fill the meringue with the cream and raspberries and then place on the top layer.
Dust with icing sugar and chill. This can be finished several hours before using so that the meringue layers soften and the cake will cut easily.
Pure Almond Espresso Cake
I use an 8 inch non-stick loose base tin. It is a very moist cake so I do not recommend loaf tins as it may crumble when serving. Only fill the tin up to ¾ of its capacity to avoid sticky over flows.
- 3 tablespoons of espresso coffee
- 125g softened unsalted butter
- 3 eggs
- 120g caster sugar
- 150g ground almonds
- A handful almond flakes
- 12g ground coffee beans
Preheat oven to 160c. Do not use fan setting. Prepare tin according to manufacturer’s instructions.
Soften the butter and mix in the sugar, ground coffee and espresso.
Add the eggs and continue mixing until it looks homogenous. Add the ground almonds and mix some more.
Place the mix in the tin and top with almond flakes.
Bake in middle rack for 45-60 minutes (baking times will vary depending on oven and tins). Don’t worry; it will initially drip a bit.
The cake should last for several weeks at room temperature as long as it is covered in cling film. It can be frozen.
For Claudia’s “very special indeed honey cake” click here (just omit the whisky for a Pesach version).
Check out our other Passover related blog articles and recipes here.