I’ve already posted one holiday cake recipe today, Aunt Sassy’s Cake with a Honey Vanilla Buttercream.
“That takes care of Easter,” Suzen said. “What about Passover?”
Suzen is graceful in our mixed marriage, but she has a point. I have not been overly dedicated to Jewish holiday foods, particular for Passover. I am not a matzoh fan.
So, having stirred true inner Jewish guilt in my lapsed Catholic soul, Suzen has sent me on a mission. Not a two year Mormon Mission with a same-sex buddy by my side 24 X 7. Just a recipe mission for this Passover weekend.
I searched, looking for something that would appeal to my fellow sugar addicts. Something that a dedicated dessert lover would look at and feel the urge to taste and then devour. I got lucky.
From Marcy Goldman’s A Treasury of Jewish Holiday Baking, and as repeated at Epicurious.com, here is a honey treat: Passover Honey Nut Cake in Soaking Syrup. In her notes, Marcy tells how fellow authors Copeland Marks and Joan Nathan indicate this cake has deep Turkish roots. Its rampaging spectrum of spice and citrus tones will surely remind you of a Mediterranean day.
Happy holidays. I do feel less guilt.
Passover Honey Nut Cake in Soaking Syrup
Yield: serves 10-12
For the cake:
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup vegetable oil
- 3 eggs
- 3 tablespoons orange juice
- 1 teaspoon finely minced orange zest
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon ( or 1/2 teaspoon for a more pronounced cinnamon flavor)
- ½ cup matzoh cake meal
- ½ cup finely chopped hazelnuts or almonds
- 1 cup finely chopped walnuts
For the soaking syrup:
- ⅔ cup granulated sugar
- ¼ cup honey
- ⅓ cup orange juice
- ¼ cup water
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
For the Cake:
In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
For the Soaking Syrup:
In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.
Source: A Treasury of Jewish Holiday Baking by Marcy Goldman
This week has featured honey-based recipes for the coming spring holidays. Here’s a dessert for you, a cake I blogged about before, and a cake I could blog about every day. This is my favorite non-chocolate dessert. Yes, I do eat such delicacies. And this cake is help trigger the transition. It’s a beautiful to behold and a delight in your mouth. Pair this cake with a lovely dessert wine to complete your holiday feast.
Aunt Sassy Cake
Yield: one 8-inch, 3-layer cake
Ingredients for the Cake:
- 1 cup shelled pistachios
- 2 ½ cups cake flour ■
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda •
- ¾ teaspoon salt ‘
- ½ cup (1 stick) unsalted butter, softened ‘
- ½ cup vegetable shortening
- 1 ¾ cups sugar
- 1 tablespoon pure vanilla extract
- 1 large egg
- 3 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
Ingredients for the Honey Vanilla Buttercream:
- 1 ½ cups sugar
- ⅓ cup all-purpose flour
- 1 ½ cups whole milk
- ⅓ cup heavy cream
- 1 ½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
- 1 teaspoon pure vanilla extract
- 3 tablespoons honey
Ingredients for Assembly:
- ⅓ cup crushed shelled pistachios
Make the Cake:
Preheat the oven to 325˚F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.
In the bowl of a food processor, pulse the pistachios until they are coarsely chopped. Transfer about 2 tablespoons’ worth of the coarse pistachios to a large bowl. Continue to process the rest of the pistachios until they are almost powdery—but not a superfine dust. Stir the pistachio powder into the reserved coarse pistachios. Sift the flours, baking powder, baking soda, and salt together over the large bowl containing the pistachio mix. Stir to combine.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat until fluffy, about 3 minutes. Scrape down the bowl, add the whole egg, and beat until just combined. Turn the mixer to low.
In a measuring cup, make 1 ½ cups ice water. Add the flour mixture to the mixer in three parts, alternating with the ice water, beginning and ending with the flour mixture. For each addition, turn the mixer to low to add ingredients, then up to medium speed for a few seconds until incorporated. Scrape down the bowl, then mix on low speed for a few more seconds.
In a medium bowl, whisk the egg whites and cream of tartar until soft peaks form (You can do this by hand. Don’t be intimidated, it should only take 2 to 3 minutes). Do not overbeat. Gently fold the egg whites into the batter.
Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Turn the cakes out onto the rack and let cool completely. Remove the parchment paper.
Make the Honey Vanilla Buttercream:
In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.
Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool (this takes at least 7 to 9 minutes of mixing; you can speed up the process by pressing bags of frozen berries or frozen corn against the sides and bottom of the mixing bowl). Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes.
Add the vanilla and honey and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assemble the Cake:
Place one cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 ¼ cups frosting on top. Add the next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of the cake.) Spread the sides and top of the cake with the remaining frosting. Garnish the cake with crushed pistachios and refrigerate it for 15 minutes to it firm up before serving.
This cake will keep beautifully in a cake saver at room temperature for up to 3 days, if the weather is cool and humidity free. Otherwise, put it in a cake saver and refrigerate it for up to 3 days. Let the cake sit at room temperature for at least 2 hours before serving.
Source: Baked Explorations by Matt Lewis