Passover celebrates the ancient story of the Jewish exodus from slavery in ancient Egypt. During this holiday, like most others, Jewish people celebrate with food. But during Passover, there’s a twist—for those eight days it’s forbidden to eat leavened food (chametz). Jewish tradition states that in their haste to leave Egypt, they didn’t have time for wait for their bread to rise. For a modern Jew, that means no bagels, no noodle kugels, no cakes.
But at Passover, it’s not about what you can’t eat, it’s about enjoying what you can. It turns out that it’s not the flour or the rise that makes desserts delicious. Enjoy the three recipes below: brownies, an apple cake and meringue cookies that’ll make you forget you gave up anything at all.
Makes 16 brownies
- 2 ounces semi-sweet chocolate, chopped
- 1 stick unsalted butter
- 3 heaping tablespoons cocoa powder
- 1/2 cup Passover cake meal
- 2 eggs
- 1 cup sugar
- 2 tablespoons sour cream
- 1/2 cup chocolate chips
1. Heat oven to 325 degrees. Butter or spray an 8” x 8” cake pan.
2. Melt semi-sweet chocolate and butter—either in microwave in intervals or in a small pan over low heat—and let cool.
3. In a small bowl, combine cocoa and cake meal; set aside. Blend eggs and sugar in bowl of mixer for about 5 minutes. Add sour cream and chocolate/butter and cocoa/cake meal mixtures to mixer with eggs then combine thoroughly. Fold in chocolate chips.
4. Pour into pan. Bake 30-35 minutes.
Tip: Try using different kinds of chocolate chips for varied flavors like white chocolate, butterscotch or cinnamon chips.
Festive Meringue Cookies
Makes 16 cookies
- 4 egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 tablespoon vanilla
- 1 1/4 cup superfine sugar
- 1/2 cup mini chocolate chips plus more for top
- (Other mix-ins to try instead of chips: gluten-free rice krispies, sprinkles, finely chopped nuts)
1. Preheat oven to 225 degrees. Line two baking sheets with parchment paper.
2. Beat egg whites for 30 seconds. Add cream of tartar and beat for 90 seconds. Sprinkle 1/2 cup sugar slowly and beat for 60 seconds. Add vanilla and mix on low speed. Sprinkle in rest of sugar and mix.
3. Gently fold in chocolate chips or other additions.
4. Scoop eight meringuess onto prepared baking sheet; repeat with remaining batter and cookie sheet. Place into preheated oven.
5. Bake 30 minutes then turn oven off and leave meringues in oven to cool for another 30 minutes. Enjoy.
Tip: Hollow top of meringue into a small “bowl” with the back of a spoon before baking to create a spot for guests to add fresh fruit like strawberries or blueberries.
Gigi’s Passover Apple Cake
Makes 12 servings
- Vegetable oil to grease pan
- 4 cups sugar, divided
- 2 tablespoons cinnamon
- 1 tablespoon lemon juice
- 3 pounds of golden delicious apples, peeled, cored and sliced
- 4 eggs
- Juice of one orange
- Pinch of salt
- 3/4 cup vegetable oil
- 1 1/2 cups cake meal
- 3 tablespoons butter
1. Heat oven to 350 degrees. Grease a 9” x13” pan.
2. Mix 1 cup of sugar with cinnamon. Add lemon juice to apples with and mix in half of the cinnamon and sugar mix.
3. Beat eggs. Add remaining sugar, orange juice, salt and oil. Add cake meal slowly and mix.
4. Pour half of the dough into pan; layer apples on top, then remaining batter. Dot top with butter then sprinkle remaining cinnamon-sugar mixture.
5. Bake 1 hour. Serve warm with vanilla ice cream or homemade whipped cream.