There are ridiculous amounts of Passover dessert ideas online, some wonderful, some quite unfortunate. So you don’t make a matzah pudding of choosing which to make, here are some wonderful recipes, which won’t make you pine for a raising agent.
A classic, done well, is always a total winner. Belinda Jeffrey’s flourless almond, coconut and vanilla cake promises to be that classic cake you can make year after year.
If you are looking to add a bit of hipster, naked cake flair to your Pesach gathering this year, then Molly Yeah’s chocolate macaroon cake with orange buttercream is the cake for you. It fits all the Passover baking criteria but still fits most of the celebration cake criteria in my mind, with frosting and the potential to go to town on decorations. I have a particularly good stash of orange and yellow nasturtium flowers in the garden at the moment, which I think would look beautiful on top of this chocolate orange yumminess. But since you are unleashing your inner hipster you should probably forage for nasturtium flowers in your neighbourhood on the way to the barber and artisanal coffee roaster.
If you invited the whole shul over for dinner then I think having a nice selection of little treats is a great way to manage stress levels and these toasted coconut peanut butter caramel snickers bars by Half Baked Harvest are no bake and can be made ahead of time, they also look sinfully delicious. Or these chocolate dunked salted honey nut bars are practically health food and would go down a treat. Coupled with some store bought nougat, marshmallows, nuts and fruit, you might actually have time to clean the house.
Technically this cake was designed with Christmas in mind but since I love a good cross contamination of holiday foods I would totally make Milly’s Kitchen almond crepe cake with raspberry-rose cream. It’s just so girly, dreamy and pretty, that I imagine all the female relatives will love you from the moment you bring this to the table, a nice way to win over any uncertain future mother in laws.
In the event that making a Chirstmas cake for Passover makes you feel a little too renegade then this really pretty salted almond flourless chocolate cake by Eva Kosmas Flores should do the trick.
And for those of you that want to counteract the massive meal with something a little more health conscious (or in an attempt to delay an imminent need for a tummy tuck) Secret Squirrel’s raw vanilla coconut fig slice should not only look amazing on your table but also ensure you can walk to the car after dinner.
On a side note…
Last year Signot Pot had a shoulder operation and I bought him a copy of Rick Stein’s latest book “From Venice to Istanbul” as a little distraction during his recovery.
It has so many wonderful Mediterranean recipes in it and the vibrant colours of this unassuming salad make it the perfect addition to any holiday table. It’s fresh, simple and super scrumptious. I can’t seem to find any written word that outlaws Freekeh from the Passover table but maybe check with the Rabbi if you are particularly staunch.
Rick Stein’s Freekeh Salad
Ingredients
• 200g freekeh, pearled spelt or pearled barley
• 5 tbsp olive oil
• 4 spring onions, finely chopped
• 1 pomegranate, seeds only
• handful flatleaf parsley, roughly chopped
• handful mint, roughly chopped
• 1 Tbsp pomegranate molasses
• 2 Tbsp pistachios, roughly crushed
• salt and freshly ground black pepper
Method
1. Put the freekeh and 1 litre water in a pan together with 1 teaspoon of salt and 1 tablespoon of the olive oil. Bring to the boil, then turn down to a simmer and cook for 15 minutes until just tender. Drain and allow to cool.
2. When cool, mix together the freekeh with the spring onions, pomegranate seeds and herbs. Season with salt and pepper.
3. Whisk together the remaining 4 tablespoons of olive oil and the pomegranate molasses with a pinch of salt, and dress the salad with it, mixing gently. Serve topped with pistachios.
I hope you are massively inspired now and look forward to hearing what everyone chooses to make.
xxBlighStBisto