Orange Date Walnut Passover Cake Recipes

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FLOURLESS WALNUT-DATE CAKE



Flourless Walnut-Date Cake image

Provided by Food Network Kitchen

Time 50m

Yield 6-8 servings

Number Of Ingredients 14

Cooking spray
3 cups walnut halves
3/4 teaspoon ground cinnamon
1/2 cup sugar
4 large eggs, separated
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract (optional)
Pinch of kosher salt
3/4 cup chopped pitted dates
For the Glaze:
2 ounces bittersweet chocolate, chopped
4 tablespoons unsalted margarine (for kosher) or butter, cut into small pieces
1 teaspoon honey
Chopped toasted walnuts, for topping

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-inch-round cake pan with cooking spray and line with parchment paper. Put the walnuts, cinnamon and 1/4 cup sugar in a food processor; pulse until finely ground but not powdery. Whisk the egg yolks, orange zest and vanilla, if using, in a small bowl.
  • Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until soft peaks form, about 8 minutes. Fold in the yolk mixture and dates, then fold in the ground walnut mixture. Scrape the batter into the prepared pan. Bake until the cake is golden and a toothpick comes out clean, 23 to 25 minutes. Let cool in the pan on a rack, then run a knife along the sides and invert the cake onto a platter.
  • Make the glaze: Put the chocolate, margarine and honey in a microwave-safe bowl, cover with plastic wrap and microwave until the margarine melts, about 2 minutes. Whisk until smooth. Cool slightly, then pour over the cake. Top with walnuts.

PASSOVER CHOCOLATE-WALNUT CAKE WITH ORANGE



Passover Chocolate-Walnut Cake with Orange image

Every celebration should end with a delicious dessert. For Passover, an unleavened Chocolate-Walnut Cake with Orange is sure to satisfy that need.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h5m

Number Of Ingredients 12

3/4 cup safflower oil, plus more for pan
1 cup matzo meal
1 cup walnuts, toasted and finely ground
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
Grated zest of 1 large orange, plus 1/4 cup fresh juice
3 large eggs, separated, plus 3 large egg whites
3 ounces semisweet chocolate, coarsely chopped (1/2 cup)
1 ounce semisweet chocolate, melted
5 very thin orange rounds
1/3 cup walnuts, toasted and coarsely chopped

Steps:

  • Cake: Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square cake pan with oil. Line bottom with parchment, leaving a 2-inch overhang on 2 sides. Brush parchment with oil.
  • In a large bowl, whisk together matzo meal, ground walnuts, sugar, cinnamon, salt, and zest. Stir in oil, egg yolks, and orange juice.
  • In a mixing bowl, beat egg whites on low speed until foamy, 1 minute. Increase speed to high; beat just until stiff (but not dry) peaks form, 1 to 2 minutes more. Stir one-third of whites into batter, then fold in chopped chocolate. Gently fold in remaining whites (do not overmix). Transfer batter to prepared pan.
  • Bake until cake is golden on top and springs back when lightly pressed, 25 to 30 minutes. Let cool in pan 10 minutes. Remove cake using parchment and transfer to a wire rack; let cool completely.
  • Serving: Place cake on a platter. Drizzle with melted chocolate; top with orange rounds and walnuts.

WALNUT-DATE TORTE



Walnut-Date Torte image

Provided by Melissa Roberts

Categories     Food Processor     Mixer     Dessert     Bake     Passover     Date     Walnut     Spring     Kosher     Kosher for Passover     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 12

1/4 cup boiling-hot water
1 1/2 cups pitted dates (1/2 pound), finely chopped
1 1/2 cups walnuts (5 ounces), toasted and cooled
3/4 cup sugar, divided
2/3 cup matzo meal
1 tablespoon grated orange zest
1/2 teaspoon ground cardamom
1/4 teaspoon salt
4 large eggs, separated, at room temperature 30 minutes
Accompaniment:
Accompaniment: unsweetened whipped cream
Garnish: Passover powdered sugar

Steps:

  • Preheat oven to 350°F with rack in middle. Generously grease a 9- by 2-inch round cake pan with softened butter or vegetable oil and dust with some matzo meal, knocking out excess.
  • Pour hot water over dates in a large bowl and let stand 15 minutes to soften.
  • Pulse walnuts in a food processor until chopped, then add 1/4 cup sugar and pulse until nuts are finely ground. Add matzo meal (2/3 cup), zest, cardamom, and salt and pulse until combined.
  • Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/2 cup sugar in a slow stream, beating until whites hold stiff glossy peaks.
  • Whisk yolks into date mixture. Fold one third of yolk mixture into whites, then fold in remaining yolk mixture gently but thoroughly. Fold all of nut mixture into batter.
  • Spoon batter into cake pan and bake until golden and springy to the touch and cake just begins to pull away from side of pan, 35 to 40 minutes. Cool in pan on a rack 30 minutes, then invert onto rack and cool completely.

GLUTEN FREE ORANGE CAKE WITH ALMOND FLOUR



Gluten Free Orange Cake with Almond Flour image

Provided by Elana

Time 1h

Number Of Ingredients 6

2 small oranges, (6.5 ounces each)
4 large eggs
¾ cup honey
2 cups blanched almond flour (not almond meal)
½ teaspoon celtic sea salt
1 teaspoon baking soda

Steps:

  • Wash the oranges and boil them whole (peel and all) for 1½ hours, or until soft
  • Place whole oranges (peel and all) in a food processor and blend until smooth
  • Pulse in eggs, honey, almond flour, salt, and baking soda until well combined
  • Pour batter into a greased 9 inch springform pan
  • Bake at 375°F for 35-45 minutes, until a toothpick stuck in the center comes out clean
  • Cool in the pan for 2 hours
  • Serve

ORANGE-DATE-WALNUT PASSOVER CAKE



Orange-Date-Walnut Passover Cake image

Provided by Joan Nathan

Categories     dinner, dessert

Time 1h15m

Yield At least 12 servings

Number Of Ingredients 10

3 cups sugar
1 cup vegetable oil, plus more to grease pan
4 whole oranges
1/2 to 1 cup orange juice
6 large eggs
1/4 teaspoon salt
2 cups matzo meal
2 cups coarsely ground walnuts
1 cup tightly packed chopped dates
2 to 3 tablespoons orange liqueur

Steps:

  • Make a sugar syrup by stirring 1 1/2 cups of sugar into 1 1/2 cups of water in a heavy saucepan. Bring to a boil, then lower heat and simmer, uncovered, for 40 minutes, or until syrup is reduced to 1/3 of its original volume. Meanwhile, heat oven to 350 degrees and grease a 9-by-13-inch cake pan.
  • Coarsely grate rind of oranges. Then juice oranges, reserving juice and peel, and discarding any pith that remains. Combine reserved juice with enough prepared orange juice to make 2 cups.
  • In a bowl, beat eggs with remaining 1 1/2 cups sugar. Add orange juice and oil, and continue mixing. Stir in salt, matzo meal, walnuts, dates and orange peel. Turn into greased pan and bake for 45 minutes or until golden. Cut into 2-inch diamonds in pan.
  • Stir liqueur into sugar syrup and pour over hot cake. Let sit a few hours before serving.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 26 grams, Carbohydrate 82 grams, Fat 30 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 85 milligrams, Sugar 69 grams, TransFat 0 grams

ORANGE DATE-NUT DIAMONDS



Orange Date-Nut Diamonds image

Orange syrup sweetens the cake and the fresh fruit that goes with it.

Yield Serves 12

Number Of Ingredients 15

1 1/2 cups sugar
3/4 cup frozen orange juice concentrate, thawed
6 tablespoons water
1/2 cup plus 1 tablespoon matzo cake meal
6 tablespoons potato starch
1 teaspoon ground cinnamon
6 ounces pitted dates (about 1 1/4 cups), chopped
4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1 cup walnuts (about 4 ounces), toasted, coarsely chopped
6 tablespoons (3/4 stick) unsalted pareve margarine, melted, cooled
6 large eggs, separated
1 1/2 tablespoons grated orange peel
1/2 teaspoon salt
1/4 cup sugar
8 to 10 oranges

Steps:

  • Combine sugar, orange juice concentrate and water in heavy medium saucepan. Stir over medium heat until sugar dissolves; bring to rolling boil. Pour syrup into small bow. Refrigerate uncovered until cold and thickened, about 3 hours. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
  • Preheat oven to 350°F. Grease bottom of 9x9x2-inch baking pan. Combine 1/2 cup cake meal, potato starch and cinnamon in small bowl; whisk to blend. Combine dates and remaining 1 tablespoon cake meal in medium bowl. Toss to coat and separate pieces. Mix chocolate and nuts into dates.
  • Beat margarine and 1 cup orange syrup in large bowl until blended. Add egg yolks 2 at a time, beating well after each addition. Beat in orange peel, then dry ingredients; stir in date mixture. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold large spoonful of whites into batter to lighten. Fold in remaining whites in 3 additions.
  • Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)
  • Using small sharp knife, cut all peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Chill until ready to serve.
  • Brush some of remaining orange syrup over cake. Cut cake lengthwise into 4 equal strips. Cut each strip into 3 diamonds (reserving remaining cake for nibbling). Place cake on platter. Mix enough of remaining orange syrup into oranges to sweeten to taste. Serve cake with fruit.

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