Sweet Saturday#1 - Pessach cake

While looking for a cake recipe for our seder, i found this recipe in Cynthia Barcomi’s cookbook. I was really sceptical at first, specially because I am not a big fan of eggs and this recipe asks for a lot of eggs.

I was so suprised when I tasted it. Super airy, light and fresh… This cake is a major success!!! Everyone loved it, I was asked to share the recipe and I even did it a second time this week adding some filling and topping.


45gr. Matzo flour (or 55gr. of potato flour)

80gr. Potato flour

1/4 Tsp. Salt

9 Egg yolks

200gr. Sugar

1Tsp. Zest of an (organic) orange

1Tsp. Zest of an (organic) lemon

60ml. freshly squeezed orange juice

1Tbsp. freshly squeezed lemon juice

9 Egg whites

a pinch of salt

100gr. Sugar

250ml cream (optional)

4 pears or other fruit (optional)


1. preat oven to 185°C. Put a side a 25cm diameter cake pan (the sides should be high - 15cm is good). Important: do not grease the pan! (otherwise the cake won’t rise properly). I used a teflon pan, it worked great.Sieve the flours and the salt several times till they get really airy.

2. Beat the egg yolks with an electric mixer, add the sugar and continue beating till the mix is light yellow and really creamy. Add the citrus zests and juices and mix. With a rubberspatulafold inthedryingredients. Don’t overmix. It has to stay airy.

3. Clean the beaters of the electric mixer very well (there shouldn’t be any fat on them) and beat the egg whites in a separate bowl on low speed. When you get a foamy consistency, add a pinch of salt and continue beating at a higher speed. When the egg whites are getting stiff, add the sugar and continue beating till they are really stiff but not dry.

4. Start by folding a third of the egg whites into the batter. Don’t overmix, it should stay airy. Then take another third and fold it in, then the last third.

5. Pour the batter into the pan and hit it a few times against the work surface (to make sure there is no air bubbles). Put it in the oven.

6. Bake it for 50 minutes, check if the cake is ready by sticking a toothpick in the center. If it comes out without dough sticking to it, it’s ready. Turn off the oven, leave the cake to cool down in the oven with the door slightly open. When the oven is cooled out, take out the cake and leaving it in the cake pan, turn it upside down on a plate and let it cool down completely before taking it out of the pan. If you want your cake to be non-diary, you can serve it as is or put some fruits with it.

7. (optional dairy part)

Cut 4 pears in small pieces and put them to cook in a bit of water. Once they are soft, pour out the water and puree them.

Grate one fresh pear in a bowl. In another bowl, beat the heavy cream with the electric mixer till it gets to be whipped cream.

Cut the cooled out cake in half horizontally and spread the pear puree evenly on the lower part. Sprinkle the grated fresh pear over the puree. Cover the pear layer with a layer of whipped cream. Place the top half of the cake on this (as if making a sandwich). You can cover the top with another layer of whipped cream (this is what I did in the picture), or cover it with slices of pears. Place in the fridge for an hour before serving.