Confession: I’m not a huge cake-lover. My husband grew up on sheet cakes and still gravitates towards their slightly plastic frosting. If I eat cake, it’s more apt to be a coffee cake (my brothers and I used to fight over the crumb topping) or one that somehow beats a great cookie.
I love the look of Bundt cakes, especially dusted with snowy confectioner’s sugar and drizzled with my blueberry syrup. I also combine all the dregs of jam at the bottom of the jars, add a teaspoon of water and bit of cornstarch or tapioca and use that as the topping. Here are two recipes: one for honey cake, which make every fall for the Jewish New Year, but which also makes a fantastic centerpiece for a spring brunch. Since Passover starts on Monday night, I’m also posting a dessert that doesn’t make you dread the end of the meal (the Passover sweets we grew up with were so chalky). Try Flourless Berry Cake instead!
Add some Emma’s Pantry jam or syrup for a memorable slice.
Flourless Marbled Berry Cake for Passover
1 cup brown sugar
1 cup white sugar
3 egg whites
1 cup matzo cake meal
2 tbsp potato starch
1 pint berries, washed and sliced if necessary
4 oz Emma’s Pantry jam or syrup
Set your oven to 350. Beat the whole eggs and sugar. In a separate bowl, beat the whites until creamy and stiff. Fold whites into egg-sugar mixture. Add meal and starch and mix just until incorporated. Add half of the berries and half of the jam. Stir once or twice by hand so the batter begins to marble.
Grease a bundt pan and pour 3/4 batter in. Add rest of berries and then cover with remaining batter. Bake for about an hour. Let the cake rest for 15 minutes before you invert it on a platter or cake stand. Drizzle the top with the rest of the jam. Serve.
3 ½ cups flour
2 ½ tsp. baking powder
1 tsp baking soda
½ tsp. salt
¼ tsp. cream of tartar
1 cup sugar
1 tbs. lemon juice
1 tsp cinnamon
3 eggs, separated
1/3 cup oil
1 cup honey
1 cup warm black coffee
Combine flour, baking soda, powder, salt and tartar. Make a well in the center and add sugar, cinnamon, yolks, lemon. Beat egg whites until stiff. Fold into the other mixture. When combined, place into greased ten inch tube pan and bake at 350 for an hour.