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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This year I finally figured out the secret to converting a regular cake recipe to a Passover cake recipe! The secret is that when you replace the flour in the recipe with matzo meal, you sub 40% of it with something else, like shredded coconut or ground nuts. This way you avoid baking a brick (like the ones our ancestors made during the slavery in Egypt!). The bananas in this recipe also help to moisten the cake. Ingredients:
3 cups shmura matzo meal |
1 cup shredded coconut |
1 cup ground walnuts |
4 teaspoons baking powder |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
3/4 cup oil |
2 cups sugar |
6 eggs, separated |
8 overripe bananas, peeled & mashed |
2 teaspoons vanilla extract |
1 cup coarsely chopped walnuts |
1 pinch salt |
Directions:
1. preheat oven to 350.
2. grease a 9x13 rectangular cake pan.
3. combine matzo meal, coconut, ground nuts, baking powder, baking soda, cinnamon & salt.
4. In a separate bowl, combine oil, yolks, bananas and vanilla.
5. In a third bowl, whip egg whites and sugar until stiff peaks form.
6. Gently fold dry mixture into the egg whites.
7. Gently fold banana mixture into the rest of the batter.
8. Lastly add the walnuts and bake for 1 hour or until a toothpick comes out clean.
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