Pesach cakes or cookies without potato starch?

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ra_mom

Sun, Mar 29 2009, 9:42 am

I am looking for recipes that do not have any potato starch.
I heard of one that has walnuts, applesauce... but I don't have the exact recipe.
I don't expect to get many recipes, but I am hoping for at least one.
Thanks in advance all!

Raisin

Sun, Mar 29 2009, 10:34 am

look at the cookbook link szmother posted.

qeenB

Sun, Mar 29 2009, 10:37 am

merangues

sarahd

Sun, Mar 29 2009, 11:14 am

I posted a link in your other thread, but here it is again: http://www.epicurious.com/arti.....09115

Nut cakes don't need potato starch either; they're made of eggs, nuts and sugar. If you want I can get you a recipe for either a walnut cake or an almond cake.

ra_mom

Sun, Mar 29 2009, 1:23 pm

sarahd wrote:

Thanks! Where can I find KLP margarine?

And a recipe for a walnut or almond cake would be most appreciated!

Last edited by ra_mom on Sun, Mar 29 2009, 1:34 pm; edited 1 time in total

ra_mom

Sun, Mar 29 2009, 1:24 pm

Raisin wrote:

look at the cookbook link szmother posted.

Can you post the link raisin? I cannot find any usernames szmother Sad

ra_mom

Sun, Mar 29 2009, 1:35 pm

qeenB wrote:

merangues

Great idea! I just realized that a crust free cheese cake would be a good option too.

#1cook

Wed, Apr 01 2009, 10:10 pm

I never made this cake because my kids won't touch anything with nuts but it sounds yummy so thought I would share it.

Nut Cake Without Potato Starch

9 egg whites
7 egg yolks
1 1/4 cup sugar
2 cups ground walnuts
1 Tbs. coffee
1 Tbs. cocoa
2 Tbs. oil

preheat oven to 350 degrees

beat egg whites on high speed until stiff

in separate bowl beat yolks, sugar, and rest of ing. gently fold into whites. pour into a greased 9X13 pan

bake for 1 1/4 hours

ra_mom

Wed, Apr 01 2009, 10:12 pm

MOMOF4BOYS2GIRLS wrote:

Thanks! This sounds perfect. Do you think I can use something else instead of the coffee? I'm not supposed to have coffee either.

#1cook

Wed, Apr 01 2009, 11:11 pm

ra_mom wrote:

MOMOF4BOYS2GIRLS wrote:

Thanks! This sounds perfect. Do you think I can use something else instead of the coffee? I'm not supposed to have coffee either.

put in another Tbs. of cocoa instead of the coffee.

abound

Tue, Mar 13 2012, 6:23 am

Think I can make it without coffee or cocoa?

nylon

Tue, Mar 13 2012, 9:11 am

ra_mom wrote:

sarahd wrote:

Thanks! Where can I find KLP margarine?

And a recipe for a walnut or almond cake would be most appreciated!

Mother's makes it, so do Israeli brands. There was a shortage a few years ago. Check your kosher supermarket (I've even seen it in regular ones with a kosher section).

Warning, it's made of, I think, palm and cottonseed, totally hydrogenated, probably awful for you. Weirdly, I saw some in my local market like 2 months ago.

sarahd

Tue, Mar 13 2012, 9:21 am

abound wrote:

Think I can make it without coffee or cocoa?

I would imagine you can. My recipe for nut cake doesn't call for either of those.

LuckyMum

Tue, Mar 13 2012, 12:04 pm

could you use tapioca starch? its a perfect substitute made from a root veggie. I use it instead of potato starch in all recipes for a few years now.

c.c.cookie

Tue, Mar 13 2012, 12:16 pm

These are YUM:
Chocolate Chip Cookies
• 2 egg whites
• ¾ cup sugar
• ¼ tsp salt
• 1 tsp vanilla
• 1 cup ground nuts
• 1 cup chocolate chips
Beat whites. Add sugar. Add vanilla and salt. Fold in nuts and chocolate chips. Spoon onto cookie sheet and bake for 10 min.

mamaleh

Tue, Mar 13 2012, 3:18 pm

I have a great sponge cake recipe- do you eat Gebrokts? because it has Matzo meal (we don't buy processed foods-for the most part- but we do eat gebrokts. I make my own matza meal from the matza my husband's chabura bakes).
It is a delicious cake & it is Mezonos (so perfect for kiddush, etc. If anyone wants the recipe I'll try to find & post it later.

ra_mom

Tue, Mar 13 2012, 5:40 pm

Update on this thread: The only non potato starch recipes we like are almond cookies, meringues, and sweet potato cake. (And the chocolate chip cookies posted here look great too.)

almond cookies

2 eggs, lightly beaten
1 cup sugar
3 cups ground almonds
1 tsp vanilla extract, optional

Combine all ingredients. Batter will be thick. Form balls. Place on cookie sheet/s. Bake in oven preheated to 350 for 15 minutes. Allow to cool before removing from cookie sheet. (We enjoy them straight out of the freezer.)

meringues

http://imamother.com/forum/vie.....11227

sweet potato cake

http://imamother.com/forum/vie.....otato

realeez

Tue, Mar 13 2012, 9:22 pm

I just posted this on the dessert thread - this is the best!!!

Flourless Chocolate Cake
8 ounces bittersweet chocolate
1 cup unsalted butter, margarine or oil
1 1/2 cup sugar
6 large eggs
1 cup cocoa powder

Preheat oven to 375° and grease 9x13 inch baking pan. Line bottom with parchment paper. Melt chocolate with butter in a double boiler or metal bowl in a saucepan with boiling water. Remove from heat and mix in sugar and eggs, whisking well. Stir in cocoa until combined. Pour batter prepared pan and bake for 30 minutes, until top forms a thin crust. Freezes well and tastes great straight from the freezer!

ra_mom

Sun, Mar 25 2012, 8:25 pm

abound wrote:

Think I can make it without coffee or cocoa?

I thought you of you as I read the Kosher Inspired this week.
They had these 2 recipes which I think use ingredients which you are ok with.

Pesach Cake

8 eggs, separated
1 cup sugar
1 cup ground almonds

Beat egg whites in large bowl until frothy; continue beating while adding sugar very slowly to the whites, and beat until peaks form.
Fold in flour of the reserved egg yolks (reserve the others for another use), then the ground almonds.
Bake at 350 for about 40 minutes.

Pesach Muffins

8 eggs, separated
1 cup sugar
1 cup ground walnuts
3 large bananas, mashed

Use same directions as above. Bake in muffin tins until toothpick inserted in centers comes out clean.

mamaleh

Mon, Mar 26 2012, 1:42 am

I scanned this in from my cookbook (and added my notes)- Feel free to ask any questions

Passover Sponge Cake -Mezonos
6 extra-large eggs, separated, the whites at room temperature
1-1/4 cups sugar
Grated zest of 1 orange (I just use an extra tablespoon of juice instead of the zests)
1-1/2 tablespoons fresh orange juice
Grated zest of 1 lemon
1-1/2 tablespoons fresh lemon juice
2/3 cup matzo cake meal (I use home ground hand Shmura Matzo)
1/4 teaspoon salt

1.Preheat the oven to 350 degrees F. Grease the bottom & sides of a IO-inch angel food cake pan. (I use 3 loaf pans, lined with non-stick foil)

2.In the bowl of a standing electric mixer fitted with the paddle attachment, beat the egg yolks on medium speed until lemon colored. Gradually add the sugar and beat until thickened. Add the zest and juice of both the orange and lemon. Beat in the cake meal until incorporated. Transfer the mixture to a large bowl.

3.Wash out the bowl of the mixer well. Fit the mixer with the whisk
attachment. Place the egg whites in the bowl, add the salt, and beat
on high speed until the whites hold stiff but not dry peaks.

4.Stir one-quarter of the beaten whites into the cake base to lighten it.
With a rubber spatula, fold the remaining whites in gently but thoroughly, mixing until no streaks of the beaten whites show.

5.Scrape the batter into the cake pan and smooth the top. Bake the
cake for 50 minutes, or until a cake tester inserted in the center
comes out clean. Transfer the cake to a wire rack to cool. To serve,
unmold the cake from the pan and place it on a cake stand or plate.

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