Best 3 Matzo Cake Recipes
Introducing the delectable Matzo Cake, a culinary delight perfect for Passover celebrations and beyond. This traditional Jewish cake, also known as Matzah Cake, holds a special place in Jewish cuisine and is a symbol of freedom and liberation. Made with simple ingredients like matzo meal, sugar, eggs, and butter, this cake embodies the spirit of the Passover holiday, representing the unleavened bread eaten during the Exodus from Egypt.
Our collection of Matzo Cake recipes offers a variety of options to suit every taste and preference. From the classic New York-style Matzo Cake, known for its moist and crumbly texture, to the decadent Chocolate Matzo Cake, a chocolate lover's dream, these recipes promise a delightful treat for any occasion. Explore our collection and discover the perfect Matzo Cake recipe to celebrate the holiday or enjoy as a delicious dessert anytime.
APPLE MATZO CAKE
A popular dessert at Passover, this fruity cake, courtesy of Roni Black of New York City, gets its light, airy texture from the use of matzo meal instead of flour.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly coat an 8-inch springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar, and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal, lemon zest, and brandy.
- In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans. Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. To serve, run a small knife around edge of pan, remove cake, and slice. Store cooled cake in pan, covered with plastic, at room temperature, up to 1 day.
Nutrition Facts : Calories 242 g, Fat 7 g, Fiber 3 g, Protein 6 g
MATZO CAKE
Another one of my mother's recipe. She makes this every year for Passover, but I suppose you can make this for after Passover if you've got plenty of matzo's left and don't know what to do with them. And they're extremely easy to make as there is no cooking time. Only prep time is involved.
Provided by Studentchef
Categories < 15 Mins
Time 8m
Yield 24 squares
Number Of Ingredients 5
Steps:
- Cream the butter and egg together. Add the cocoa and sugar and mix well.
- Slightly wet the matzo's. Add a couple of tablespoons of the mixture on to one matzo. Repeat three more times and stack the matzo's in order to get four layers. Cut them into squares.
- Do the same with the last two matzo's (there won't be enough spread for 8 whole matzo's). After cutting the matzo's stack two squares at a time in order to get four layers. No refrigeration is required before serving, but it is better to refrigerate any leftovers if you want them later.
Nutrition Facts : Calories 47.1, Fat 4.3, SaturatedFat 2.6, Cholesterol 17.9, Sodium 37.1, Carbohydrate 2.6, Fiber 0.6, Sugar 1.6, Protein 0.7
MATZO RED VELVET CAKE
Provided by Food Network Kitchen
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Lightly brush two 9-inch-round cake pans with vegetable oil. Line the bottom of the pans with parchment paper, then lightly oil the paper. Combine 2 tablespoons each potato starch and cocoa powder in a small bowl. Dust the prepared pans with the potato starch mixture, tapping out the excess.
- Sift the matzo cake meal and the remaining 1/2 cup potato starch and 2/3 cup cocoa powder into a bowl. Put the eggs, granulated sugar and salt in a stand mixer bowl. Set the bowl over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is hot (110 degrees F to 120 degrees F), about 5 minutes.
- Attach the bowl to the stand mixer base and beat with the whisk attachment on high speed until very light and foamy, about 5 minutes. Whisk 1/3 cup vegetable oil, the food coloring and vanilla in a small bowl. Reduce the mixer speed to low; gradually beat the cocoa mixture into the egg mixture, then gradually beat in the oil mixture until just incorporated. Turn off the mixer and finish folding the batter with a rubber spatula until combined.
- Divide the batter between the prepared pans, smoothing the tops. Bake until the cakes pull away from the pans and the centers spring back when pressed, about 30 minutes. Transfer to a rack and cool 15 minutes in the pans, then run a knife around the edges to loosen. Invert the cakes onto a parchment-lined baking sheet and let cool completely; peel off the parchment.
- Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer on high speed until smooth, about 1 minute. Reduce the speed to low and gradually beat in the confectioners' sugar, then the vanilla. Increase the speed to high and beat until smooth and fluffy, about 3 more minutes.
- Transfer 1 cake layer to a platter and spread with 1 1/2 cups frosting; top with the second cake layer. Cover the whole cake with a very thin layer of frosting (this is the crumb coat; it doesn't have to be perfect). Refrigerate until firm, at least 30 minutes. Frost the top and sides of the cake with the remaining frosting, then return to the refrigerator until set, 1 to 2 hours.
Tips:
- Use high-quality matzo meal for the best flavor and texture.
- Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cake, making it light and airy.
- Gradually add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
- Stir in the matzo meal, baking powder, and salt until just combined. Overmixing will make the cake tough.
- Pour the batter into a greased and floured 9-inch round cake pan. Bake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting. This will help to prevent the frosting from melting.
- For a classic matzo cake, frost with a simple glaze made from powdered sugar and milk. You can also use your favorite frosting recipe.
Conclusion:
Matzo cake is a delicious and easy-to-make dessert that is perfect for Passover or any other occasion. With its light and airy texture and sweet, nutty flavor, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give matzo cake a try. You won't be disappointed.
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