Pesach Recipe collection...

Every now and then I prepare recipe cards for our Jewish Preparation Students (should have a full year done soon!) and I thought I'd share some of the Pesach cards I'm currently preparing as they are some of my favourites and are an important part of making Pesach for ourselves - rather than relying on cake mixes in boxes or ash-like premade macaroons (naming no names!)

Pesach baking tends to rely heavily on eggs. Baking at Pesach is a very strong tradition, perhaps because we love the challenge! This cake is actually a recipe that wasn’t intended for Pesach but is flour free and easy. So we don’t always have to go traditional! This is one of those cakes that always surprises guests on Pesach because it's not coconut pyramids, macaroons, plava or cinnamon balls. I think I'll be making one for Shabbat this week!

4-5 Clementines (aprox. 375g)
6 eggs
225g sugar
250g ground almonds
1 heaped teaspoon baking powder
Optional Icing sugar and lemon or clementine juice

1. Put whole clementines in a pan with cold water, bring to the boil and simmer for 2 hours. Drain and cool.
2. Cut each clementine in 1/2 and remove pips. Pulp everything (including skin) - easy to do by hand or with a blender.
3. Preheat the oven to 190 degrees and grease and line a 21cm spring form tin
4. Beat eggs and add sugar, almonds and baking powder. Mix well, adding fruit by hand.
5. Pour the mix into a tin and bake for an hour or until a skewer comes out clean. After around 40 mins you may need to cover it with foil to prevent it burning.
6. Cool in the tin on a rack. Remove and put in a cake tin - the taste improves after a day!
7. This can be iced with icing sugar and lemon or clementine juice but it isn’t necessary!

Coming up soon... my mum and mother in laws recipe classics, and hopefully some jam and chutney making!!


  1. Tink I have done this one and I agree it is really tasty.


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