The Culinary Connoisseur
Eat Dessert First
11
Apr
Apr
Pesach is no time to be skimping on dessert. As a matter
of fact, we like to make desserts first because many freeze well.
of fact, we like to make desserts first because many freeze well.
We may limit ourselves to certain traditional
ingredients, but there’s no need to throw up your hands in despair and cry
“there’s nothing to eat!” A bit of creativity and baking expertise can help you
turn out tasty desserts for every meal.
ingredients, but there’s no need to throw up your hands in despair and cry
“there’s nothing to eat!” A bit of creativity and baking expertise can help you
turn out tasty desserts for every meal.
This recipe contains no potato starch; a rarity for
Pesach cakes!
Pesach cakes!
7 large eggs, divided
1 cup plus 2 tablespoons sugar, divided
1/2 teaspoon cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
juice of 1 lemon
5 large carrots, peeled and grated, about 2 1/2 cups
grated
grated
1 1/2 cups finely ground skinned hazelnuts (filberts) or
almond flour
almond flour
Heat the oven to 350 degrees F. Coat a 10-inch springform
pan with bit of oil.
pan with bit of oil.
Separate 5 of the eggs. Set aside the whites. In the bowl
of an electric mixer fitted with the paddle attachment, beat the 5 eggs yolks
with the 2 remaining whole eggs. Add 1 cup of the sugar, the cinnamon, salt,
vanilla and lemon juice and mix until combined. Stir in the carrots and ground
nuts.
of an electric mixer fitted with the paddle attachment, beat the 5 eggs yolks
with the 2 remaining whole eggs. Add 1 cup of the sugar, the cinnamon, salt,
vanilla and lemon juice and mix until combined. Stir in the carrots and ground
nuts.
In a clean bowl and using a clean beater, beat the 5 egg
whites to soft peaks. Add the remaining 2 tablespoons of sugar and continue
whipping until stiff peaks form. Gently fold the whites into the carrot batter.
whites to soft peaks. Add the remaining 2 tablespoons of sugar and continue
whipping until stiff peaks form. Gently fold the whites into the carrot batter.
Pour the batter into the prepared pan and bake for 50
minutes, or until a cake tester inserted at the centre of the cake comes out
clean. Allow to cool for at least 1 hour before removing from the pan.
minutes, or until a cake tester inserted at the centre of the cake comes out
clean. Allow to cool for at least 1 hour before removing from the pan.
This recipe is very elegant and will impress all your
guests. They’re tasty, pretty and simple to prepare.
guests. They’re tasty, pretty and simple to prepare.
for the poached pears:
1 750 ml bottle dry white wine, such as Chablis
1 cup sugar
Juice of one lemon
1 cinnamon stick, cut in half
6 firm but ripe medium Bartlett pears
for the cakes:
1 1/4 cups sugar
3/4 cup blanched slivered almonds, toasted (6 ounces)
1 cup potato starch
¾ cup cottonseed or walnut oil, plus 2 teaspoons for
greasing ramekins
greasing ramekins
1½ teaspoons baking powder (optional)
1 ½ tablespoons honey
6 egg whites
Poach the pears:
Peel pears, leaving stems intact, then remove core from
the bottom using a melon-balling tool.
the bottom using a melon-balling tool.
Combine wine, sugar, lemon and cinnamon in a large
saucepan. Bring to a boil, stirring
until sugar dissolves. Add whole pears;
bring to a boil; reduce heat and simmer uncovered until pears are tender, about
30 minutes. Using a slotted spoon,
transfer pears to a dish. Trim the base of each pear so that it is flat and can
stand upright. Continue to boil poaching liquid, uncovered, until reduced to a
syrup, about 10 minutes longer. Reserve syrup.
saucepan. Bring to a boil, stirring
until sugar dissolves. Add whole pears;
bring to a boil; reduce heat and simmer uncovered until pears are tender, about
30 minutes. Using a slotted spoon,
transfer pears to a dish. Trim the base of each pear so that it is flat and can
stand upright. Continue to boil poaching liquid, uncovered, until reduced to a
syrup, about 10 minutes longer. Reserve syrup.
prepare the cakes:
Preheat oven to 375 degrees F. Grease six 8 ounce ramekins with oil.
Pulse almonds with sugar, potato starch and baking powder
in a food processor until almonds are finely ground and then transfer to a
bowl. Whisk in oil and honey. Stir until mixture starts to clump together. Add
egg whites; whisk until well blended.
in a food processor until almonds are finely ground and then transfer to a
bowl. Whisk in oil and honey. Stir until mixture starts to clump together. Add
egg whites; whisk until well blended.
Divide batter among ramekins (about a slightly rounded
1/2 cup per ramekin), then gently nestle a pear in the center, pressing it very
lightly into the batter. (Cakes will rise around pears as they bake.)
1/2 cup per ramekin), then gently nestle a pear in the center, pressing it very
lightly into the batter. (Cakes will rise around pears as they bake.)
Bake until cakes are just firm and pale golden with
slightly darker edges, about 25 minutes.
slightly darker edges, about 25 minutes.
Transfer ramekins to a rack and cool 10 minutes. Brush
pears with reserved syrup and serve warm.
pears with reserved syrup and serve warm.