Orange Date Walnut Passover Cake Recipes

Steps:

• Cake: Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square cake pan with oil. Line bottom with parchment, leaving a 2-inch overhang on 2 sides. Brush parchment with oil.
• In a large bowl, whisk together matzo meal, ground walnuts, sugar, cinnamon, salt, and zest. Stir in oil, egg yolks, and orange juice.
• In a mixing bowl, beat egg whites on low speed until foamy, 1 minute. Increase speed to high; beat just until stiff (but not dry) peaks form, 1 to 2 minutes more. Stir one-third of whites into batter, then fold in chopped chocolate. Gently fold in remaining whites (do not overmix). Transfer batter to prepared pan.
• Bake until cake is golden on top and springs back when lightly pressed, 25 to 30 minutes. Let cool in pan 10 minutes. Remove cake using parchment and transfer to a wire rack; let cool completely.
• Serving: Place cake on a platter. Drizzle with melted chocolate; top with orange rounds and walnuts.

Steps:

• Make a sugar syrup by stirring 1 1/2 cups of sugar into 1 1/2 cups of water in a heavy saucepan. Bring to a boil, then lower heat and simmer, uncovered, for 40 minutes, or until syrup is reduced to 1/3 of its original volume. Meanwhile, heat oven to 350 degrees and grease a 9-by-13-inch cake pan.
• Coarsely grate rind of oranges. Then juice oranges, reserving juice and peel, and discarding any pith that remains. Combine reserved juice with enough prepared orange juice to make 2 cups.
• In a bowl, beat eggs with remaining 1 1/2 cups sugar. Add orange juice and oil, and continue mixing. Stir in salt, matzo meal, walnuts, dates and orange peel. Turn into greased pan and bake for 45 minutes or until golden. Cut into 2-inch diamonds in pan.
• Stir liqueur into sugar syrup and pour over hot cake. Let sit a few hours before serving.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-inch-round cake pan with cooking spray and line with parchment paper. Put the walnuts, cinnamon and 1/4 cup sugar in a food processor; pulse until finely ground but not powdery. Whisk the egg yolks, orange zest and vanilla, if using, in a small bowl.
• Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until soft peaks form, about 8 minutes. Fold in the yolk mixture and dates, then fold in the ground walnut mixture. Scrape the batter into the prepared pan. Bake until the cake is golden and a toothpick comes out clean, 23 to 25 minutes. Let cool in the pan on a rack, then run a knife along the sides and invert the cake onto a platter.
• Make the glaze: Put the chocolate, margarine and honey in a microwave-safe bowl, cover with plastic wrap and microwave until the margarine melts, about 2 minutes. Whisk until smooth. Cool slightly, then pour over the cake. Top with walnuts.

Steps:

• Preheat the oven to 350degF.
• Lightly grease a 9 inch springform pan.
• Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts.
• With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture.
• Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top.
• Cool the cake on a rack. As it cools, it will deflate.
• Remove the sides of the pan.
• It is best served the day it's made.

Steps:

• Beat butter at medium speed with an electric mixer until fluffy. Gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating until blended after each addition.
• Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat a low speed until blended after each addition. Stir in dates, pecans and 2 tablespoons orange rind. Pour batter into a greased and floured 10-inch tube pan.
• Bake at 350F for 1 hour and 10 minutes or until toothpick inserted in center comed out clean.
• Bring orange juice, remaining sugar and remaining rind to a boil in a saucepan; cool 1 minutes, stirring constantly. Gently, run a knife around edge of the cake; punch holes in the cake with a wooden pick. Drizzle glaze over warm cake. Let cool in pan on a wire rack.

Steps:

• Sift together flour, baking soda and salt; combine 1 cup with dates and walnuts. Set both mixtures aside. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange zest. Add reserved flour and date mixtures. Stir in buttermilk just until blended. , Spoon into a greased and floured 10-in. tube pan. Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. , For syrup, in a small saucepan, heat orange juice and sugar until sugar is dissolved. Let stand for 30 minutes. Cool cake in pan for 10 minutes before removing to a wire rack. Cool 10 minutes more before pouring syrup over cake.

Steps:

• Toss dates with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange zest. Combine the baking powder, baking soda, salt and remaining flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in dates and nuts. , Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. , For glaze, combine orange juice and confectioners' sugar in a small saucepan. Bring to a boil. Remove from heat; stir in vanilla. Cool for 30 minutes. , Cool cake on a wire rack for 10 minutes before inverting onto a serving plate. Poke holes in cake top. Drizzle glaze over top and sides of cake; cool completely before serving.