May 22, 2024
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May 22, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Chef Paula Shoyer Offers Passover Desserts So Good You Will Want to Make Them Year-Round

Recipe excerpted from “The Healthy Jewish Kitchen”

Serves 12

Prep Time: 20 minutes

Bake Time:15 minutes to cook quinoa, 50 minutes to bake cake

Advance Prep: May be made three days in advance or frozen

Equipment: Measuring cups and spoons, small saucepan with lid, 12-cup (2.8L) Bundt pan, food processor, medium microwave-safe bowl or double boiler, silicone spatula, wooden kebab skewer, wire cooling rack, large microwave-safe bowl, whisk.

Place the quinoa and water into a small saucepan and bring it to a boil over medium heat. Reduce the heat to low, cover the saucepan, and cook the quinoa for 15 minutes, or until all the liquid has been absorbed. Set the pan aside. The quinoa may be made one day in advance.

Preheat the oven to 350°F (180°C). Use cooking spray to grease a 12-cup (2.8L) Bundt pan. Sprinkle the potato starch over the greased pan and then shake the pan to remove any excess starch.

Place the quinoa in the bowl of a food processor. Add the orange juice, eggs, vanilla, oil, sugar, cocoa, baking powder and salt and process until the mixture is very smooth.

Melt the chocolate over a double boiler, or place in a medium microwave-safe bowl, and put in a microwave for 45 seconds, stirring and then heating the chocolate for another 30 seconds, until it is melted. Add the chocolate to the quinoa batter and process until well mixed. Pour the batter into the prepared Bundt pan and bake it for 50 minutes, or until a skewer inserted into the cake comes out clean.

Let the cake cool for 10 minutes and then remove it gently from the pan. Let it cool on a wire cooling rack.

To make the glaze, melt the chocolate in a large microwave-safe bowl in the microwave (see above) or over a double boiler. Add the oil and vanilla and whisk well. Let the glaze sit for five minutes and then whisk it again. Use a silicone spatula to spread the glaze all over the cake.

Preheat oven to 325°F

Grease a 9 X 13-inch pan with vegetable oil. Press in a piece of parchment paper large enough to cover the bottom and go an inch up the sides of the pan, making sure you press it into the corners. Grease the top of the parchment.

In a medium bowl, whisk together the confectioners’ sugar, egg whites and orange zest. Use a silicone spatula to gently mix in nuts and chopped cranberries, being careful not to crush the nuts. Scoop into the pan and use the spatula or your hands to spread evenly in the bottom of the pan. The easiest way to do this is to push the batter into the edges and corners first and then fill in the middle. You will have a thin nut layer.

Bake 25 minutes, or until nuts are golden. Let cool one hour. Pull up the parchment to lift the bar out of the pan. Place another piece of parchment on top and then turn the bar over onto the new parchment. Peel off the bottom parchment.

Melt the chocolate chips either over a double boiler or in the microwave oven in for 45 seconds, stir, melt another 30 seconds, stir and then for 15 seconds more, if needed, until melted. Use a spatula to spread the chocolate on the bottom of the bar. If desired, you can use a serrated knife to make lines in the chocolate to decorate it. Slide the parchment and bars onto a cookie sheet and place in the freezer for 30 minutes to firm up.

Cut into squares, triangles or rectangular bars. Store in an airtight container in the fridge for up to five days or freeze for up to three months.

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