Leah Koenig’s Passover Pear Cake

One of the best Pesach cakes we’ve tasted. Ever. One of those ‘I can’t believe it’s a Pesach cake’ cakes. We’ve tried it with plums and almonds, and figs and hazelnuts and it is just so great! You can replace the matzo flour with plain (all purpose) flour for a cake any time of the year.

In Leah Koenig‘s wonderful book, ‘Modern Jewish Cooking’, Leah explains that she isn’t a fan of baking with matzo meal but in this cake, it’s very well hidden.

This recipe can also be found in our latest book, Now for Something Sweet

For all our best PFP recipes, check out this year’s Passover Roundup.

Leah Koenig's Passover Pear Cake
Votes: 17
Rating: 3.94
You:
Rate this recipe!
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Servings
10 serves
Servings
10 serves
Leah Koenig's Passover Pear Cake
Votes: 17
Rating: 3.94
You:
Rate this recipe!
Print Recipe
Servings
10 serves
Servings
10 serves
Ingredients
Servings: serves
Units:
Instructions
  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Line a 20 cm (8 inch) square baking tin.
  3. Mix together the pecans, brown sugar, cinnamon and nutmeg in a small bowl.
  4. Using an electric mixer, whisk the eggs until creamy and light. Add the sugar, 2 spoons at a time, whisking until the mixture is thick and billowy.
  5. Add the oil in a steady stream, followed by the vanilla, and whisk until just combined.
  6. Add the matzo flour and mix on low speed until just combined.
  7. Pour half the batter into the prepared tin. Sprinkle with half the pecan mixture and arrange half the pears on top.
  8. Add the remaining batter, smoothing the top with a spatula. Top with the remaining pears, followed by the remaining pecan mixture.
  9. Bake for 60 minutes or until a skewer inserted into the centre comes out clean.
  10. Transfer to a wire rack and allow to cool completely before removing from the tin.

Adapted and printed with permission of the publisher, from Modern Jewish Cooking: Recipes and customs for today’s kitchen by Leah Koenig, published by Chronicle Books, 2015.

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Many of you know I have been on the growing 'don't buy Tassie salmon' bandwagon since reading Richard Flanagan's book Toxic about a year ago. It was shocking to see the state of the industry, and even more shocking that we thought we were eating something that was really good for us. This just-released video has strengthened my resolve (which I have to admit was waning as I am not sure how much impact we have all had) to continue and to spread the word.

Please share this post, or any post supporting this stand, it is such an important message - especially for those of us who used to love eating Tassie salmon.

And sadly this also applies to all the smoked salmon from Tassie including @huonsalmon which we all used to love.

Click on the link in our profile for the original @neighbours_of_fish_farming video. 🙏🏻 @joostbakker for posting the video, that's where I first saw it.

I have been buying NZ king salmon @regalsalmonnz @orakingsalmon and @alpinesalmon (Mt Cook, NZ, can buy at @harrisfarmmarkets) and exploring many other fish options. Check out @goodfishproject for an excellent guide to what we should be buying here in Aus.

We also need to rally the big buyers in Aus - @colessupermarkets @woolworths_au to stop buying farmed Tassie salmon until the industry has been cleaned up.

(btw when we were in beautiful Tassie last year, not one restaurant we went to served salmon. Doesn't that say something?)

Lisa x
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