Two Passover Flourless Cakes

I was the luckiest kid in the world.

Every time we had dinner at my grandparents’ house, my family would constantly remind me of my incredible good fortune.

As they savored every morsel of chopped liver, matzoh ball soup, and succulent brisket, aunts and uncles would exclaim, “Your Bubby is The Best Cook In the Whole World!”

Of all the billions of people in the Whole World,  I was amazed that my own Bubby was bestowed with this honorable distinction!  And I got to eat at her house all the time!

Who wouldn’t be grateful?!

Although there may have been a few other contenders for the title, she really was a great Jewish cook and made a mean flour-less Passover banana cake, which I’ll share at this opportune time.  Although she never made a flour-less chocolate-almond torte, she might have if she’d known about it-

Manya Kleinman’s Passover Banana Cake

8 eggs
3/4 cup sugar
1/4 tsp salt
2 tbsp sweet wine (optional)
6 tbsp potato starch
6 tbsp matzoh cake meal
2 small mashed bananas
3/4 cup chopped walnuts (optional)

Pre heat oven to 325.  Spray a 10″ angel food pan and set aside.  Whip yolks until light, add sugar and beat until fluffy. If using wine, add to yolk mixture.  Add mashed bananas to the yolk mixture.  Fold in stiffly beaten egg whites, then sift in matzoh cake meal and potato starch until blended.  Gently fold in chopped nuts, if desired.  Bake for one hour and 10 minutes.  Turn pan upside down on rack when done and let cake cool in pan for 1 hour.

Flour-less Chocolate-Almond Torte 


1 cup whole almonds, toasted
7 oz bittersweet chocolate, chopped
3/4 cup sugar
1/8 tsp salt
7 large egg whites
1/4 tsp cream of tartar
unsweetened cocoa powder
lightly sweetened whipped cream or vanilla ice cream

Preheat oven to 350.  Butter a 9″ springform pan and set aside.  Combine almonds, chocolate, 1/2 cup of the sugar and the salt in a food processor until almonds and chocolate are very finely chopped but not completely pulverized.  Set aside.

Beat the egg whites with cream of tarter until soft peaks are formed.  Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are stiff but not dry.  Add 1/3 of the nut mixture to the egg whites and fold in.  Gradually fold in the remaining nuts.

Pour batter into pan and bake for 25-30 minutes.  Place pan on a rack and let cool for 10 minutes, then turn onto rack.  When cool, dust with cocoa powder.  Serve with whipped cream or vanilla ice cream.