Cakes for Pesach

“What you thinking about, Bobs?

My grandmother was on her back gazing up at the ceiling of her critical care room at Ceder-Sinai hospital in Los Angeles. She was recovering from a severe bout of  pneumonia.

“I am thinking about when am I gonna make the cakes for Pesach,” she rasped hoarsely.

“Don’t worry Bobby we have about three weeks left, you’ll be out of here by then for sure, and if there aren’t cakes this year, we’ll live.”

This seemed to be cold comfort to her, I didn’t even merit a response. No cakes for Pesach, Bah!

This is why I call her “The Lady with the Plan.” I could just imagine her scheming about those cakes, planning how she would send my mother home and get back to her kitchen and to her mixers, as soon as possible. As if there could be Pesach without cakes.

For as long as I can remember  her yummy chiffon cakes traveled north for Pesach. Packed between two paper plates and wrapped in a plastic bag those cakes were a treasure. There were three flavors, nut, cocoa and plain (for my father who is allergic to nuts). Every morning for eight days straight, I would have a cup of cocoa and a slice of nut cake (nuts are protein right) delicious!. One Pesach I was in the early stages of pregnancy and everything was making me dizzy and nauseous, those cakes, they really saw me through.

My first Pesach (the first one that I made) I called up Bobby and asked for the recipe, before I knew it a box arrived from Los Angeles. It was so heavy, I couldn’t imagine what she was sending me? I tore it opened and pulled out a fifty styles cake mixer complete with glass mixing bowls. What on earth?

I made the call “Bobby, thank you so much, uh for the mixer, where did you get it”

“Well when you told me you wanted to bake cakes I thought to send you my first Pesachdika mixer, use it in good health Mamale”

So that’s how it came to be, that in the Farkash household on Pesach eve you will see me struggling with my bulky old fashioned mixer as I turn out delectable Pesach cakes that are almost as fluffy as my Grandma’s.

And just so you know, of course her plan was actualized (Thank G-d). My mother was sent packing, and before anyone knew what was happening she was back in her kitchen, reigning supreme once more.

I can’t wait to taste this years crop of cakes!

Happy Passover to All!

Bobby Miriam’s Nut Cake (any mixer will do, don’t go all vintage on me, even though I do secretly adore mine)

Nine eggs separated

pinch of salt

1 cup of sugar divided

1cup of ground walnuts

1/2 cup oil

3/4 cup of potato starch

1/4 cup orange juice

1 tsp baking powder (optional and kosher for Pesach)

Pre-heat oven to 350%

Prepare a tube cake pan, Do Not Oil.

Beat egg whites with pinch of salt, slowly add in 1/2 cup sugar beat until stiff (do not over beat), set aside. Beat yolks with remaining sugar until pale yellow add in oil and orange juice.

Fold whites into yolk mixture gently until blended. Put potato starch and baking powder into sifter or small colander and sift over blended batter, fold in. Fold in ground walnuts evenly (you do not want them sinking to the bottom) and pore batter into tube pan.

Bake at 350% for sixty minutes, avoid opening oven during baking so it can bake evenly.

Test cake with a sharp knife if remove from oven and immediately invert onto a wine bottle (as bobby does) or really a plate will do.

Allow cake to cool completely , then turn right side up and loosen sides with sharp knife, turn over, shake gently out and turn right side onto plate, enjoy!

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