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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 3 days of the Omer
Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.
And here’s today’s recipe, contributed by Roberta W. & Philip A..
Passover Wine Cake
Ingredients
- 9 eggs, separated
- 1-3/4 cup sugar
- 1-1/8 cups cake meal
- 3/4 cup sliced almonds (or chopped walnuts)
- 3/4 cup sweet, kosher wine
- 1-1/4 tsp cinnamon
- 1/4 tsp ground cloves
Directions
- Preheat oven to 325 degrees.
- In medium bowl, beat egg whites until stiff; set aside.
- In large bowl, beat sugar & egg yolks until thick & lemony-colored.
- To yolks add cake meal, nuts, wine, cinnamon & cloves; mix well.
- Fold whites into yolk mixture.
- Pour into ungreased tube pan.
- Bake 1-1/4 hours; cake should feel firm & spring back when lightly touched.
- Remove from oven; put pan on cake rack; cool completely before removing cake from pan.
- Preheat oven to 325 degrees.
- In medium bowl, beat egg whites until stiff; set aside.
- In large bowl, beat sugar & egg yolks until thick & lemony-colored.
- To yolks add cake meal, nuts, wine, cinnamon & cloves; mix well.
- Fold whites into yolk mixture.
- Pour into ungreased tube pan.
- Bake 1-1/4 hours; cake should feel firm & spring back when lightly touched.
- Remove from oven; put pan on cake rack; cool completely before removing cake from pan.
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