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Tobie Hoffman's Passover/ Birthday Cake
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Southern Recipe Restoration Project
For this installment of our series, a reader shared the cake recipe that has not only been her family's mainstay for many a Passover -- but many a birthday celebration as well.
The contributor: Sukey Shemaria, a native Atlantan who has three grown daughters and four grandchildren.
The story: "This [cake] is sort of special as it was always made by my mother, Tobie Hoffman, for us during Passover. We are Jewish, and my birthday usually fell during or after Passover, so we used it as both my birthday cake and dessert!
"I used to hate lending out [the recipe] as I wanted it to be a secret within our own family, but now as I have grown older, it doesn't matter anymore, and maybe others can enjoy it as well." -- As told to Susan Puckett
Deborah Geering, who tested this recipe, found it worked beautifully as submitted. But she decided to frost only the sides and leave the browned, bumpy top un-iced, with a few citrus slices for garnish.
Note: For Rosh Hashana and other holidays, dietary restrictions for Passover need not be observed as noted below. Regular sugar, wine, margarine and food coloring may be used as well as all-purpose flour.
Hands on time: 30 minutes Total time: 2 hours and 30 minutes Serves: 8
Ingredients:
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10 eggs, separated
2 cups kosher-for-Passover granulated sugar
1 cup Passover cake meal
4 ounces (1 heaping cup) finely ground pecans
1 tablespoon cinnamon
1/3 cup kosher-for-Passover wine (or sweet white wine)
Orange Icing:
3 tablespoons kosher-for-Passover margarine, room temperature
1 1/2 cups 4X or kosher-for-Passover confectioners' sugar
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
Grated orange zest, optional
1-2 drops kosher-for-Passover yellow food coloring, optional
Instructions:
Preheat oven to 325 degrees. In a mixing bowl, beat yolks and sugar until they are pale yellow and fluffy. Stir in cake meal, pecans, cinnamon and wine. In a separate bowl with clean beaters, whip egg whites until stiff but not dry. Fold the egg whites into the batter in thirds, each time until just incorporated. Spoon the batter into a 9- or 10-inch ungreased springform pan. Make a collar out of aluminum foil around the pan, in case the cake rises above the sides. Bake for 1 hour and 15 minutes, until a tester inserted in the middle comes out clean. Cool completely on a wire rack before removing the sides of the pan. When cool, frost the top (if desired) and sides of the cake with Orange Icing.
To make the icing: Cream together the margarine and confectioners' sugar. Stir in the orange juice and lemon juice. Add a pinch of orange zest and the food coloring, if desired.
To make the icing: Cream together the margarine and confectioners' sugar. Stir in the orange juice and lemon juice. Add a pinch of orange zest and the food coloring, if desired.
Nutrition:
Per serving: 556 calories (percent of calories from fat, 31), 9 grams protein, 88 grams carbohydrates, 2 grams fiber, 20 grams fat (3 grams saturated), 234 milligrams cholesterol, 127 milligrams sodium.
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