Usually during Pesach I throw caution to the wind and we often eat things that I generally don't let my family eat during the rest of the year. I was hoping that this year I could find some Pesach cakes that are a little bit less nutritionally void than our Pesach family favorite jelly roll. Today I made a Pesach (Passover) Almond Cake and the kids and I think that it's really good. It has a lot of almonds so at least there's some real food in it, not just empty carbs! I'm not sure it will be replacing jelly roll as our favorite but it will make a good breakfast or a snack.
2/3 cup sugar (I used demerara)
1/4 teaspoon salt (I used sea salt)
1 teaspoon vanilla extract
1/4 cup tapioca starch or potato starch
1/2 cup almond milk or orange juice
1 3/4 cup of almond flour or finely ground almonds
Pre-heat oven to 325 degrees. Grease a 7x11 pan and then fit a piece of parchment paper into the pan. Separate the eggs. Beat the yolks with the sugar on high for about 5 minutes. Add the salt, vanilla extract, potato starch and orange juice and beat on low for about 2 minutes. Add the finely ground almonds and beat on low until combined. Beat the egg whites until they are stiff but not dry and fold them into the batter. Place the batter into the prepared pan and bake for 40 minutes or until golden.