Our Passover Recipes

Each year we come together for a potluck Passover Seder. We started soliciting recipes from participants’ histories, from what they brought to the potlucks, or just recipes that make passover special to them. This page is a compilation of their contributions.

Jean’s Recipe for Passover Sponge Cake

Howard Dietch writes – Our mom, Jean, was a wonderful baker, as was her mother, Rivka. She made this as a gift for friends and even took special requests like no cinnamon or gluten-free and delivered them way across town, even at age 95. The ones that didn’t rise or come out of the pan well she let us eat. Once when I lived 3000 miles away from her in Cali she sent us one. Much to my delight. I ate it with whipped cream and berries and also for breakfast that year.

8 eggs separated,

1/1/2 cups sugar,

1/2 lemon juiced and rind,

1/2 orange juiced and rind.

At least 1/2 cup cake meal

1/2 cup potato starch,

scant tsp or less of salt.

Add sugar to well-beaten egg yolks, add orange and lemon juice/rind. Sift Passover cake meal and potato starch, and add to the mixture. Mix well. Fold in stiffly beaten egg whites. Pour into pan. Bake for one hour in a springform angel cake pan at 325. Cool well before taking out. Optional: Sprinkle some cinnamon in the middle of the cake while pouring in the batter. Enjoy!

Passover Charoses

Deidre Epstein writes- My family enjoys this Sephardi version of Charoses. It makes about 3 +cups.

2 cups walnut pieces;
1 cup slivered almonds;
1/2 cup raisins;
25 pitted dates;
10 large dried calimyrna figs;
20 dried apricots;
10 large pitted prunes;
1/2 cup pistachios(shelled);
ground cinnamon- 1 tsp. or to taste;
sweet red passover wine or grape juice as needed to make a paste.

Put ingredients through a food grinder or use a food processor. I use my Passover blender, but I can only do a few ingredients at a time and continually add liquid to make a paste.

Good Luck and Enjoy!