I often find that Passover foods stay the same year in and year out, and while I completely understand the desire based on cultural tradition... I also think it's fun to mix it up a bit here and there to keep things fresh. This is a pretty classic almond cake with a few fun additions (sprinkles!!!) to spice up your seder.
I usually finish the cake with whatever kind of vanilla frosting I have the ingredients for (a.k.a a little powdered sugar, vanilla and water) and toss some additional sprinkles around the edges of the cake.
- 5 eggs (separated)
- 1 cup cane sugar
- 1 teaspoon vanilla extract
- 2 cups almond flour (also called almond meal)
- 1/8th teaspoon salt
- 1/4th cup chocolate chips (preferably mini)
- 1/4th cup rainbow sprinkles (plus extra for the top)
- frosting ingredients
- Preheat oven to 350 degrees.
- Separate the eggs
- Whisk the egg whites until they form stiff peaks
- Set aside the egg whites
- Beat together the egg yolks and the sugar until the color of the yolks turn pale yellow, about 2-3 minutes
- Add the vanilla
- Add in the almond flour and salt
- Slowly fold in the egg whites until the batter is uniform (by folding the batter you avoid deflating the cake by un-whipping the egg whites)
- Lastly, fold in the chocolate chips and the sprinkles
- Bake for 35-40 minutes until fully cooked through (you can poke a toothpick through the cake, and if the stick is covered in any batter you know it isn't finished baking)