So, how are you doing? We are now in day 24 of self-isolation. It’s holy week and both Easter and Passover holidays are upon us and they will be celebrated like never before except maybe in the times of Moses and Pharaoh.
You remember those two guys and the plagues set upon Egypt, right? They included turning water to blood, the invasion of frogs (it’s not easy being green), next came the lice, then wild animals, the attack of pestilence of livestock, the emergence of the pus-filled boils, then thunderstorms of hail and fire, locusts, and death of firstborn. I’m showing off here, but to be honest I had to go the internet and look them up. This year we have to add one more, Coronavirus—Covid-19 which is taking far, far more than first-born Egyptians males. But in our own way, in our own faith we can still find reason to remember and celebrate.
During the week of Passover, the Jewish people are not permitted to eat anything with leavening—no challahs or corn ryes. You must find ways to make good foods while still observing the rules. So, I want to present my Flourless Lemon-Almond Cake suitable for any Passover table (works for any Easter dinner dessert as well).
This cake needs the basics—almond flour, sugar and eggs—to come together to create a small slice of goodness. When you get it just right, the cake, all by itself, is a standout. No need for fancy swirls of frosting or decorations. Serve the cake with a modest dusting of powdered sugar and sliced strawberries or other fresh berries on the side.
Prep time: 25 minutes
Bake time: 25 minutes to 30 minutes
Yield: 8 to 10 servings
Butter or cooking spray, for greasing the pan
4 large eggs
2 medium lemons
1/2 cup granulated sugar
1-1/2 cups almond flour (not almond meal)
1 teaspoon baking powder (for Passover, use an unopened can labeled Kosher for Passover)
1/2 teaspoon kosher salt
For serving: Powdered sugar and fresh berries (optional)
#FlourlessCake #LemonAlmondCake #Passover #Easter #Dessert #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19
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