Banana Nut Cake with Chocolate Icing (Passover, Pareve or Dairy)

Passover Banana Nut Cake with Chocolate Icing
© 2012 Miri Rotkovitz
  • 60 mins
  • Prep: 25 mins,
  • Cook: 35 mins
  • Yield: Serves 8 to 10
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This Banana Nut Cake with Chocolate Icing is one of those rare kosher for Passover desserts that you'll want to serve year round. (It's also a great way to use up leftover matzo cake meal after Pesach.) The dark chocolate icing can be made either pareve or dairy. It's a nice touch for fancier meals, but you can omit the frosting altogether -- the cake is so moist and delicious, you can serve it unadorned for casual snacking.

What You'll Need

  • For the cake:
  • 4 ounces (3/4 cup packed) ground walnuts
  • 4 ounces (3/4 cup packed) ground hazelnuts (filberts)
  • 1/2 cup plus 1/4 cup sugar (3/4 cups total)
  • 1/4 cup matzo cake meal
  • 4 large eggs, separated, at room temperature
  • 1 ripe banana, peeled and mashed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Icing
  • 3 ounces bittersweet chocolate, chopped
  • 2 tablespoons butter, coconut oil, or margarine
  • 1 tablespoon orange juice

How to Make It

1. Preheat the oven to 350° F. Grease an 8- by 8-inch cake pan or glass baking dish with butter (if making the cake dairy) or oil (if making the cake pareve). Set aside.

2. In a medium bowl, whisk together the ground nuts and matzo cake meal.

3. In a large bowl, using electric beaters or a balloon whisk, beat the egg yolks with 1/2 cup of the sugar until the yolks are thick and lemon-colored. Stir in the mashed banana and vanilla extract.

4. In another large bowl, beat the egg whites and salt using clean, dry beaters or a whisk until soft peaks form. Add the remaining 1/4 cup of sugar and continue beating just until the egg whites hold stiff peaks.

5. In 3 additions, alternately fold the nuts, then the egg whites into the yolk mixture, ending with the whites. Pour the batter into the prepared pan, and gently smooth the top with a spatula.

6. Bake the cake in the preheated oven for about 35 minutes, or until the cake is golden brown and a tester inserted in the center comes out clean. Place the cake on a rack, and allow to cool in the pan.

7. While the cake is cooling, make the icing: Place the chocolate, butter (or coconut oil or margarine), and orange juice in a small heavy saucepan set over low heat. Whisk constantly until the chocolate is melted and the mixture is smooth. Remove from the heat and allow to cool for about 5 minutes before spreading over the cake. Enjoy!