Passover cake
Is there any way you can take a regular cake recipe and turn it into a cake suitable for Passover? Meaning, can you follow some sort of a formula so that any time you see "flour" and "baking powder" in a regular cake recipe you could simply substitute matzo meal, potato starch, and egg whites, etc.?
Also, many recipes I've found use margarine and I find that really unappealing. Are passover dishes also supposed to be non-dairy? If so, could I just substitute oil or would that affect the structure of the cake?
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Here's a recipe from Daniel Boulud's restaurant: http://www.seriouseats.com/recipes/2009/04/matzo-recipe-daniel-nyc-mark-fiorentino-daniel-boulud.html. This recipe says that pricking the rolled out dough is optional but I don't think it's optional - it will crack and be hard to divide when baked. If you need to be Kashrut, use Kosher-for-Pesach matzo flour and get it mixed, rolled out and in the oven in 18 minutes. Phew!
Also a fun project for kids is to "accessorize" their matzo with drizzled chocolate and any other toppings.
ellenl-I was curious about the no-flour vs. flour in matzo also and looked it up. Apparently the way the flour is mixed with the water is done under close rabbinical supervision. The flour and water must be mixed together quickly and the whole process from beginning to end usually takes no more than 18 minutes. Who knew? Fascinating! And thanks so much for the info about the kosher baking powder / soda. Wow!
Thanks again everyone! I loved all the suggestions.
Depending how you do things, some eat rice and some don't---recipe here on food52 for a pie/tart crust made of rice.
And this is my most requested dessert for Passover:
http://www.food52.com/recipes/2233_forgotten_cookies
I used to teach a Passover dessert class, so I have a bundle of recipes at the ready, even though aside from Seder, I probably don't eat any desserts at all during Pesach.
As for the dairy bit, passover desserts need not be dairy-free. The dairy-free business becomes a factor only for observant jews who are kosher. They won't mix meat and milk, and because most of the passover meals are traditionally meat meals, a dairy dessert cannot be served. As for substituting, oil isn't always the best replacement re the solid v liquid fat thing. But I have found, it usually produces good, if not more moist, results, though the texture and flavor will be different than it would have been had butter been used.
http://www.davidlebovitz.com/2008/01/chocolatecovere/
Also - coconut macaroons are another Passover favorite; homemade ones, dipped in dark chocolate, are my absolute weakness.