"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Passover Panama Cake (GF) Recipe

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This recipe for Passover Panama Cake (GF), by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Monette
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
7 egg yolks
¾ cup sugar
½ cup cocoa (use Ghirardelli® sweet ground chocolate for best results)
7 egg whites
2 cups ground walnuts (need to be ground into flour consistency, not sticky; Trader Joe’s® sells an almond flour that works - not quite as moist)

Frosting:
2 eggs
½ cup sugar
6 oz. sweet butter
¾ cup ground chocolate
a little vanilla extract
(for frosting lovers double the recipe)

Directions:
Directions:
Cake: Preheat oven to 350⁰. Butter and flour a 9-inch spring form pan. Cream yolks and sugar until light in color. Add chocolate on low speed. In a separate bowl, beat egg whites until stiff peaks form, then fold into the yolks, alternating with the nuts. Pour into spring form pan and bake for 35 - 40 minutes. Let cool. Frosting: Beat eggs in a mixer until fluffy; add vanilla and sugar. Gradually add butter and chocolate and mix until smooth. Place frosting in refrigerator unless ready to frost immediately. When ready to frost, cut cake in half (we use dental floss), place frosting in middle and then proceed to replace top and frost entire cake. Cake is somewhat delicate. Let cake set in refrigerator for a couple of hours prior to covering. Keep cake in refrigerator or if making ahead, this cake freezes very well. We decorate with nut shavings or fresh berries.

Personal Notes:
Personal Notes:
This is a year-round Passover cake!

 

 

 

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