Perfect for Pesach Cookbook + Chocolate Bundt Cake Recipe

One of my favorite things about cookbooks is the opportunity they provide for learning about different cultures through foods and cooking methods. Although I’m not Jewish, I do appreciate that culture’s great culinary tradition, and I’m happy to have the chance to try the new, modern recipes from Naomi Nachman’s debut cookbook, Perfect for Pesach: Passover Recipes You’ll Want to Make All Year.

You may already be familiar with Naomi through her blog, The Aussie Gourmet. Although she is originally from Australia, she now lives in New York State, where she runs a thriving Kosher personal chef and catering business. She also hosts Kosher Chopped competitions and writes about food for various magazines and newspapers, as well as making television appearances, among her many other culinary-related endeavors.

In Perfect for Pesach, Naomi provides a wide range of recipes not only for Passover but for any season or reason, and there’s something for everyone. If Oozy Fried Mozzarella isn’t for you, the Vegetable Egg Rolls just might be. Most of the recipes include sidebars like Cook’s Tip, Prepare Ahead, and Year ‘Round, which provide lots of extra help for making them suit what you like or when you’re cooking.

I’ve got several recipes marked to try, including:
Cranberry Glazed Turkey and Spinach Meatloaf
Roasted Cauliflower and Garlic Soup
Braised Chicken with Apples and Sweet Potatoes
Zoodles with Creamy Pesto Sauce
Rocky Road Fudge

Here’s a yummy-looking recipe excerpted from Perfect for Pesach (its accompanying Cook’s Tip gives these alternate instructions: “This cake can also be baked in a 9 x 13-inch baking pan. Bake at 350°F for 35-40 minutes. Cool before glazing.”):

Fudgy Chocolate Bundt Cake with Coffee Glaze
Pareve  yields 1 large Bundt cake  freezer friendly

My friend Melinda Strauss is an expert at baking gluten free and paleo, and she kindly volunteered to create the perfect Bundt cake for my book. Batch after batch of Bundt cakes emerged from my oven, until we finally had one that had everyone saying, “This is Pesach cake?!”

Ingredients:
2½ cups almond flour
1 cup cocoa powder
½ cup potato starch
1 Tablespoon instant coffee granules
1½ teaspoons baking powder
½ teaspoon kosher salt
1½ cups sugar
½ cup oil
1 Tablespoon imitation vanilla extract
6 eggs

Method:
1. Preheat oven to 350°F. Grease a Bundt pan well; set aside.
2. In a small bowl, whisk together almond flour, cocoa powder, potato starch, coffee, baking powder, and salt. Set aside.
3. In a separate bowl, whisk together sugar, oil, vanilla, and eggs. Add dry ingredients; stir to combine.
4. Pour batter into Bundt pan; bake 40-45 minutes, until toothpick inserted into the center comes out clean. Set aside to cool completely in the pan. Remove from pan; glaze with Coffee Glaze, below.

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Coffee Glaze

1 cup powdered sugar
1 tablespoon brewed coffee
1 teaspoon oil

Method:
1. In a small bowl, whisk together all ingredients to form a glaze. If the glaze is too thick to pour, add water, ½ teaspoon at a time, until desired texture is reached.
2. Pour glaze over cooled cake.

Recipe from Perfect for Pesach by Naomi Nachman
Artscroll/Shaar Press, March 2017

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Giveaway: One lucky winner is going to win a copy of Perfect For Pesach for themselves!

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