Best 10 Passover Orange Apricot Layer Cake Recipes

ORANGE & APRICOT LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
• Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
• Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
• Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.

PASSOVER ORANGE AND APRICOT SPONGE CAKE WITH CITRUS MASCARPONE FROSTING

Steps:

• 1) Preheat oven to 350. Beat the egg whites with a pinch of salt until they hold soft peaks. Add 3/4 c of sugar and continue beating until stiff but not dry. Set aside.
• Beat together the rest of the ingredients until well combined, then fold in part of the egg whites to lighten.
• Fold in the rest of the egg whites, and spread the batter evenly in an ungreased tube pan and bake 45-55 minutes. Cool upside down, then spread with citrus mascarpone frosting.
• 2) Whip the cream and sugar until fluffy (don't overwhip!). Add in the orange juice and lemon juice and zest, then the jam.
• Fold in the mascarpone, and mix until combined. Keep chilled.

SEVEN LAYER CAKE FOR PASSOVER

Steps:

• To make the sponge:
• Preheat oven to 350 degrees F. Prepare two baking sheets by greasing them and lining with parchment.
• Sift the matzo cake meal, potato starch and salt together, set aside. In a mixer whip the eggs and sugar, for about 8 minutes.
• The eggs should be very light in color and a thick foam. At the very end, add the vanilla and zest.
• Sift the dry ingredients over the egg foam.
• Very gently, but thoroughly, fold the dry ingredients into the egg foam.
• Pour the batter into one of the prepared pans and spread evenly with a spatula.
• Bake the cake for about 18 minutes or until golden and dry when poked with a cake tester. Repeat with the second cake layer.
• To make the buttercream:
• In a small pot, fitted with a candy thermometer, heat 2 cups sugar, water and cream of tartar to 242 degrees F. This will take several minutes, so get your eggs started.
• Whisk together the eggs, yolks and 1/3 cup sugar. Beat the eggs on medium high speed until light in color and thick.
• Once the sugar has reached 242 degrees F, add it very carefully and slowly to the eggs, while the beater is going on slow speed. Be sure to pour the syrup along the edge of the bowl, not directly onto the beater or it will splatter. Continue beating the egg mixture on medium-high speed until the eggs have cooled, about 8 minutes.
• Once the eggs are cooled, add the butter 2 tablespoons at a time. The mixture will go through a stage when it looks soupy and curdled, but keep adding the butter and it will come together. After all the butter is added, mix in the vanilla.
• The buttercream will be smooth and glossy.
• Divide 1/3 of the buttercream into a separate bowl and add the poppy seed paste.
• To the remaining buttercream, add the melted chocolate.
• If you are not going to use the buttercream right away, cover it and leave it at room temperature for up to 24 hours. When you are ready to use it, give it a good stirring or put it back in the mixer and beat with the paddle attachment until smooth.
• To make the soaking syrup:
• In a small saucepan heat the sugar, water and zest over medium heat until the sugar has fully dissolved.
• Cut each sheet of cake into 4 equal pieces (they will be about 4 inches wide and 12 inches long).
• Lay the first layer of cake on the serving platter and brush with the soaking syrup. You want to dab the syrup on, but don't overly saturate the cake or it will be soggy.
• Spread a thin layer of the poppy seed buttercream over the soaked layer.
• Repeat with 5 more layers and then finish with the 7th layer of cake. This will leave you with one extra. Since my cake is not traditional anyway, you should feel free to use up that last layer. If you want to keep it to seven layers, then I suggest you use that lonely extra layer as a snack.
• If your layers need squaring up, just trim them with a sharp serrated bread knife.
• Stir the chocolate buttercream to make sure it is smooth and cover the entire cake in a nice even layer.
• It is okay if it isn't perfectly smooth, because we're going to add some rough stripes to the outside.
• Take a small blob of buttercream on the end of your spatula,
• and starting at the end of the cake, on the bottom, spread that blob in a stripe along the cake. Repeat over and over again, but alternate which side you start on. Repeat this on the top as well.
• You will end up with rough stripes all over the cake, which gives the cake some texture.
• Using a sharp chef's knife, scrape the smooth side of a bar of chocolate with the blade, so that the chocolate curls up. If the chocolate is very cold and brittle, try sitting it in the sun for a few minutes and the curls will come more easily. Cover the top with the chocolate shavings.

APRICOT LAYER CAKE

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners' sugar and orange juice. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting., Sprinkle with nuts. Store in the refrigerator.

PASSOVER SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cut parchment paper to line the bottom of a 10 inch tube pan. Do not grease the pan.
• In a medium bowl, whip egg yolks until light. Gradually add 1 cup sugar and orange zest; continue whipping until thick and pale, about 7 minutes. Sift together the matzo cake meal and potato starch; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold the dry ingredients into the yolk mixture alternately with the juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.
• Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.

APRICOT HONEY CAKE

Steps:

• In a small bowl, soak the apricots in the rum for at least 30 minutes.
• Preheat the oven to 350° and grease a 10- by 5-inch loaf pan.
• In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam.
• Sift the 2 flours and the baking soda into another bowl.
• Strain the apricots, reserving the excess rum.
• Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts.
• Bake in the oven on the lower rack for 50-55 minutes, or until the center of the cake is firm when you pres sit. Remove from the oven and cool on a rack.

PASSOVER APRICOT CAKE AND BERRY COMPOTE TRIFLES

Steps:

• APRICOT PUREE:.
• Bring all ingredients to simmer in heavy saucepan over medium-high heat, stirring until sugar dissolves.
• Reduce heat to medium-low, cover tightly and simmer until apricots are tender, about 12 minutes.
• Transfer mixture to food processor; puree until smooth.
• Transfer to small bowl, cover and refrigerate.
• Do ahead tip*.
• CAKE:.
• Position a rack just below center of oven and preheat to 350°F (180°C).
• Whisk first 3 ingredients in small bowl to blend; set aside.
• Using electric mixer, beat egg yolks and 1/4 cup sugar in a large bowl until very thick, about 6 minutes.
• Gradually beat in 2/3 cup apricot puree, then honey, oil and brandy.
• Beat in cake meal mixture.
• Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form.
• Gradually add remaining 1 cup sugar, beating until whites are stiff but not dry.
• Fold whites into yolk mixture in 4 additions.
• Transfer batter to a 10x4-inch (25.5cmx10cm) angel food cake pan or tube pan with removable center.
• Bake cake until tester inserted near center comes out clean, about 55 minutes.
• Immediately, invert center of cake pan onto narrow neck bottle.
• Cool cake completely.
• Do ahead tip.**.
• ASSEMBLY OF TRIFLES:.
• Cut around sides of pan and around center post to loosen cake; remove from pan.
• Cut cake, as needed, into even 1/2-3/4-inch slices (not wedges of uneven thickness).
• Using cookie cutter, cut out sixteen 2-1/2 to 3-inch rounds.
• In each of eight (12oz-16oz)goblets, place spoonful of compote.
• Top with 1 cake round, 1/4 cup compote and large spoonful of non-dairy topping.
• Repeat layering 1 more time.
• Refrigerate trifles up to 6 hours.
• When ready to serve, top each trifle with a dollop of non-dairy whipped topping.
• MIXED BERRY COMPOTE:.
• Make this 1 day ahead to allow flavors more time to develop(and of course to free up more of your time for other cooking.).
• Leftover compote, like the apricot puree, is nice with latkes for breakfast or even over cottage cheese or yogurt.
• Whisk jam and remaining apricot puree in large bowl to blend.
• Gently mix in all berries.
• Let compote stand at room temperature at least 2 hours, tossing occasionally.
• *Can be made 1 week ahead. Keep refrigerated.
• **Cake can be prepared 2 days ahead. Cover pan tightly with foil and store cake upright at room temperature.

PASSOVER CHOCOLATE ORANGE TORTE

Steps:

• Preheat oven to 250°F Have ready an ungreased 10 inch tube pan (4 1/2 inches deep).
• Beat egg yolks with 1/2 cup sugar until very thick.
• Add chocolate, orange juice and rind; beat to combine.
• In a small bowl, combine 1 cup of the ground walnuts, cake meal and potato starch. Fold into yolk mixture.
• In a separate bowl with clean, dry beaters, beat whites until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form.
• Gently fold in chocolate mixture into beaten whites.
• Scrape into pan and bake 55 to 60 minutes, until cake tests done. Invert pan over a bottle neck and let cake cool completely (cake will be upside down).
• Prepare the filling:.
• Melt preserves; stir in orange sections.
• Cool for 5 minutes.
• Prepare the chocolate glaze:.
• Heat orange juice until warm. Remove from heat, add chocolate, stirring until melted and smooth. Cool for 5 minutes.
• Run a knife around edge of pan; remove cake from pan.
• Slice cake in half horizontally.
• Spread orange filling over bottom half of cake. Replace top layer of cake. Coat cake with glaze. Garnish with remaining 1 cup nuts and the orange sections.

ORANGE-DATE-WALNUT PASSOVER CAKE

Steps:

• Make a sugar syrup by stirring 1 1/2 cups of sugar into 1 1/2 cups of water in a heavy saucepan. Bring to a boil, then lower heat and simmer, uncovered, for 40 minutes, or until syrup is reduced to 1/3 of its original volume. Meanwhile, heat oven to 350 degrees and grease a 9-by-13-inch cake pan.
• Coarsely grate rind of oranges. Then juice oranges, reserving juice and peel, and discarding any pith that remains. Combine reserved juice with enough prepared orange juice to make 2 cups.
• In a bowl, beat eggs with remaining 1 1/2 cups sugar. Add orange juice and oil, and continue mixing. Stir in salt, matzo meal, walnuts, dates and orange peel. Turn into greased pan and bake for 45 minutes or until golden. Cut into 2-inch diamonds in pan.
• Stir liqueur into sugar syrup and pour over hot cake. Let sit a few hours before serving.

PASSOVER ORANGE-APRICOT LAYER CAKE

Steps:

• APRICOT PUREE: Combine dried apricots and orange juice in a small saucepan. Bring to a boil. Cover tightly and simmer over low heat until apricots are very tender, about 15 minutes. Transfer mixture to a food processor. Add sugar and puree until smooth. Can be prepared up to 3 days ahead. CAKE: Position rack in bottom third of oven. Preheat oven to 325 degrees. Using electric mixer, beat 1/2 cup sugar, egg yolks, oil, orange peel and 1/3 cup apricot puree in large bowl until mixture is very thick, about 5 minutes. Beat in matzo cake meal and potato starch. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until whites are stiff but not dry. Fold large spoonful of whites into yolk mixture. Gently fold in remaining whites in 3 additions. Transfer batter to ungreased 10-inch diameter springform pan. Bake cake until tester inserted in center comes out clean, about 43 minutes. Cool cake in pan on rack (cake will sink slightly). FOR FROSTING: Meanwhile, stir chocolate and margarine in saucepan over low heat until melted and smooth. Whisk in 3 tablespoons apricot puree. Remove from heat. Let stand until thickened but still spreadable, about 2 hours. Cut around cake sides; remove pan rim. Cut cake horizontally in half to form two layers, leaving bottom layer on pan bottom. Place top layer, cut side up, on plate. Spread bottom layer with 1 cup apricot puree. Spread 3/4 cup chocolate frosting on cut side of top layer. Place top layer, chocolate side down, on apricot filling. Spread remaining frosting over top and sides of cake. Chill until frosting sets, at least one hour. Can be made one day ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving (this is critical).