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I’d love to say this was a fabulous cake that no one could tell was actually Kosher but I’d be lying. It’s a good cake, but according to my friend Susie, it definitely tastes like a Kosher for Passover cake. A good one though, so take that for what it’s worth.


  • 8 large eggs (warmed)
  • 1/3 cup matzah cake meal
  • 1/3 x potato starch
  • 1 tbsp lemon juice
  • 3 tbsp melted coconut oil plus 1 tablespoon melted coconut oil for greasing the pan
  • 3/4 x superfine granulated
  • 1 x vanilla bean – split in lengthwise in half
  • 1/2 tsp salt, divided
  • zest of two medium size lemons
  • KFP powdered sugar to sprinkle over cake
  • 8 oz strawberries clean, hulled and sliced
  • 1/4 cup sugar
  • 1 tbsp blood orange juice (juice from 1 half small blood orange)
  • Zest of a small blood orange
  • 1/2 cup Coconut Oil, plus 1 tablespoon of coconut oil for greasing the pan
  • 4 oz bittersweet chocolate
  • 4 large eggs at room temperature, separated
  • 1/2 cup and 1/3 cup superfine sugar
  • 1 cup white granulated sugar
  • 1/4 cup water
  • 2 tbsp light agave nectar or honey
  • 1/2 cup thick coconut milk
  • 1 tbsp coconut oil
  • 1/2 tbsp sea salt


  1. Preheat the oven to 350 degrees. Generously grease a 10” springform pan with 1 tablespoon of the melted coconut oil. Mix the lemon juice and melted coconut oil together in a small bowl or glass measuring cup. Place the matzo cake meal, potato starch, and 1/4 teaspoon salt together in a bowl and using a balloon whisk, stir vigorously until all dry ingredients are evenly distributed.

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