Charoset Cake

If you have leftover charoset and you are tired of munching it with matzo, then this is an interesting idea of how you can use it. Delicious moist and light cake to enjoy during Passover.

5 from 1 vote

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Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Cuisine Jewish

Servings 8 servings

Ingredients

1 cup charoset
1 cup potato starch
1 tablespoon baking powder kosher for Passover
1 cup unsweetened desiccated coconut
½ cup sugar
2 tablespoon cocoa
2 eggs
½ cup vegetable oil
¼ cup water

For garnish:

2 tablespoon powdered sugar

Instructions

Set the oven to 160°C / 325°F with the fan.
In a bowl mix the potato starch, cocoa, coconut, sugar, and baking powder.
Add the charoset, oil, eggs, and water and mix into a unified batter.
Grease two 6.5 inch tins.
Pour the batter into the tins.
Bake for 30 minutes.
Cool at room temperature.
Sprinkle powdered sugar on the cake if desired.
Have a slice and happy Passover!

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