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.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine Jewish
- 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
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!
Keyword charoset cake, charoset recipes, haroset recipes, leftover charoset recipes, passover cakes, passover desserts, traditional passover desserts, What to do with leftover charoset