Hazelnut Citrus Torte: approved for Passover

April 18, 2014 § Leave a comment

We know we can’t use flour and leavening agents for Passover, so to get tasty and light confections, stiff egg whites are the solution. This airy cake also offers an interesting pairing of hazelnuts and citrus. Try it for a new spin on the flourless cake…The recipe is from the New York Times, April 9, 2014

Hazelnut Citrus Torte:


You’ll need:

  • 1/4 cup extra-virgin olive oil, more for oiling pan
  • 200 grams granulated sugar (1 cup)
  • 95 grams hazelnut or almond flour (1 cup plus 1 tablespoon)
  • 30 grams quinoa flour (1/3 cup)
  • 4 large eggs, separated
  • 2 tablespoons grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 2 grams salt (1/4 teaspoon)


Heat oven to 350 degrees. Line the bottom of an 8- or 9-inch springform pan with parchment and brush pan with olive oil.IMG_6496               
Combine a third of the sugar (about 1/3 cup), the hazelnut flour and the quinoa flour in a bowl.IMG_6495NOTE: Since we did not have quinoa flour, we simply used our coffee grinder (perfect tool when you need something very, very finely ground) to grind some quinoa. It produced the perfect “quinoa flour”.IMG_6494
In another bowl, use an electric mixer to whip another third of the sugar with the egg yolks on medium speed until thick and pale yellow in color, about 5 minutes. IMG_6497IMG_6498IMG_6499Beat in 1/4 cup olive oil, the lemon zest and the citrus juices. Fold in the dry ingredients.IMG_6500IMG_6501IMG_6502
In a clean bowl, use an electric mixer to beat egg whites and salt until frothy. Beat in remaining sugar on high speed until stiff peaks form, about 2 to 5 minutes. IMG_6503Fold a third of the egg-white mixture into batter. IMG_6504Gently fold in remaining egg-white mixture in 2 batches. IMG_6505IMG_6506IMG_6507Pour batter into pan.IMG_6508
Bake 30 to 35 minutes. Remove from oven and cool. IMG_6509Remove pan sides. Invert pan, remove parchment and turn cake right side up onto a plate.
8 servings
  • NOTE

    Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.


Passover Cookies, Take Three!

April 13, 2014 § Leave a comment

Our last Passover cookie post before the holiday (See here for Take One and here for Take Two) is a simple Peanut Butter cookie, flourless of course but just as satisfying for PB lovers!

Flourless Peanut Butter Cookies:


You’ll need:

1 cup smooth peanut butter

3/4 cup brown sugar

1 large egg

1/2 tsp vanilla extract

1/2 tsp baking osda

1/4 tsp salt

1 cup chocolate chips


Preheat oven to 350F. Line a baking sheet with parchment paper

In a large bowl, combine all ingredients and mix until smooth, adding chocolate chips at the end.IMG_6378IMG_6379IMG_6380

Drop by the tablespoonfuls onto prepared sheet and flatten slightly with a moistened finger.IMG_6381

Bake for about 10-13 minutes at 350F, until golden brown at the edges.IMG_6382

Let cool.





Passover Cookies, Take Two!

April 12, 2014 § Leave a comment

With Passover just around the corner and lots of menu planning, make your life easier and bake a few easy and delicious cookies. No flour but still lots of taste!! If one of your desserts requires lots of egg yolks, as they often do, this is your chance to use those leftover egg whites!

They give them a light-as-air consistency and  the pecans add the delicious nutty flavor!IMG_6384

Pecan Drop Cookies:

You’ll need:

1 cup ground pecans (or hazelnuts)

1 1/3 cup light brown sugar

3 egg whites


Preheat oven to 325F.

Grind brown sugar in processor until extra fine.IMG_6368

Whip egg whites until they are stiff but not dry. Slowly add the sugar to the eggs while beating constantly.IMG_6372IMG_6373IMG_6374IMG_6375

Fold in ground pecans.IMG_6376

Drop batter onto baking sheet (covered with parchment paper) with a small spoon and bake for 15 minutes or until just starting to color.IMG_6383IMG_6384


These are reminiscent of meringues (here) and possibly French macarons (here)  (a more sophisticated cousin), both perfect other options for your Passover dessert spread.

Passover Cookies, Take One!

April 10, 2014 § Leave a comment

When Passover approaches, bakers do feel a twinge! Desserts without flour and leavening agent can be hard to come by and sometimes not even quite palatable. But fear not!  SWEETTABLESCAPES has tested a couple of very easy, very quick and very delicious cookie recipes for this year’s celebration.

First the basic but crowd-pleasing Chocolate Chip Cookie: (recipe from Martha Stewart)



Chocolate Chip Cookies for Passover

  • 1 cup matzo meal
  • 1 cup matzo farfel (if you can’t find farfel, no biggie. Rememeber it is simply coarse matzo crumbs)
  • 3/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup nondairy semisweet chocolate chips
  • 1/2 cup chopped walnuts, toasted

Directions :

  1. Step 1

    Preheat oven to 350 degrees. Stir together matzo meal, farfel, sugars, and salt. IMG_6361IMG_6362 Whisk together eggs, oil, and vanilla in a small bowl. IMG_6363 IMG_6364 IMG_6365Stir egg mixture into sugar mixture. Stir in chocolate chips and nuts.

  2. IMG_6369IMG_6370
  3. Step 2

    Roll dough into 1 3/4-inch balls; space 2 inches apart on parchment-lined baking sheets.   IMG_6371Bake until golden, 16 to 18 minutes. Let cool on sheets on wire racks.IMG_6377For another Chocolate Passover Cookie, click here.

Flower Cookies : a botanical study

April 8, 2014 § 2 Comments

When SWEETTABLESCAPES stumbled upon these Lavender cookies by Arty McGoo, we were smitten. They are simply stunning and we were dying to try and replicate them. It is only early spring and Lavender won’t be in bloom for quite some time but it was enough to inspire us and put us in the mood for some flowery cookies. Forsythia will be showing their yellow buds anytime now, Lily of the Valley and Cherry Blossoms too. These are just the perfect cookies for a Garden Party, or to celebrate a friend with a green thumb, or to bring Provence to your table…anyway you look at them, they are too cute to eat!!

Which is your favorite flower? Why don’t you make a cookie of it?

First the stems...

First the stems…

for Lavender...


for Lily of the Valley...

Lily of the Valley…




The finished cookies...

The finished cookies…

IMG_6340IMG_6341IMG_6342IMG_6343To make our display more intersting, each cookie is resting on an old-fashioned botanical plate:

IMG_6334IMG_6335IMG_6336IMG_6337Have a wonderful Spring!!!



Spring Birthday in bloom!

April 6, 2014 § Leave a comment

It feels good to see the weather warming up slowly and the sun replacing the snow…So SWEETTABLESCAPES was excited to bake all these colorful, uplifting and flowery cupcakes and cake for a recent party in honor of a lady turning 50!

Can you guess which letter her name starts with and what is her favorite color..? LOL

IMG_6111 IMG_6112 IMG_6113 IMG_6114 IMG_6115 IMG_6116 IMG_6117 IMG_6118

Color your cookie!

April 1, 2014 § Leave a comment

The creativity and artistry you can find on the internet are incredible and the baking world is not lacking in the least. When looking for ideas and inspiration, SWEETTABLESCAPES never ceases to be amazed by the talent of cookie-makers out there. We recently stumbled upon these A–D-O-R-A-B-L-E “coloring page cookies” by Haniela.

They are just the perfect activity for kids on any occasion, but these hopping little chicks are too perfect for Easter, so we had fun trying to duplicate them…

You’ll start with iced cookies that you’ve let thoroughly dry and draw your design with thin black icing.


After that, just grab a box of food-safe markers and go to town!!

I suspect even grown ups would enjoy this thoroughly, especially when you get to eat your creation in the end!! Let your inner artist shine!


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