Moroccan · Dessert
Moroccan-Jewish Passover Almond & Coconut Cake
A moist, flourless cake of ground almonds and coconut bound with egg and scented with orange and lemon — made for Passover when flour is forbidden, and loved year round for its dense, fragrant crumb. Naturally gluten-free, it needs no leavening beyond whisked eggs and stays moist for days.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 10
- Level
- Medium
Ingredients
- 250 g ground almonds
- 100 g desiccated coconut
- 200 g sugar
- 5 eggs, separated
- Zest of 1 orange and 1 lemon
- 2 tbsp orange juice
- 1/2 tsp cinnamon and a pinch of salt
- Flaked almonds, to top
Method
- 1
Beat the yolks
Whisk the egg yolks with the sugar until pale and thick, then stir in the citrus zest and juice.
- 2
Add the dry mix
Fold in the ground almonds, coconut, cinnamon and salt into a thick batter.
- 3
Whisk the whites
Whisk the egg whites to firm peaks and fold them gently into the batter to lighten it.
- 4
Bake
Pour into a lined tin, scatter with flaked almonds and bake at 170°C for about 40–45 minutes until set and golden.
- 5
Cool
Cool in the tin before turning out; the cake firms and moistens as it rests.
Chef's tips
- Fold the whisked whites in gently to keep the air that lifts this flourless cake.
- Don't overbake — a skewer should come out with a few moist crumbs, keeping the cake tender.
- The citrus zest is essential to cut the richness of the nuts and coconut; be generous.
Frequently asked questions
Why is this a Passover cake?
It contains no flour or leavening beyond eggs, so it complies with Passover dietary restrictions while still giving a rich, celebratory dessert.
Can I make it dairy-free?
It is naturally dairy-free, making it suitable to serve after a meat meal, a useful quality in kosher menus.