RECIPE: Passover Nut Cake

With thanks to our founder, Rosalind’s, loving mother.

Passover is the Jewish Festival of Liberation which lasts seven or eight days and this year starts on April 19th. During this period any type of leavened bread or bread product is prohibited, making this delicious nut cake the perfect sweet treat for Passover.



  • 5 eggs separated
  • 6 tablespoons caster sugar
  • pinch salt
  • 2 cups icing sugar
  • few drops boiling water
  • 1 teaspoon rum
  • 1/2 lb ground hazelnuts- finely ground but not to a paste
  • 1 large finely grated carrot
  • 1/2 teaspoon cream of tartar


-Grease and paper the base of a 25cm” springform tin

-Beat the egg yolks with the sugar and salt until snow white

-Fold in the ground hazelnuts and the grated carrot

-Beat the egg whites until foamy, add the cream of tartar and beat until stiff

-Gently fold the stiffly beaten egg white into the egg yolk mixture

-Pour into the springform tin- with ungreased sides. Heap the mixture in centre

-Bake in oven 350ºF/180ºC for 1 hour

-Remove from oven and allow to cool completely before icing

-Make an icing by mixing the icing sugar with the rum and only a few drops of boiling water. It
should have a thin spreading consistency. Spread thinly over the cake, allowing the icing to drip
over the edges. It will harden as it dries.