Passover Cake


I got this recipe off of www.jewishtvnetwork last year.  I tested it before suggesting it to all of you.  Big success!

Banana Cake with Marsala-Fresh Fruit Relish
yields: 1 bundt
7 eggs, separated
1 cup sugar
¼ teaspoon salt
1 ½ cups ripe bananas, mashed (approximately 3 bananas)
¾ cup matzo cake flour
¼ cup potato flour
¾ cup pecans, chopped

How to prepare:
With an electric mixer, fit with the paddle attachment beat the egg yolks and sugar until light in color and fluffy. In a separate bowl hand whisk the bananas until a nearly smooth puree is achieved. Mix into bananas the salt, cake and potato flours. Do not over-mix. Add the banana mixture to the yolks and sugar and combine. Using a rubber spatula, scrape the sides of the bowl as necessary. Transfer to a large bowl and set aside. Using the whisk attachment, beat the egg whites with a pinch of salt in a clean and dry electric mixer until a stiff peak forms. Gently fold in the banana batter. Fold in the nuts and carefully pour into a greased bundt mold. Bake 45 – 55 minutes in a 325° F. oven, or until an inserted toothpick comes out clean. Remove from oven and allow to cool before removing from bundt.

Marsala-Fresh Fruit Relish
yields: 2 cups
½ cup Marsala wine or sweet red wine
¼ cup sugar
1 pint hulled strawberries, halved
2 bananas, sliced
½ cup toasted pecans, chopped
How to prepare:
In a medium bowl, combine the Marsala wine, sugar, fruits and nuts. Gently mix to combine. Allow to macerate at least 15 minutes for flavors to combine and fruit syrup to form. Add more sugar if a sweeter relish is desired. Spoon relish over slices of Banana Cake with a drizzle of the remaining fruit syrup.