Ultimate Pesach Vanilla Cake

That was not the case with this recipe! I made it once and it was great. I quickly shared the recipe with my sisters, and they all loved it as well. I asked each of them, “Any critique? Any changes I should make?” But they all insisted it was perfect. So I left it. Here it is—in all its original version’s no-mixer, one-bowl glory.

Ingredients:

• • 6 eggs

• • 1½ cups sugar

• • ½ cup oil

• • 1 (3.25-oz) package vanilla pudding mix

• • 2 teaspoons baking powder

• • 2 teaspoons pure vanilla extract

• • Pinch of salt

• • 2 cups almond flour

• • 1 cup potato starch

Vanilla Glaze

• • 12 cups powdered sugar

• • 2 tablespoons almond milk

• • ½ teaspoon vanilla extract

Instructions:

1. 1. Preheat oven to 350°F. Grease a Bundt pan, a 9×13-inch pan, or two 2-lb loaf pans well; set aside.

1. 1. In a mixing bowl, whisk together eggs, sugar, oil, pudding mix, baking powder, vanilla and salt until combined and creamy.

1. 1. Gradually add almond flour and potato starch; stir until a batter forms.

1. 1. Pour batter into prepared pan(s). Bake about 45 minutes for a Bundt pan, 50-55 minutes for a 9×13-inch pan, and 40-45 minutes for loaf pans, until the tops feel firm.

1. 1. Prepare glaze: Stir all glaze ingredients together in a small bowl until smooth. Drizzle over cooled cake.

PLAN AHEAD:

This cake freezes nicely, well wrapped, with or without glaze.