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At Casa Marge the ‘cakele’ is essentially a nickname for a little cake. I have always made cakeles for Pesach. They go nice with fruit for a dessert, or nibbled over breakfast with a nice cuppa, or just on their own in front of the telly during Chol HaMoed (intermediate days of Pesach). This year I hit on an idea as part of my healthy eating doodar: don’t just cut out fat but also use vegetables too! I gave it a try and it has been a real success. You get extra fibre, no fat, and a delicious little cake.

Ingredients:

• 2 small-medium sized parsnips
• 2 medium sized apples (I like Braeburns best)
• 2 eggs
• 1/2 mug of caster sugar
• 1 tsp ground cinnamon
• 1/3 mug of matzo cake meal
• 1/3 mug of potato flour
• 1/4 mug of ground almond

Method:

1. Pre-heat the oven to a medium high heat for about 15 minutes.
2. Line a bun tin with cake papers (if you have mixture over then make another bun tin with cake papers).
3. In a food processor (or liquidizer), blitz all the ingredients. I suggest after peeling the parsnips (leave the peel on the apples), cut them into chunks to make things easier. You want a lovely smooth mixture with a hint of the vegetable and apple content: i.e. smooth but not sloppy!
4. I would suggest about 2 tsps of mixture into each cake paper. Now if you like you can use a mini flan tin as I have and make big cakeles - it’s a free country
5. Bake on the top shelf of the oven for about 15 minutes for bun tin size, and 25 minutes for mini flan tin.

Wishing everyone a Chag Kasher VeSameach!

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A Carrot Mac is a traditional Pesach macaroon without being loaded with coconut. As I am trying to make an effort to eat more healthily and still want to eat the foods I know and love at this time of year, I have found carrots make a wonderful addition to this delightful Pesach treat.

Ingredients:

• 1 mug of carrots
• 1/4 mug of dessicated coconut
• 1/2 mug of caster sugar
• 1 tsp of almond extract (if you cannot get kosher le pesach almond extract then just leave it out)
• 2 eggs (beaten)
• 1/2 mug of ground almond
• 1/2 mug of matzo cake meal

Method:

1. Pre-heat the oven to a medium high heat.
2. Line a bun tin (used only for Pesach baking), with cake papers.
3. Grate the carrot either in a food processor or with a hand grater.
4. Put the carrot in a large bowl, add all the other ingredients and mix well.
5. Place about 2 teaspoons of mixture into each cake case. If you have mixture over then make up another bun tin.
6. Place the bun tin in the top of the oven and bake the Carrot Macs for about 15 minutes.
7. Enjoy Carrot Macs with a nice cuppa

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