Month: March 2013

While I am always happy to see the gluten-free Kosher for Passover supplies come into the store, there are sometimes a few issues with the cake mixes. Somewhere between the conversion from metric to English measurements and the change from Hebrew to English things get lost and sometimes I end up with some really weird results. If you ever buy the Gefen Frosted Chocolate Cake mix be forewarned. Add only a teaspoon of water to the frosting pouch. A tablespoon makes chocolate water. They mean a teaspoon. So I tried to make a gluten-free coffee cake last week with a sugar-free mix and some blueberries and, suffice it to say that one isn’t going on the blog…ever. This week I went back to a full sugar mix and I took the lesson of last week and instead of making a blueberry coffee cake I went with cranberries. Kosher for Passover cakes are very sweet and usually made entirely with potato starch. Unlike rice flour which tamps down flavors, potato starch puts them on steroids. So the cake plain is just too sweet. Enter the cranberries. Cranberries are very tart. Often inedibly tart. Here they add balance and brightness to the cake. So the recipe is simple Ingredients 1 box Gefen Kosher for Passover Coffee Cake Mix Eggs and oil per the box (go with the smallest of your eggs)...