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Can I Substitute Matzo Meal for Flour?


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#1 Stone

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Posted 28 March 2018 - 07:30 PM

In shortcrust pastry?

Sponge cake?

Anything?

 


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#2 Lippy

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Posted 28 March 2018 - 07:50 PM

Matzo CAKE meal might work in some recipes in small quantities, but you are safer using a recipe specifically designed for matzo cake meal. Regular matzo meal is never appropriate for a dessert.

#3 StephanieL

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Posted 28 March 2018 - 09:03 PM

Yes, use cake meal, which is the consistency of flour. Matzo meal is more akin to breadcrumbs.  Also see Lippy's caveat.  Whatever you make, it's going to taste like matzo (i.e., something already baked).  I just made my K for P mandelbrot last night, and that was my first thought when I tasted the dough.


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#4 Lippy

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Posted 28 March 2018 - 09:39 PM



Stone, you might have more success substituting almond "flour." This is available commercially, or you can sort of make it by pulsing blanched and preferably slivered almonds in the food processor. In order not to end up with almond butter, you should add some of the sugar in the recipe to the almonds and proceed with caution. almonds

#5 Stone

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Posted 29 March 2018 - 12:06 AM

interesting, since I'd thought of making a frangipane.

 

It seems that 45% of passover desserts are macaroons and 45% are flourless chocolate cakes.10% are cheesecake.


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#6 splinky

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Posted 29 March 2018 - 12:52 AM

Like Lippy said, almond flour is best as a substitute, especially if less than a cup of flour is called for. Substituting matzo cake meal might work if your recipe calls for less than a half cup of flour, but i'd search for recipes already designed for use of matzo cake meal because they take into account the pre-baked texture. you will almost always need t add an extra egg.


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#7 Sneakeater

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Posted 29 March 2018 - 04:40 AM

My mother substituted Motzah meal for flour -- and the results always sucked.


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#8 joethefoodie

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Posted 29 March 2018 - 11:22 AM

Stone, you might have more success substituting almond "flour." This is available commercially, or you can sort of make it by pulsing blanched and preferably slivered almonds in the food processor. In order not to end up with almond butter, you should add some of the sugar in the recipe to the almonds and proceed with caution. almonds

Cautioning that commercial almond flour is very expensive, compared to both matzah flour and flour.

 

Make a nice fruit and nut plate!



#9 joethefoodie

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Posted 29 March 2018 - 11:30 AM

How about this - it's quite good.  From Penelope Casas.

 

26221210907_b4ffd6ed80_c.jpg



#10 splinky

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Posted 29 March 2018 - 02:33 PM

How about this - it's quite good.  From Penelope Casas.

 

26221210907_b4ffd6ed80_c.jpg

that looks very nice. the Claudia Roden Orange cake is similar to the above and always a hit. https://www.theguard...oden-cheesecake


“One thing kids like is to be tricked. For instance, I was going to take my little nephew to Disneyland, but instead I drove him to an old burned-out warehouse. 'Oh, no!', I said, 'Disneyland burned down.' He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.”
~Jack Handey

*proud descendant of cheese eating surrender monkeys*

 


#11 joethefoodie

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Posted 29 March 2018 - 02:53 PM

I've made it (the tarta de naranja) a number of times, and it always comes out nicely - and it's easy, too!

 

Lippy's tip about adding a little of the recipe's sugar (a tablespoon or so) when grinding the almonds is a great one too.



#12 bloviatrix

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Posted 30 March 2018 - 05:16 PM

If you make the Roden recipe you can use Trader Joe's ground almonds, which is coarser than Almond Flour, but I think works better. I would not take a regular sponge cake and replace the flour with cake meal. Rather, I would find a passover specific sponge cake recipe.


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#13 bloviatrix

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Posted 30 March 2018 - 05:20 PM

interesting, since I'd thought of making a frangipane.

 

It seems that 45% of passover desserts are macaroons and 45% are flourless chocolate cakes.10% are cheesecake.

Last year, the best thing I made was a tart. Crust was made with coconut (shredded and flour) and I filled it with an olive oil lemon curd. 


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#14 prasantrin

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Posted 30 March 2018 - 05:36 PM

I remember that tart, and that I wanted to try to make it, or at least the crust. Did you post the crust proportions somewhere?  I will have to sift through my emails (I email myself recipes I want to make) to see if you did. 



#15 voyager

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Posted 30 March 2018 - 05:40 PM


 

 


 

 

Make a nice fruit and nut plate!

 

 

Something "fruit" was my easy-way-out thought.  Like strawberries in hibiscus syrup.  

 

Is the expectation of a cake or torte a generational thing?    Like the scriptures of my father's family's Thanksgivings?     Change or delete at your peril.


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