Mini Almond Cakes with Orange Water (Passover)

The key to survive Passover if you are hosting the Seders is to:

1. Prepare as much as possible in advance and

2. Keep it simple

This Passover recipe is absolutely delicious and addictive. You will never believe it’s actually Kosher for Passover. Sephardic Jews use orange water in many desserts and it has a beautiful fragrance. It’s perfect for spring!

You can make this recipe using a loaf pan or in an individual mini cake pan like I did. This recipe yielded me 12 mini cakes.

You can also easily make this recipe gluten-free by substituting the Matzo cake meal with gluten-free matzo cake meal. If not preparing this recipe for Passover, you can substitute the matzo cake meal for regular flour.


2 eggs

1 c. plain almond milk

1 c. sugar + 1/2 c.

1/3 c. vegetable oil or another flavourless oil

1 c. matzo cake meal (I prefer the brand Manischewitz)

1 c. almond flour (also called almond meal)

1 1/2 tsp. baking powder (if making for Passover, be sure to buy Kosher for Passover baking powder)

1/2 tsp. baking soda (if making for Passover, be sure to buy Kosher for Passover baking soda)

1/8 tsp. salt

1 tsp. pure vanilla extract

1 tsp. pure almond extract

1 orange, juiced

3 tsp. orange flower water

Slivered almonds for sprinkling


Preheat your oven to 350 degrees.

Grease either a loaf pan or an individual mini cake pan.

Take out 2 medium sized bowls.

In one bowl, mix together the eggs, almond milk, 1 c. of sugar, oil, vanilla extract and the almond extract.



In the second bowl, mix together the dry ingredients: matzo cake meal, almond flour, salt, baking soda, and baking powder.



Gradually add the dry ingredients to the bowl with the wet ingredients and mix just until combined.




Pour into prepared pan:



Sprinkle almond slivers on top



Place in oven and bake until toothpick inserted comes out clean. For my individual cakes, it took 18 minutes.

As the cakes are baking, start making the orange syrup.

In a small saucepan, place 1/2 c. sugar with the juice of 1 orange and the orange flower water over medium heat. Stir briefly and cook until sugar is dissolved and liquid becomes somewhat clear (about 8 minutes).



Once cakes are cooled, use a toothpick to make holes on the top of the cakes. Slowly pour orange syrup over cakes and let cake absorb the syrup.



These cakes are highly addictive! They freeze really well but just don’t add the syrup until the day you use them. Simply defrost cake with the pre-punctured holes, make orange syrup and pour over cakes.




Recipe adapted from



  1. Lynette Shor says

    This recipe sounds delectable, however it cannot be served for Passover because it contains the leavening ingredients of baking soda and baking powder!
    It would be lovely for anytime throughout the year, just not for Passover…

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