Plava Cake

Plava Cake

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This is a traditional Passover spongecake–light, fluffy, and equally good at any time of the year.
Servings: 6
Calories: 402


  • 6 eggs separated
  • 1 cup sugar
  • 1 cup fine matzo meal
  • 1/2 cup ground blanched almonds
  • grated zest of 1 orange
  • pinch of ground cinnamon
  • 1/4 cup orange juice
  • almond halves for decoration


  • Preheat the oven to 350°F.
  • Grease an 8-inch round cake pan.
  • Beat the yolks with half the sugar in a large bowl until light yellow.
  • Beat the egg whites until they form stiff peaks. Fold in remaining sugar. Fold egg whites into the beaten yolks.
  • Sift together the matzo meal, ground almonds, grated orange zest, and cinnamon, then add to the eggs, a tablespoon at a time, alternating with the orange juice. Fold gently to keep the mixture fluffy.
  • Pour batter into prepared pan and top with the almond halves.
  • Bake for 1 hour, or until golden brown.
  • Let cool for 10 minutes, then remove from pan and let cool completely on a wire rack.
Calories: 402 kcal
Carbohydrates: 59 g
Protein: 12 g
Fat: 14g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 164 mg
Sodium: 63 mg
Potassium: 247 mg
Fiber: 3 g
Sugar: 35 g
Vitamin A: 259 IU
Vitamin C: 5 mg
Calcium: 82 mg
Iron: 2 mg
Dishes Cakes, Desserts
Cuisine Jewish
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