Time was, when dessert rolled around after the Passover seder, people would dutifully choke down flavorless sponge cakes, tinned macaroons, and alarmingly neon jellied fruit rings as if it were part of their holiday obligation. My mom’s family used to call these sweet atrocities “Pesadrek,” a combination of the Hebrew name for Passover, Pesach, and the Yiddish word drek. (Look it up.) But dreadful Passover desserts are increasingly becoming a thing of the past. Take this moist, full-bodied cake.
Reprinted with permission from Modern Jewish Cooking, ©2015 by Leah Koenig. Published by Chronicle Books, LLC.