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Festive Peach Passover Cake

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  • 1 cn (1 lb; 13 oz.) cling peach slices
  • 3/4 c Butter
  • 1 c Matzoh meal
  • 2 tb Granulated sugar
  • 3 c Powdered sugar
  • 1/2 c Egg yolks
  • 2 ts Lemon juice
  • 1 1/2 c Sour cream
  • 2 ts Lemon rind


Drain peaches well. Reserve a few slices and dice remainder. Melt 1/4 cup butter; mix with matzoh meal and sugar. Press remainder on bottom of a 8 x 1 1/2 inch layer pan with removable bottom or 8 inch springform pan. Bake at 350 degrees for 15 minutes or until lightly brown, cool. Cream remaining butter, add powdered sugar, beating until smooth and fluffy. Gradually beat in egg yolks, 1 1/2 teaspoons lemon rind and lemon juice. Turn into pan crust. Top with diced peaches. Lightly blend remaining lemon and rind with sour cream and spread over peaches. Sprinkle with reserved matzoh meal mixture, garnish with reserved peaches. Posted to JEWISH-FOOD digest by "Heardy VanOver" <> on Apr 5, 1998