Orange-Pecan Passover Bundt Cake Recipe

Name: Orange-Pecan Passover Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: margarine; 1 (10 ounce) package pecans; 0.5 (6 ounce) package marble or plain mandel cut cookies (or another dry Passover cookie); 2 cups sugar; 7 1/2 tablespoons potato starch; 5 teaspoons ground cinnamon; 7 large egg whites; 1/2 teaspoon salt; 7 large egg yolks; 3 tablespoons finely grated orange peel (3 to 4 oranges); 3 tablespoons frozen orange juice concentrate, thawed; 1/4 cup unsalted margarine, melted, cooled; orange section (optional); whipped cream (optional) or non-dairy whipped topping (optional)

Servings: persons

margarine
1 (10 ounce) package pecans
0.5 (6 ounce) package marble or plain mandel cut cookies (or another dry Passover cookie)
2 cups sugar
7 1/2 tablespoons potato starch
5 teaspoons ground cinnamon
7 large egg whites
1/2 teaspoon salt
7 large egg yolks
3 tablespoons finely grated orange peel (3 to 4 oranges)
3 tablespoons frozen orange juice concentrate, thawed
1/4 cup unsalted margarine, melted, cooled
orange section (optional)
whipped cream (optional) or non-dairy whipped topping (optional)

1
Position rack in center of oven and preheat to 350u00b0F Generously coat 12-cup bundt pan (preferably nonstick) with margarine. In processor finely grind pecans with Mandel Cuts, 1/2 cup sugar, potato starch and cinnamon.
2
Beat egg whites and salt in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry. Beat yolks, orange peel, orange juice concentrate and remaining 1/2 cup sugar in medium bowl until just blended, about 1 minute. Mix in 1/4 cup melted margarine. Fold yolk mixture into whites in 3 additions. Fold in pecan mixture in 3 additions. Pour batter into prepared bundt pan.
3
Bake until tester inserted into center of cake comes out dry, about 50 minutes. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and cool completely.
4
Cut cake into wedges. Garnish with orange segments and whipped cream, if desired, and serve.

1108

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: margarine, 1 (10 ounce) package pecans, 0.5 (6 ounce) package marble or plain mandel cut cookies (or another dry Passover cookie), 2 cups sugar, and more.

Yes, Orange-Pecan Passover Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange-Pecan Passover Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions