It's amazing how you can go the entire year without craving a slice of buttered toast ... a bowl of steaming pasta ... or a couple of crispy cookies with your tea ... yet you get to Pesach and spend the entire week thinking of little else.

We actually have no reason to complain in Israel where supermarkets considerately remove temptation from view, and clever food technologists have devised innovative ways to produce anything from chometz-free hamburgers to Passover-approved cornflakes.

Let's not pretend, however, that these taste anything like the Real Thing.

Fortunately, there are ways to make kosher for Pesach dishes that don't compromise on flavor, and I can think of no better place to start than with this moist 'n moreish chocolate & almond torte.

Both wheat and milk-free, it is made using only natural ingredients, and avoids nasty substitutes like margarine and potato flour.

 Best of all, it tastes so good that you'll find yourself pretending it's Pesach every week of the year.

PINCH ME IT'S KOSHER FOR PESACH 

CHOCOLATE & ALMOND TORTE

6 extra large eggs

1 cup sugar

200g ground almonds

1 teaspoon ground cinnamon

grated zest of 1 lemon

3 tablespoons fresh lemon juice

1 teaspoon baking powder*

¼ cup Kiddush wine

1 cup chocolate chips

1: Preheat the oven to 160 C and lightly grease or spray a 26 cm aluminum tin.

2: Beat the eggs and sugar for 5 minutes till light and creamy, then add the remaining ingredients apart from the chocolate chips and beat till just combined.

3: Stir through the chocolate chips and pour batter in tin, then bake at 160 C for approximately 40 minutes or until a skewer comes out clean.

* It amazes me that you can get Kosher For Pesach baking powder in Israel but you can!

Delicious! cooking and table decor classes are held mornings and evenings in a kosher kitchen in Hod Hasharon. For details or to sign up for my free weekly newsletter containing recipes, shopping hints and course news - contact me on 052 621 5851 or send me an email at delicious.newsletter@gmail.com. You can also access past newsletter recipes and course details on the web at www.deliciouskitchen.weebly.com.  

Lisa's comment: ESRA readers should note that the photograph is NOT a photograph of the actual cake and that chocolate chips DO sink to the bottom of the cake. This in no way affects the fabulous taste. Note too that for a more nutty flavor you can decrease sugar to 3/4 cup. Happy cooking!