Honey Pecan Swirled Coffee Cake

Honey Pecan Swirled Coffee Cake

YIELD: 8 servings

INGREDIENTS

1-1/4 cups - honey, divided

1 cup - chopped toasted pecans

1/2 cup - dried cranberries

1/2 cup (3 oz.) - semi-sweet chocolate chips

2 Tablespoons - unsweetened cocoa powder

6 - eggs, separated

3/4 cup - matzo meal

6 Tablespoons - potato starch

1/2 teaspoon - salt

DIRECTIONS

In medium bowl, mix together 1/2 cup honey, pecans, cranberries, chocolate chips and cocoa powder. In separate bowl, combine remaining 3/4 cup honey, egg yolks, matzo meal, potato starch and salt. In small bowl, beat egg whites until soft peaks form. Fold 1/4 of whites into egg yolk mixture. Mix egg yolk mixture back into remaining egg whites. Spread 1/3 of batter in greased 9-inch springform pan. Spoon half of pecan mixture on top. Repeat with remaining batter and pecan mixture. With spoon, gently swirl filling into batter. Bake at 325°F for 45 minutes, or until cake starts to pull from sides of pan and toothpick inserted near center comes out clean. Cool 10 minutes; remove cake from pan and cool on wire rack. serve warm or at room temperature.

TIP

Strictly kosher kitchens should be sure to use certified kosher for Passover products.