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Light Passover Bouscoutou

After a first Passover version of the famous bouscoutou, here’s another one that disappeared so quickly I had to share it with you. The texture is very light, without matzo meal, fluffier than the first one, it vanishes before your eyes! It’s truly one of those easy cakes with few ingredients to add to your Passover recipes and gluten-free recipes.

Chloé Flam

Light Passover Bouscoutou

Ingredients

Check off ingredients as you go

    For one large loaf pan (30cm/12 inches)

    • 4 eggs
    • 120g (½ cup plus 2 tablespoons) sugar (brown sugar preferred)
    • 70g (½ cup) potato starch
    • 60g (½ cup) almond flour
    • 30g (2 tablespoons) neutral oil
    • zest of one lemon or orange
    • 1 capful orange blossom water

    1. Separate the egg whites from the yolks. Beat the egg whites with half the sugar until stiff peaks form, set aside. Beat the yolks with the remaining sugar (ideally in a stand mixer, otherwise with a hand mixer) until the mixture turns pale and triples in volume. Add the potato starch, almond flour, zest, orange blossom water, and oil.

    2. Gently fold in the egg whites in three additions to maintain the volume. Pour the batter into a pan lined with parchment paper (or parchment paper liners sized for your loaf pan, making unmolding very easy).

    3. Bake for 40 minutes at 160°C (320°F) convection. Check doneness with a toothpick that should come out clean. Let cool completely before serving.

    Fair warning, it disappears so quickly that you’d better make two at once!

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