“Afi-cookie” Cake
A chewy, fragrant cookie cake designed to be the ultimate afikomen prize—or simply a beautiful addition to the Passover dessert table. After extensive testing (three canisters of matzah cake meal, people), this is the best KFP cookie cake I’ve made: moist, rich, and deeply vanilla-scented. Fondant letters make decorating easy, but you can also pipe the lettering with melted white chocolate, as I’ve done in years past.
“Afi-cookie” Cake
Makes one cake; serves 10-12
1½ cups matzah cake meal
¼ cup almond flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at true room temperature
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg, room temperature
3½ teaspoons vanilla extract
1 tablespoon water
¾ cup semisweet chocolate chips, plus more for topping
Preheat the oven to 350°F. Butter a 9-inch round cake pan and set aside.
In a medium bowl, sift together the matzah cake meal, almond flour, baking soda, and salt. In a large bowl, use a hand mixer to beat the butter until light and fluffy, 1–2 minutes. Add both sugars and beat for another minute.
Scrape down the bowl, then add the egg, vanilla, and water. Beat until fully incorporated.
Add the dry ingredients in increments, mixing on low speed until combined. If the dough appears crumbly, add additional water, 1 teaspoon at a time, until cohesive.
Fold in the chocolate chips. Press the dough evenly into the prepared pan and scatter additional chocolate chips over the top.
Bake for 18–20 minutes, until just set. Let cool completely before decorating.
Decorate! Fondant letters work well; white chocolate can also be piped for lettering. You can also use buttercream for borders or accents.
Store, covered, at room temperature, for up to 3 days.
