Preparation
Place the quinoa and 
water into a small 
saucepan and bring it to 
a boil over medium heat. 
Reduce the heat to low, 
cover the saucepan, and 
cook the quinoa for 15 
minutes, or until all the 
liquid has been absorbed. 
 The quinoa should be 
fully cooked at this point 
— taste a little to make 
sure it’s not crunchy (if it is, 
add a little more water to 
the pan and keep cooking 
until it’s softened — you 
really want to make sure 
it is very soft). Set the pan 
aside. The quinoa may 
be made 1 day or more in 
advance.
Heat the oven to 350°F 
(180°C). Grease a 12-cup 
(2.8L) Bundt pan, sprinkle 
the potato starch over the 
greased pan, then shake 
the pan to remove any 
excess starch.
Place the quinoa in the 
bowl of a food processor 
or blender. Add the orange 
juice, eggs, vanilla, oil, 
sugar, cocoa, baking 
powder and salt, and 
process until the mixture is 
very smooth.
Melt the chocolate over 
a double boiler, or place 
in a medium microwave-
safe bowl, and put in a 
microwave for 45 seconds, 
stirring and then heating 
the chocolate for another 
30 seconds, until it is 
melted. Add the chocolate 
to the quinoa batter and 
process until well mixed. 
Pour the batter into the 
prepared Bundt pan and 
bake it for 50 minutes, or 
until a skewer inserted into 
the cake comes out clean.
Let the cake cool for 10 

minutes and then gently 
turn it out of the pan onto 
a wire cooling rack. Let it 
cool on the rack.
To make the glaze, melt 
the chocolate in a large 
microwave-safe bowl in 
the microwave (see above) 
or over a double boiler. 
Add the oil and vanilla and 
whisk well. Let the glaze 
sit for 5 minutes and then 
whisk it again. 
Use a silicone spatula to 
spread the glaze over the 
top of the cake, letting it 
drip down the sides. Serve 
at room temperature and 
store any leftovers airtight 
at room temperature.

RASPBERRY ALMOND 
THUMBPRINTS
Adapted from Claire Saffitz
Makes 22 cookies
Parve

Ingredients

2¼ cups (216g) almond flour

1 teaspoon baking soda

½ teaspoon Diamond Crystal 

kosher salt or ¼ teaspoon 

Morton kosher salt

1 teaspoon finely grated lemon 

zest

1 teaspoon kosher for Passover 

pure vanilla extract 

½ teaspoon kosher for Passover 

pure almond extract

3 tablespoons plus ½ cup 

(220g) kosher-for-Passover 

raspberry jam

2 large (70g) egg whites, at 

room temperature

⅓ cup (66g) granulated sugar

½ cup plus ⅓ cup (92g) kosher- 

for-Passover confectioners’ 

sugar

Preparation
In a medium bowl, whisk 
together the almond flour, 
baking soda and salt to 
combine. Set aside.

In a small bowl, stir 
together the lemon zest, 
vanilla, almond extract 
and 3 tablespoons of 
the raspberry jam until 
smooth. Set aside.
In a clean, large, non-
plastic bowl, with a hand 
mixer, beat the egg whites 
on medium-low speed 
until the whites are broken 
up and frothy, about 20 
seconds. Increase the 
speed to medium-high 
and continue to beat until 
the whites are foamy 
and opaque, about 30 
seconds, then gradually 
add the granulated sugar 
in a slow, steady stream, 
beating constantly. 
Once all the sugar is 
added, continue to beat 
just until you have dense, 
glossy egg whites that 
hold stiff peaks. Set the 
bowl aside.
Use a silicone spatula 
to gently fold the dry 

ingredients into the 
beaten egg whites until 
well combined, then 
scrape in the jam mixture 
and continue to fold until 
you have an evenly mixed, 
stiff and tacky dough. The 
baking soda will react with 
the acidity in the jam and 
turn the batter grayish, 
which is normal. Cover the 
bowl and refrigerate the 
dough for at least 1 hour to 
let it rest.
After the dough has 
rested, scoop a rounded 
tablespoon of dough and 
roll it between your palms 
to form a smooth ball, 
then transfer it to a plate. 
If the dough sticks to your 
palms, dampen your palms 
lightly with a drop or two 
of water. Repeat until 
you’ve rolled all the dough 
into balls and transferred 
them to the plate. (You 
should end up with about 
22 balls.) Transfer the 

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