Ok, so in yesterday’s “reach out and touch someone” post I failed. In fact, I fell flat. On my face. Do you know how many comments were posted? One. Not much community in one post.

To cheer myself up, I can always read some Dooce. That woman makes me laugh out loud. Or I can listen to the Captain and Tenille’s Love Will Keep Us Together. Either way, I do not despair, Passover is near and for me, this occasion provides endless activity and distraction.

For the Jewish Betty Crocker in all of us, here’s a delectable cake recipe for Passover.

Vanilla Torte with Raspberry Filling and Chocolate Frosting
2 cups blanched almond flour
¼ cup coconut flour
½ teaspoon celtic sea salt
10 eggs
1¾ cups agave nectar
1 tablespoon vanilla extract
½ cup raspberry jam
1 batch vegan chocolate frosting

1. In a medium bowl, combine flours and salt
2. In a larger bowl, whisk together eggs, agave and vanilla
3. Whisk flours into egg mixture until well blended
4. Line bottoms only of 3 nine inch cake pans with parchment paper
5. Divide cake batter evenly between pans
6. Bake at 350° for 20-25 minutes
7. Remove from oven when cakes are golden brown and a toothpick inserted in center comes out clean
8. Cool cakes for at least one hour
9. Run knife around cake to loosen from pan, remove from pan and peel off parchment paper
10. Place bottom layer on a cake plate and spread with jam
11. Add next layer of cake and spread with jam
12. Place top layer on cake and frost entire cake with chocolate frosting
13. Serve

Serves 12

This pareve torte is rich and sweet. Though it is a tad sweeter than most of my desserts, that’s because a) this one is for a holiday; b) my husband really liked it that way.

Still the cake has enough protein that it will not leave you with a high-carb hangover after your Pesach Seder. Now, if you eat too much matzah, well, that’s another story.