Ilsa’s Passover Cake with Abbe from This is How I Cook
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In this warm and nostalgic episode of Hand Me Down Recipes, Kathie Lapcevic chats with Abbe Odenwalder from This Is How I Cook about a cherished family recipe: Ilsa’s Passover Cake. More than just a dessert, this nut-filled sponge cake is a delicious slice of heritage passed down through generations.
Key Topics Discussed:
- The History Behind the Recipe: Abbe shares the story of her step-grandmother Ilsa, a talented cook and Holocaust survivor who brought her kugel pans and sewing machine to America. The cake became a staple in her tiny apartment filled with spritz cookies and warm tea.
- Recipe Origins & Tradition: Although technically a Passover cake, Ilsa made it all year. The recipe, guarded for years, was finally shared through persistence and love.
- Simple Ingredients, Rich Flavor: Made with ground walnuts, matzo meal, and whipped egg whites, this cake is simple, gluten-free, and leavening-free—perfect for Passover.
- Making It Your Own: Kathie and Abbe chat about modern adaptations, like grinding matzo crackers in a blender or subbing almond meal. There’s room for experimentation—though sometimes, tradition wins.
Sound Bites to Savor:
- “If you come up and see me in Denver, I’ll bake you the cake.” – Abbe on how a cousin drove six hours just for a taste of Ilsa’s cake.
- “She brought her potato kugel pan and her sewing machine… what else do you need?”
- “You don’t have to travel the world to learn about another culture—just share a table.”
- “Why mess with it? That’s part of tradition too—just make it how she made it.”
- “Even when I make it today, it reminds me of her. Food keeps us connected.”
Bonus Tips:
- Chill the cake before slicing for easier layering.
- It freezes beautifully—slice, store, and enjoy whenever the craving strikes.
- A KitchenAid makes the egg white whipping a breeze, but Ilsa did it all by hand—talk about arm strength!
How to Find & Follow Abbe:
This episode is a reminder that the best recipes come wrapped in stories. Ilsa’s cake isn’t just dessert—it’s memory, tradition, and love on a plate.