c. matzo cake meal

Matzo cake meal is a fine flour produced by grinding matzo (unleavened bread made from flour and water) into a powder, primarily used during Passover observance in Jewish cuisine. The matzo used is typically made from wheat, though some variations use other permitted grains, and is ground to a consistency similar to cake flour or cornstarch. The result is a starch-based flour without leavening agents, producing a tender but somewhat dense crumb in baked goods. Unlike regular all-purpose flour, matzo cake meal contains no gluten development potential, resulting in distinctly different baking characteristics and a characteristic slightly sweet, subtle wheat flavor underlying the baked product.

The ingredient is central to Passover baking, where leavened grain products and commercial yeast are forbidden. Matzo cake meal became standard in Jewish-American kitchens in the 19th and 20th centuries as a practical substitute for prohibited flours, though its use predates modern packaging and branding by centuries in Eastern European Jewish communities.

Matzo cake meal is used primarily in Passover-observant baking, including cakes, cookies, brownies, and other desserts. It absorbs moisture readily and produces a tender, often crumbly texture distinct from wheat flour baking. The ingredient is essential in traditional recipes such as Passover sponge cakes, macaroons, and flourless chocolate cakes. Beyond Passover, matzo cake meal appears in some non-holiday Jewish baking as a specialty ingredient. It is often combined with potato starch to improve texture and prevent excessive denseness, and eggs are typically used as the primary leavening agent in recipes featuring this meal.