c. matzoh cake meal

Matzo cake meal is a finely ground flour produced from unleavened matzo (matzah), the cracker-like flatbread eaten during Passover. Originating from Jewish culinary tradition, it is made by grinding matzo sheets into a powder, creating a starch-based flour without gluten development. The ingredient is completely unleavened and contains no rising agents, yeast, or leavening compounds. Matzo cake meal has a neutral, slightly wheat-forward flavor and a fine, powdery texture that resembles traditional wheat flour. It serves as a primary flour substitute during Passover when leavened products and many grains are prohibited.

Matzo meal comes in two main forms: regular matzo meal (coarser grind) and matzo cake meal (very fine grind). Cake meal is specifically engineered for baking applications requiring a lighter, more tender crumb, making it the preferred choice for cakes, cookies, and delicate baked goods during the Passover holiday.

Matzo cake meal is primarily used in Passover baking, where it replaces conventional wheat flour in cakes, cookies, brownies, and other desserts. It is often combined with potato starch, eggs, and oil to create light, tender crumb structures in layer cakes, sponge cakes, and flourless confections. The ingredient features prominently in traditional recipes such as matzo sponge cake (chiffon-style) and Passover brownies. Unlike regular matzo meal, the fine grind of cake meal produces less dense baked goods with a more delicate texture, making it ideal for applications requiring a refined crumb. It can be mixed with other Passover-approved starches and leavening agents like eggs whipped to stiff peaks to achieve proper rise and texture.