cake meal

Cake meal is a finely ground flour product made from matzo (unleavened bread) that is commonly used in Jewish cuisine, particularly during Passover. Produced by grinding matzo into a fine, uniform powder, cake meal serves as a substitute for wheat flour in baked goods when leavening agents must be avoided. The texture is distinctly lighter and more powdery than all-purpose flour, with a mild, slightly nutty flavor characteristic of matzo. It is gluten-free in its natural state, though cross-contamination during processing may occur depending on the manufacturing facility.

Cake meal is essential in Passover baking, where it replaces traditional wheat flour in cakes, cookies, and pastries. It is commonly used to prepare matzo-based desserts, including sponge cakes, chiffon cakes, and brownies, often in combination with potato starch to achieve lighter textures. Beyond Passover, it serves in gluten-free baking applications where its fine texture and neutral flavor make it suitable for cookies, coffee cakes, and quick breads. Cake meal is also used as a thickening agent in gravies and sauces within kosher cooking traditions.