Monjavina Recipe

This recipe for Monjavina totally has my heart because it’s like a delicious bridge between tradition and cozy vibes with a twist—brewed coffee kicking things up a notch! Plus, there’s something so satisfying about whipping up a treat that’s not only crowd-pleasing but also indulges my nostalgic soul with a cinnamon-scented hug.

Monjavina is a wonderful dessert. Its rich flavors and straightforward simplicity are just the things I like.

The recipe I follow combines 4 large eggs, 1 cup of sugar, and 1 cup of matzah meal, which creates the lovably textured treat. Matzah meal gives it a moist, cakelike quality, which I imagine is very different from the kind of dense, chewy monjavina you might find in a more traditional kitchen.

And the hint of cinnamon in mine? Yes, please.

As far as I’m concerned, the only thing better than a bite of this kind of monjavina is a bite of this kind of monjavina with nuts.

Ingredients

Eager: Tenacious in seeking what one wants; not easily restrained.

Sucrose: Yields sweetness and boosts flavor.

Matzah meal: Serves as a binder; supplies structure and texture.

Cinnamon: Contributes warmth and aromatic spice.

Nuts, Chopped (Optional): Provide crunch and healthy fats.

Dried grapes: Natural sweetness and chewiness; abundant fiber.

Oil acts as a moisture and richness provider to the textural element.

Coffee intensifies flavor and introduces a hint of bitterness.

Ingredient Quantities

• 4 large eggs
• 1 cup sugar
• 1 cup matzah meal
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 cup chopped nuts (optional)
• 1/2 cup raisins
• 1/4 cup oil
• 1/4 cup strong brewed coffee

Instructions

1. Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius), and prepare an 8×8 inch baking dish by either greasing it or lining it with parchment paper.

2. In a big mixing bowl, use a mixer to combine the 4 large eggs at a low speed until they are mixed well. Increase the speed to medium and beat the eggs until they are light and slightly frothy, about 1 minute.

3. Slowly incorporate the 1 cup sugar into the eggs, mixing all the while until the blend is thick and light in color.

4. Incorporate 1/4 cup of oil and 1/4 cup of strong brewed coffee into the mixture, making sure they are fully combined.

5. In another bowl, combine the 1 cup matzah meal, 1 teaspoon baking powder, and 1 teaspoon cinnamon. Whisk these ingredients together until well combined.

6. Slowly mix the dry ingredient blend into the wet ingredients, using a gentle stirring motion until the mixture is just combined.

7. Mix in the 1/2 cup of raisins and, if you are using them, the 1/2 cup of chopped nuts.

8. Evenly pour the batter into the baking dish that has been readied, and smooth the top with a spatula.

9. Place in the preheated oven and set the timer for 25-30 minutes. When the timer goes off, check the baking item by inserting a toothpick into the center. If it comes out clean, the item is done.

10. Let the Monjavina cool in the pan for approximately 10 minutes before moving it to a wire rack, where it will finish cooling. Enjoy!

Equipment Needed

1. Oven
2. 8×8 inch baking dish
3. Parchment paper or cooking spray
4. Large mixing bowl
5. Electric mixer
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Spatula
10. Toothpick
11. Wire rack

FAQ

• What is Monjavina?A traditional Jewish dessert, Monjavina is often consumed during Passover. Its primary ingredient is matzah meal, and it is flavored with cinnamon, nuts, and raisins.
• Can I make this recipe nut-free?Yes, you can just leave out the chopped nuts from the recipe to make it nut-free.
• Is there a substitute for matzah meal?For authenticity, matzah meal is preferred, but finely ground cracker meal may serve as a reasonable substitute. Using it is not going to get you in trouble; it is just that matzah meal, made with crushed matzah, has a flavor that is more in line with what was on the table at that first Passover seder.
• What type of nuts work best for this recipe?Commonly, pecans or walnuts are used, but you can use any nut you like or a combination thereof.
• Is coffee necessary, and can I replace it?The coffee contributes a deep richness of flavor, but if you prefer, you can substitute it with water or milk.
• How should Monjavina be stored?Keep Monjavina in an airtight container at room temperature for up to three days, or place Monjavina in the refrigerator for longer-lasting freshness.
• Can I add other dried fruits besides raisins?Indeed, you can try adding other dried fruits, such as cranberries or chopped dates, to mix things up.

Substitutions and Variations

You can substitute 1 cup of ground oats or plain breadcrumbs for the 1 cup of matzah meal if you are not strictly observing Passover.
You can substitute for the 1 teaspoon baking powder with 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar.
If you cannot find cinnamon, consider using 1 teaspoon of ground nutmeg or allspice instead.
Substitute the chopped nuts for sunflower seeds or pumpkin seeds to make a nut-free variation.
If you would rather not use oil, use an equal amount of melted butter or margarine in its place.

Pro Tips

1. Room Temperature Ingredients Ensure your eggs are at room temperature before you start. This helps them mix more evenly and can result in a fluffier batter.

2. Toast the Nuts If you’re using chopped nuts, try toasting them lightly before adding them to the batter. This enhances their flavor and adds a pleasant crunch to the Monjavina.

3. Sift Dry Ingredients Sift the matzah meal, baking powder, and cinnamon together before adding them to the wet ingredients. This helps prevent clumps and ensures a smoother, more uniform batter.

4. Brew Strong Coffee Use the strongest coffee you can for the 1/4 cup, as this will intensify the flavor of the Monjavina.

5. Resting the Batter After you’ve combined all ingredients, let the batter rest for about 10-15 minutes before pouring it into the baking dish. This allows the matzah meal to absorb some moisture and can improve texture.