CINNAMON BABKA
RECIPE ADAPTED FROM ‘MODERN JEWISH BAKER’ For the dough: 1 tablespoon (8.5 g) active dry yeast 65 g (1/3 cup) + ½ teaspoon granulated sugar 120 ml (½ cup) lukewarm water 560 g (4 ½ cups) plain flour 3 teaspoons vanilla sugar 120 ml (½ cup) soy milk 85 g (¾ cup) margarine, melted 2 […]
FLOURLESS CARROT CAKE
5 eggs, at room temperature 265g (1½ cups) brown sugar 1 teaspoon vanilla extract 125ml (½ cup) sunflower oil 440g (3½ cups) almond meal (ground almonds) 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon baking powder 400g carrots, peeled and grated 75g (1 cup) shredded coconut 70g (½ cup) roasted slivered almonds 80g […]
French Lemon Cake (the Ilana version)
Nonstick vegetable oil spray 375 g (3 cups) plain flour 4 teaspoons baking powder 1 1/2 teaspoon salt 400 g (2 cup) sugar 2 tablespoons finely grated lemon zest 365 g (1 1/2 cup) plain soya yogurt 235 g (1 cup) vegetable oil 4 large eggs 1 teaspoon vanilla extract Preheat oven to 350°F /180°C. […]
Evelyn Schiff’s Honey Cake
These are the recipes I love best, the handed-down ones. When my boss’s mother passed away this past summer, he was left with the daunting task of clearing out her home. Amongst the many papers, he came across was the recipe for his mother’s honey cake on a scrap piece of paper. On the note, […]
5-minute Chocolate Cake
5 minutes is how long it will take you to put this cake together, plus 25 – 30 minutes in the oven and 5 minutes to make the frosting and decorate the cake. This is not only faster than making a cake from a mix – it’s also delicious! Cake: 400g (2 cups) granulated sugar […]
Old-Fashioned Apple Cake
This is my mom’s apple cake recipe, and it made an appearance on our shabbat table almost every week and yet I don’t think I have ever tired of it. It is simply delicious, and easy to make. You can go three different ways with the topping: Don’t top it, DON’T add the demarera (raw) […]
Orange and Chocolate Dessert Cups
For Orange Jelly: 60 ml (¼ cup) water 1 tablespoon powdered kosher gelatine 500 ml (2 very full cups) fresh squeezed Orange Juice 50 g (¼ cup) granulated sugar For Chocolate Mousse: 150 g plain chocolate finely chopped 3 tablespoons strong coffee 3 eggs, separated 1 teaspoon vanilla extract (or 1 ½ teaspoons vanilla sugar) […]
Maple Roasted Pears
1 tbsp olive oil 5 ripe but firm pears, peeled, halved, and cored 65g (1/3 cup) dark brown sugar 80ml (1/3 cup) maple syrup 1 tsp ground cinnamon ½ tsp ground cardamom ⅛ tsp salt 1 tbsp water 1 tbsp lemon juice, divided Adjust oven rack to middle position and heat oven to 180˚C (350˚F). […]
Sufganiyot (Israeli Jam Doughnuts)
The first recorded recipe for a jam-filled doughnut, Gefüllte Krapfen, can be found in ‘Kuchenmeisterei’ (Mastery of the Kitchen), a German cookbook printed in 1485, but the idea of sufganiyot as a Chanukah treat was the creation of Israel’s labour federation, the Histadrut in the late 1920s.
