Baked Apple and Almond Pudding


Having made a soup and a salad for the Friday evening meal, I felt I could indulge in a dessert. I had some organic apples and ground almonds and wished to combine the two. A quick Google search led me to Delia’s recipe which I slightly adapted (one omission, two additions and a time modification).

3-4 servings
1 lb (450 g) Bramley or Elstar apples, peeled, cored and sliced
4 oz (110 g) ground almonds
4 oz (110 g) butter, at room temperature
4 oz (110 g) caster sugar
2 large eggs, beaten

Place the apples in a saucepan with approximately 2 tablespoons of water, simmer gently until soft, and then arrange them in the bottom of a buttered baking dish. Sprinkle with cinnamon.

In a mixing bowl, cream the butter and caster sugar until pale and fluffy and then the beaten eggs. Add and incorporate the ground almonds. Now spread this mixture over the apples, and even out the surface with the back of a tablespoon.

Then bake on a highish shelf in the oven for 40 minutes at 180°C/350°F. I am convinced 1 hour is far too long.

This dessert can served warm or cold. It is nice on its own but you can probably add cream, custard or a scoop of vanilla ice cream. It keeps well in the fridge and is still lovely the next day.

Le Quaron: Apricot Cake


Le Quaron:
Serves 4-6 people
– 1/2 cup flour
– 1 packet baking powder
– 3 eggs
– 1/2 sugar
– 1/3 cup oil
– 1 glass of milk
– 8-10 apricots
– 1 packet vanilla sugar
– butter (optional)

Preheat the oven to 350°F.
Mix the different ingredients in the order above, except for the apricots and vanilla sugar. Pour into a well-greased baking pan. Halve the apricots and put them on the cake mixture. Bake for 20 minutes.
Now sprinkle the cake with the vanilla sugar (and dots of butter) and bake for another 15 minutes.

A very light cake which is probably fine with peaches too.

Gâteau de Savoie


This is an old family recipe which I find perfect for a child who is willing to bake. It usually gets eaten very quickly and is lovely with jam or chocolate spread but also on its own with a cup of coffee. As it is parve, it can be served with meat.

Ingredients for a middle-sized cake, serves 4/5 people:
3 eggs
1 1/4 cup sugar
1/4 cup flour
1/3 cup potato starch

Break and separate the eggs.
Beat the egg yolks with the sugar until the mixture is white, light and creamy. Add the flour and the starch.
Beat the egg whites until they are stiff and add to the cake mixture. Mix gently.
Pour into a greased baking pan. Bake for about 30 minutes at 300°.

Honey Cake


Like the brown rice recipes, this one comes from my friend Shimshonit. Even the introduction is hers.

Many years ago, my mother-in-law saw Leah Rabin on a talk show before Rosh Hashana, where Mrs. Rabin shared her recipe for honey cake. My mother-in-law managed to copy the recipe down and passed it on to me.

1 3/4 cups honey
1 cup strong coffee
2 tablespoons brandy (I once made homemade etrog liqueur that worked nicely here)
3 1/2 cups flour
3 teaspoons baking powder (I find Israeli baking powder weaker than American; I would use 5 teaspoons of Israeli baking powder)
1 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 cup chopped almonds
1/2 cup chopped raisins
1 tablespoon grated lemon zest
4 eggs
1 cup brown sugar
1 teaspoon vegetable oil

Grease a 10″ (25 cm) tube pan. Heat honey and coffee to boiling in a small saucepan. Cool completely. Stir in brandy. Sift flour, baking powder, baking soda, and spices onto waxed paper. Add almonds, raisins, and lemon zest.
Beat eggs slightly in large bowl. Add honey mixture, sugar, and oil. Beat until smooth and completely blended. Add flour mixture and beat until smooth. Pour batter into prepared pan.
Bake at 300 degrees F (150 degrees C) for 1 hour and 15 minutes until center springs back when lightly pressed with fingertip. Cool on wire rack 10 minutes. Loosen around edges and tube; turn onto rack to cool completely.

Apples ‘n Honey Cake



Since I am on vacation with less time for blogging, you’re getting two recipes in a row. This cake is also a fine one for Rosh Hashanah, complete with apples, honey and a carrot. Don’t let yourself be daunted by the list of ingredients; this recipe is not as complicated as it looks.

Rosh Hashanah meals often include apples and honey to symbolize a “sweet new year”. In addition, dipping apples in honey is part of the Rosh Hashanah evening home ritual. Apparently the use of apples and honey is a late medieval Ashkenazi addition which is now almost universally accepted.

3 large eggs (or 2 large eggs plus 2 egg whites)
1/2 cup canola oil
1 cup honey
1/2 cup lightly packed brown sugar
2 tsp pure vanilla extract or brandy
1 1/2 cups whole wheat flour
1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/8 tsp salt
3/4 cup cold tea (green tea is a great choice)
1/4 cup orange juice (preferably fresh)
2 medium apples, peeled, cored, and grated (about 1 cup grated)
1 medium carrot, grated (about 1/2 cup grated)

1. Preheat the oven to 350°F. Spray a 12-cup fluted tube pan with cooking spray.
2. In a food processor fitted with the steel blade, process the eggs, oil, honey, brown sugar, and vanilla extract for 2 to 3 minutes or until smooth and creamy. Don’t insert the pusher into the feed tube while processing.
3. Add the flours, baking powder, baking soda, cinnamon, and salt to the processor bowl. Then add the tea and orange juice and process with several on/off pulses, just until combined. Add the grated apples and carrot and process with several quick on/off pulses, until combined.
4. Pour the batter into the prepared pan and spread evenly. Bake for 65 to 70 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean. Let cool for 15 minutes before inverting the pan and unmolding the cake onto a serving plate.

206 calories per serving, 34.8 g carbohydrate, 1.8 g fiber, 3 g protein, 6.7 g fat (0.7 g saturated), 32 mg cholesterol, 142 mg sodium, 108 mg potassium, 1 mg iron, 45 mg calcium

Source: Norene’s Healthy Kitchen

Carrot Torte


After a carrot cake recipe where the carrots are grated, here is a recipe for a cake torte where the carrots are mashed. It is an Alsacian recipe, often made during the month of Tishri probably because the Yiddish word for carrots – Meren – sounds like the word mehr (more, increase). The carrots take on an important role in the meal symbolising our intention to We want to have more children, have more wealth, gain more Torah knowledge, give more charity and perform more good deeds in the coming year.

Carrot torte
1lb carrots
6 eggs
11/4 cups sugar
grated orange peel
3/4 cup ground almonds
1/2 cup flour
1/2 packet baking powder

Peel the carrots and cook or steam them until they are tender. Mash or mix them with a hand-held blender.
Whisk the eggs with the sugar until the mixture is frosty.
In a different bowl, mix the carrots, grated peel, almonds and baking powder.
Add the egg mixture to the carrot mixture. Mix well. Pour into a greased baking pan. Bake for about 45 minutes at 350°.

Lemon-Glazed Carrot Cake


Lemon-Glazed Carrot Cake
Dairy (serves 6-8 people)

2 eggs
150gr/3/4 cup sugar
125 ml/ 1/2 cup oil
1/4 cup chopped walnuts
1 cup flour
3-4 grated carrots
1 tsp cinnamon

1/2 cup/4 oz (light) cream cheese
1/4 cup or 1/2 stick butter
2 cups icing sugar
juice of 1/2 lemon

Mix eggs and sugar until the mixture is frosty. Add the oil and mix again. Add all other ingredients. Mix. Pour batter into greased baking pan. Bake at 375°F for 45 minutes. leave to cool.

Melt butter and add all other ingredients until the mixture is smooth. Spread over the cake.

Banana Cake

A friend made this cake and shared it with us last Shabbat. It was nice, moist and – I admit- quick so I decided to try it yesterday before posting the recipe.

The secret for this cake is mixing. Each time you add a new ingredient, whisk the mixture thoroughly.

Banana Cake (serves 6 people)

3 eggs
100 gr sugar
50 gr ground almonds
150 gr flour
1 tsp baking powder
4 tbsp oil
2 ripe bananas

Mix the eggs well before adding the sugar. Mix again and add the almonds. Incorporate the baking powder into the flour before adding the flour to the cake mixture. When it is smooth, add the oil. Mix again and add the bananas. Pour into a greased baking pan. Bake for 40 minutes at 340°.

Variations: apparently you can use other fruit. So far our friend has used prunes once and rhubarb a couple of times.