Ricotta & Lemon Cake


Ingredients (pour 6 people) :
– 1 tub of ricotta (250 grs), keep the container as you will need it for measurement
– 2 eggs
– 1/2 tub of sugar
– 1 pkt of vanilla sugar
– 1 pinch of salt
– 1 tub of flour + 1 pkt of baking powder
– the juice of 1 lemon
– 1 tbsp of olive oil (optional)

Mix all the ingredients following the order of the list above. Pour the mixture in a baking pan and bake for 30 minutes at F°/180C°

Tutti-Frutti Crumble My Way


On her blog, Heidi Swanson a six recipe sampler of her new book Super Natural Every Day. The sampler includes Tutti-Frutti Crumble. I wanted to try this recipe for last night’s Shabbat meal but lacked three ingredients: rolled oats, dried currants and Beaujolais wine. Yet, since I had all the other red fruits, I thought it would be a shame not to try it all the same.

I decided to do away with the dried currants altogether and use ground almonds instead of rolled oats and peach liquor instead of Beaujolais wine. I had an unopened bottle of this light liquor in the pantry and thought that it would go well with the other summer flavors in the crumble. I also omitted the poppy seeds included in the original recipe even though I had some. It turned out to be a lovely crumble and one that could be a nice dessert in a Shavuot menu.

So here is my own version of Tutti-Frutti Crumble:

Tutti-Fruti Crumble

adapted from Heidi Swanson’s Super Natural Everyday

3/4 cup / 3 oz / 85 g spelt flour
1/2 cup / 1.5 oz / 45 g ground almonds
1/2 cup / 2.5 oz / 70 g natural cane sugar
1/3 cup / 2.5 oz / 70 g salted butter, melted

1 tablespoon all-natural potato starch
1/3 cup / 1.5 oz / 45 g natural cane sugar or muscovado sugar
11/2 cups / 6 oz / 170 g raspberries
11/2 cups / 6 oz / 170 g strawberries, hulled and quartered
1/4 cup / 60 ml peach liquor

Preheat the oven to 375°F / 190°C with a rack in the middle of the oven. Butter an 8-inch / 20cm square baking dish.

To make the crumble, mix together the flour, ground almonds and sugar in a bowl. Use a fork to stir in the melted butter. Divide the mixture into three portions and use your hands to form three patties. Place the patties in the bowl and freeze for at least 10 minutes, or until you are ready to bake.

Make the filling by whisking together the potato starch and sugar in a large bowl. Add the raspberries, strawberries and cherries and toss until evenly coated. Wait 3 minutes, add the liquor, and toss again.

Transfer the filling to the prepared baking dish. Remove the topping from the freezer and crumble it over the filling, making sure you have both big and small pieces.

Bake for 35 to 40 minutes, until the topping is deeply golden and the fruit juices are vigorously bubbling. Let cool a little before serving, 20 to 30 minutes.

Heidi Swanson’s original recipe

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.

Bread Pudding


Bread Pudding
Yields 4 Servings
2 oz sultanas
orange marmalade
grated lemon rind
2 eggs
3 level tbsps caster sugar
1 cup milk
1 teaspoon ground cinnamon
1 packet of vanilla sugar

Spread marmalade on the buttered bread. Place bread in lightly buttered over proof dish in alternate layers, sprinkle each slice with sultanas, except the last ones. Beat eggs lightly with the caster sugar and the milk. Add the lemon rind, cinammon and vanilla sugar.
Pour over bread and lightly push down with a fork until bread is covered and soaking up the egg mixture. and bake in a preheated oven at 350°F for about 30 minutes.

Let cool slightly and enjoy! Nice with custard.

Gato de Muez de Pesah


Walnut and Orange Pesach Cake

Serves 10

6 eggs, separated
375 g (13oz) sugar
100 g (4oz) ground almonds
grated rind and juice of one orange
200g (7oz) walnuts, coarsely chopped
oil and matzo meal for the cake tin

Beat the egg yolks with the sugar till light and pale. Add the ground almonds, then the orange juice and rind and the walnuts. Mix very well.
In a separate large bowl, beat the egg whites stiff and fold into the nut mixture.
Oil a preferably non-stick springform cake tin and dust with matzo meal. Pour in the cake mixture and bake for 11/2 hours in a preheated 350°f/180°C oven.

This recipe comes from The Book of Jewish Food by Claudia Roden. here is what she writes about it:

One of the gastronomic successes of Sephardi culture is the very wide range of Passover cakes made with almonds or nuts instead of flour, which are characteristic of the communities. Some, like the orange cakes, have a dististinctly Iberian character.
This is the Passover cake of Istanbul. Moist and aromatic, with a delicate orange flavour, it can well be served for dessert.