Read 1,000 Jewish Recipes Online
Authors: Faye Levy
1,000 Jewish Recipes (105 page)
Apples dipped in honey are delicious on Rosh Hashanah. The pair also makes a wonderful flavoring combination for holiday cakes. This moist cake flavored with cinnamon and lemon is not a honey cake, as the honey is a flavor accent instead of the dominating taste.
3
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4
cup plus 1 tablespoon sugar
1 teaspoon ground cinnamon
2 large eggs
1
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4
cup honey
1
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2
cup vegetable oil
2 teaspoons finely grated lemon rind
1
1
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2
cups all-purpose flour
1
1
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4
teaspoons baking powder
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4
teaspoon baking soda
1
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4
teaspoon salt
2 tablespoons strained fresh lemon juice
2 tablespoons water
1
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2
cup diced or coarsely chopped pecans (optional)
2 large sweet apples, such as Golden Delicious (total
3
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4
pound), peeled, cored, and sliced paper-thin
1.
Preheat oven to 350°F. Lightly grease an 8-inch square pan, then flour pan lightly. Mix 1 tablespoon sugar with the cinnamon in a small bowl and set aside.
2.
Beat eggs with
3
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4
cup sugar in a large bowl with an electric mixer on medium speed. Add honey, oil, and lemon rind, and beat to blend. In a medium bowl, sift flour, baking powder, baking soda, and salt. Add about half of flour mixture to egg batter and blend together at low speed. Mix lemon juice and water in a small bowl and add to batter. Slowly blend in remaining flour mixture. Add pecans and blend on low speed.
3.
Spoon
1
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4
of batter into prepared pan and spread evenly. Arrange
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3
of apple slices on batter and sprinkle evenly with
1
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3
of cinnamon mixture (about 1 heaping teaspoon). Spoon another
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4
of the batter in dollops over apples and spread very gently. Repeat with 2 more layers of apples, cinnamon, and batter, ending with batter. (Top layer of apples may not be completely covered.)
4.
Bake 40 to 45 minutes or until a tester inserted in cake's center comes out clean. Cool cake in pan on a rack about 20 minutes. Run a metal spatula carefully around cake and turn out onto rack. Let cool. Serve at room temperature.
Everyone loves chocolate chips. Even children who won't eat honey cake will be glad to celebrate Rosh Hashanah with this easy-to-make cake.
2
1
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4
cups all-purpose flour
2
1
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4
teaspoons baking powder
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4
teaspoon baking soda
3
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4
teaspoon ground cinnamon
1
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2
teaspoon ground ginger
3 large eggs
1 cup brown sugar
3
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4
cup honey
2
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3
cup vegetable oil
1
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2
cup unsweetened applesauce
3
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4
cup semisweet chocolate chips
1.
Preheat oven to 350°F. Lightly grease a 9-inch square pan, line it with parchment paper or wax paper and grease the liner. Sift the flour with the baking powder, baking soda, cinnamon, and ginger into a bowl.
2.
Beat the eggs lightly in a large bowl with an electric mixer on medium speed. Add the sugar and honey and beat until the mixture is smooth and lightened in color. Gradually add the oil and beat until blended. On low speed, beat in the flour mixture alternately with the applesauce, each in two batches. Last, beat in the chocolate chips.
3.
Pour the batter into the prepared pan. Bake about 55 minutes or until your finger does not leave an indentation when you press lightly on top of cake, and a cake tester inserted in the cake comes out clean. Cool in the pan on a rack about 15 minutes. Turn out onto rack and carefully peel off the liner. Wrap in foil when completely cool. Serve at room temperature. Cut into squares or bars.
 or
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This is a new twist on my mother's chocolate applesauce cake. It's the same cake, but she usually frosts it with chocolate melted with a little margarine. For Rosh Hashanah I like to make a frosting from the favorite holiday sweetener, honey. I use either
Honey Buttercream
or a chocolate-based
Honey Ganache
(page 81). For garnish, a simple sprinkling of chopped pecans is perfect. If you're using the Honey Buttercream, you can sprinkle grated chocolate instead, as it complements the light beige color of the frosting. Either version makes our family's beloved cake into a wonderful dessert.
3 cups all-purpose flour
2
â
3
cup unsweetened cocoa powder
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 cup vegetable oil
2 cups sugar
2 large eggs
2 cups unsweetened applesauce
1
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2
cup chopped pecans, plus extra for garnish if desired
Honey Buttercream
or
Honey Ganache
1.
Preheat oven to 350°F. Grease and flour a 13 à 9 à 2-inch baking pan. Sift flour with cocoa, cinnamon, and baking soda into a medium bowl.
2.
Beat oil with sugar and eggs in a large bowl with an electric mixer until pale and fluffy. Stir flour mixture alternately with applesauce into egg mixture and mix well, either on low speed of mixer or with a wooden spoon. Stir in the chopped pecans.
3.
Transfer batter to prepared pan. Bake 35 to 45 minutes or until a cake tester inserted in cake's center comes out clean. Cool in pan on a rack about 20 minutes or until just warm. Turn out onto a rack or leave in the pan; cool completely.
4.
Prepare frosting or ganache. Then, spread in a thin layer over top of cake. Sprinkle top with pecans if using for garnish.
5.
Refrigerate cake about 2 hours before serving.
 or
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3
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4
cups, enough for a 13Ã9Ã2-inch cake
Honey is the only flavoring in this frosting, so be sure to use a kind of honey you like. It's great on chocolate cakes, spice cakes, and cakes made with fruit. Use butter for dairy meals or nondairy margarine to keep the cake pareve.
1 cup (2 sticks) unsalted butter or margarine
2 large eggs
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2
cup honey
1.
Soften butter slightly but keep it cool.
2.
Beat eggs in a large bowl with an electric mixer until smooth. Bring honey to a boil in a small saucepan. Gradually pour honey onto eggs, whisking constantly. Whip at high speed about 5 minutes or until completely cool and thick. .
3.
Cream butter in another large bowl with the mixer until smooth and fluffy. Beat in honey mixture gradually, beating thoroughly after each addition.
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