Rosh Hashanah Top 5 things to do ???? World’s Smallest Synagogue? Cooking apple honey Cake recipe
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????ROSH HASHANA
Apple honey Pumpkin Spice Coffee Cake
-3 cups flour (I used white spelt)
-1 tsp baking soda
- 1 tsp baking powder
-1 pinch salt
- 1.5 cup Applesauce
-1/2 cup oil – coconut oil, lneutral oil or olive oil
- 1 1/3 cup honey
-1 tsp vanilla extract
-1 tbsp pumpkin spice
-1 tbsp apple cider vinegar or vinegar or lemon juice
TOP CRUMBLE:
-1/2 cup butter,
or coconut oil
(I just used applesauce)
-1 1/2 cup flour
-3/4 cup packed brown sugar
-1 tbsp
pumpkin spice
BAKE 350F 190C for around 40 mins or until you check with a toothpick and cake is not wet
#roshhashanah #orthodoxjewish #inspirat
Persian Love Cake | Rose Pistachio Cake
Persian love cake is moist, spongy and will enchant you with its exotic flavors of rose, cardamom and saffron. Luxuriously packed with almonds and sprinkled with pistachios, it is so easy to make!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
PRINT RECIPE HERE:
✅ PERSIAN LOVE CAKE INGREDIENTS
CAKE
6 tbsp ghee or butter
6 tbsp olive oil light
1 cup sugar
5 eggs large
1 cup yogurt thick, Greek style, reduced fat
2 tbsp rose water
2 tsp green cardamom ground
1 cup almond flour
3/4 cup all purpose flour
1/2 cup semolina flour (I use Bob's Red Mill brand)
2 tsp baking powder
1 pinch salt
3 tbsp almonds sliced
SYRUP
1/2 cup honey
1/3 cup orange juice
2 tbsp rose water
1/2 tsp saffron ground
2 tbsp pistachios slivered
✅ INSTRUCTIONS
0:00 Persian Love Cake
0:32 Combine oil and ghee. Add sugar and whisk it all until creamy.
0:52 Then add eggs and whisk it very well.
1:05 Next, add yogurt and whisk it all into a fluffy mixture.
1:27 Add rose water, ground cardamom and stir it in.
1:42 Sift almond flour, all purpose flour and semolina, one by one and lightly whisk it in.
2:52 Sprinkle baking powder, a pinch salt and stir it in.
3:08 Pour cake batter into greased 10 inch springform cake pan lined with parchment paper. Scatter almond slices over cake batter.
3:52 Bake at 350 degrees F for 30 to 40 minutes until golden on top.
3:55 To make the syrup, combine honey, orange juice and bring it to a boil.
4:14 Lower the heat and let it simmer. Stir in rose water and ground saffron. Turn off the heat and add pistachios.
5:02 Using a thin wooden skewer, poke fine holes all over the cake.
5:16 Pour warm syrup over warm cake and let the syrup soak in for several hours or overnight.
The full blog post and recipe has detailed explanation, lots of tips & tricks and more.
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Lightly spiced honey cake
A Dutch-style honey cake which features some spices that were originally found in Indonesia on the islands in the Banda sea.
INGREDIENTS
250 grams raw honey
225 grams butter
50 grams dark brown sugar
50 grams demerara sugar (if not available, use dark brown sugar)
3 large eggs
300 grams self-raising flour
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
METHOD
1. Butter and line a 20cm round cake tin (preferably with removable bottom).
2. Put sugar, honey and butter (cut into pieces) into a sauce pan. Melt slowly over low heat.
3. When mixture looks liquid increase heat and boil for about 1 minute. Then turn off heat and let mixture cool for about 20 minutes, so it’s not too hot when the eggs are added. While mixture is cooling stir the spices into this mixture.
4. Turn on oven and preheat to 160C fan forced.
5. Sift flour into large mixing bowl.
6. Combine eggs in a small bowl, and then add eggs to the honey mixture. Beat the eggs into the mixture with wooden spoon so that they fully combined.
7. Pour the honey/egg mixture into the flour bowl and beat until you have a smooth runny batter.
8. Pour the cake mix into the cake tin and place in the oven.
9. After 45 minutes cooking the cake should have risen, but still won’t be cooked. Put a sheet of baking paper over the top the cake, if it’s browning too much.
10. Cook for about another 10 -15 minutes, until the top springs back when lightly pressed and test with a skewer which should come out clean when pushed into the centre of the cake.
LEMON ICING
Combine about 90 grams of icing sugar with sufficient lemon juice to make a stiff paste in bowl.
Spread icing onto top of cake with a knife
If paste is a little too stiff, or gets stiffer in the bowl while you are spreading it on the cake, warm the bowl containing the icing mixture in a larger bowl of very hot water, stirring the mixture all the time.