Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (31 page)

3
Pour the mixture over the crumb base and bake for 45 minutes, or until a cocktail stick (toothpick), inserted in the centre, comes out clean. Leave to cool slightly for about 10 minutes. (Do not turn the oven off.)

4
Meanwhile, combine the sour cream and remaining sugar, to taste. Stir in the remaining vanilla extract. When the cheesecake has cooled, pour over the topping, spreading it out evenly. Return to the oven and bake for a further 5 minutes to glaze.

5
Leave the cheesecake to cool to room temperature, then chill. Serve with a few fresh strawberries, blueberries and raspberries, dusted with icing sugar, if you like.

Nutritional information per portion: Energy 634kcal/2628kJ; Protein 7.8g; Carbohydrate 31.8g, of which sugars 7.7g; Fat 53.8g, of which saturates 31.5g; Cholesterol 192mg; Calcium 137mg; Fibre 1g; Sodium 536mg.

This cake is firm and moist, with pieces of apple peeking through the top. It is based on a recipe from an old Polish lady in a Californian Lubavitcher community who always used to serve it for Shabbat.

SERVES 6–8

375g/13oz/3
1
/
4
cups self-raising (self-rising) flour

3–4 large cooking apples, or cooking and eating apples

10ml/2 tsp ground cinnamon

500g/1
1
/
4
lb/2
1
/
2
cups caster (superfine) sugar

4 eggs, lightly beaten

250ml/8fl oz/1 cup vegetable oil

120ml/4fl oz/
1
/
2
cup orange juice

10ml/2 tsp vanilla extract

2.5ml/
1
/
2
tsp salt

1
Preheat the oven to 180ºC/350ºF/Gas 4. Grease a 30 × 38cm/12 × 15in square cake tin (pan) and dust with a little of the flour. Core and thinly slice the apples, but do not peel.

2
Put the sliced apples in a bowl and mix with the cinnamon and 75ml/5 tbsp of the sugar.

3
In a separate bowl, beat together the eggs, remaining sugar, vegetable oil, orange juice and vanilla extract until well combined. Sift in the remaining flour and salt, then stir into the mixture.

4
Pour two-thirds of the cake mixture into the prepared tin, top with one-third of the apples, then pour over the remaining cake mixture and top with the remaining apple. Bake for about 1 hour, or until golden brown.

5
Leave the cake to cool in the tin to allow the juices to soak in. Serve the cake while still warm, cut into squares.

Nutritional information per portion: Energy 653kcal/2751kJ; Protein 7.8g; Carbohydrate 105.4g, of which sugars 70.6g; Fat 25.3g, of which saturates 3.4g; Cholesterol 95mg; Calcium 215mg; Fibre 2.1g; Sodium 210mg.

This plain and simple cake is studded with tiny black poppy seeds that give it a nutty, very distinctive taste. Traditionally called mohn torte, it is the staple of Russian bakeries, where it is served with hot tea.

SERVES ABOUT 8

130g/4
1
/
2
oz/generous 1 cup self-raising (self-rising) flour

5ml/1 tsp baking powder

2.5ml/
1
/
2
tsp salt

2 eggs

225g/8oz/generous 1 cup caster (superfine) sugar

5–10ml/1–2 tsp vanilla extract

200g/7oz/scant 1
1
/
2
cups poppy seeds, ground

15ml/1 tbsp grated lemon rind

120ml/4fl oz/
1
/
2
cup milk

130g/4
1
/
2
oz/generous
1
/
2
cup unsalted (sweet) butter, melted and cooled

30ml/2 tbsp vegetable oil

icing (confectioners’) sugar, sifted, for dusting

1
Preheat the oven to 180ºC/350ºF/Gas 4. Grease and base-line a 23cm/9in springform tin (pan). Sift together the flour, baking powder and salt.

2
Using an electric whisk, beat together the eggs, sugar and vanilla extract for 4–5 minutes until pale and fluffy. Stir in the poppy seeds and then the lemon rind.

3
Gently fold the sifted ingredients into the egg and poppy seed mixture, working in three batches and alternating with the milk, then fold in the melted butter and vegetable oil.

4
Pour the mixture into the tin and bake for 40 minutes, or until firm. Cool in the tin for 15 minutes, then invert the cake on to a wire rack. Serve cold, dusted with icing sugar.

Nutritional information per portion: Energy 485kcal/2023kJ; Protein 8.3g; Carbohydrate 42.7g, of which sugars 30.5g; Fat 32.4g, of which saturates 11.4g; Cholesterol 83mg; Calcium 267mg; Fibre 2.5g; Sodium 188mg.

This firm biscuit-like cake has the flavour of macaroons and marzipan. It is easy to make and tastes delicious served with a cup of tea or coffee. If you can wait, the texture and flavour of the cake are improved by a few days of storage.

SERVES 16

350g/12oz/3 cups ground almonds

50g/2oz/
1
/
2
cup matzo meal

1.5ml/
1
/
4
tsp salt

30ml/2 tbsp vegetable oil

250g/9oz/1
1
/
4
cups sugar

300g/11oz/1
1
/
3
cups brown sugar

3 eggs, separated

7.5ml/1
1
/
2
tsp almond extract

5ml/1 tsp vanilla extract

150ml/
1
/
4
pint/
2
/
3
cup orange juice

150ml/
1
/
4
pint/
2
/
3
cup brandy

200g/7oz/1
3
/
4
cups icing (confectioners’) sugar

1
Preheat the oven to 180ºC/350ºF/Gas 4. Grease a 30–38cm/12–15in square cake tin (pan). Mix the ground almonds, matzo and salt together.

2
Put the oil, sugars, egg yolks, almond extract, vanilla extract, orange juice and half the brandy in a separate bowl. Stir, then add the almond mixture to form a thick batter. (It may be lumpy.) Whisk the egg whites until stiff. Fold one-third of the egg whites into the mixture to lighten it, then fold in the rest. Pour the mixture into the tin and bake for 25–30 minutes.

3
Mix the remaining brandy with the icing sugar. If necessary, add a little water to make an icing (frosting) with the consistency of single (light) cream. Remove the cake from the oven and prick the top all over with a skewer.

4
Pour the icing over the cake, then return the cake to the oven for a further 10 minutes, or until the top is crusty.

Nutritional information per portion: Energy 415kcal/1742kJ; Protein 7.6g; Carbohydrate 54g, of which sugars 51g; Fat 17.9g, of which saturates 1.7g; Cholesterol 36mg; Calcium 97mg; Fibre 2.1g; Sodium 21mg.