Tomorrow evening Rosh Hashanah begins. Have a happy, healthy and sweet New Year!
Loaf Cakes for a Sweet Rosh Hashanah - JERUSALEM POST MAGAZINE
By Faye and Yakir Levy
Photos by Alan Richardson & Hagit Goren
For Rosh Hashanah, many families look forward to enjoying the time-honored holiday sweet treat--honey cake. "To be perfectly honest, I was never a great honey cake fan," wrote Carol Ungar, author of the new book, Jewish Soul Food Traditional Fare and What It Means. "That's because the only honey cakes I ever ate were the store bought kind--sticky, sickly sweet, not really worth the calories. But home made honey cake is something else entirely. It's complex, subtle,... and quite exquisite, especially paired with a cup of coffee or tea." Ungar flavors her honey cake with brewed coffee, cinnamon, nutmeg, cloves and ginger, and sometimes adds walnuts or almonds.
Ofer Gal, author of Les Gateaux de La "Boutique Central" (in Hebrew), which features recipes from the Tel Aviv pastry shop, developed his honey cake over the years by modifying a classic recipe. He adds a small amount of plum jam to the batter to contribute moistness to the cake and to enhance its flavor. (See recipe.) Gal emphasizes the importance of baking honey cake in advance and refrigerating it to improve its flavor and texture.
Dorie Greenspan, the author of Baking Chez Moi, makes a spiced honey cake, which actually is her version of French pain d'pices (spice cake), flavored with orange zest, dried lavender, peppercorns, fresh ginger and chopped dried cherries. Much of the cake's flavor depends on the honey, wrote Greenspan. * * * Faye Levy is the author of 1,000 Jewish Recipes, of Fresh from France: Dessert Sensations and in Hebrew, of Sefer Ha'Ugot (the book of cakes).
--------------- For rest of article & recipes see https://goo.gl/dV5zkz
_____ @doriegreenspan @boutique_central
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