5 eggs (extra large)
5 tbsp white sugar
3 tbsp plain bread crumbs
3 tbsp self rising flour
Syrup
1 cup of water
1/2 cup sugar
2 tbsp of rum (the real thing or extract is fine too)
Topping
1 container of heavy cream
2 tbsp sugar
1. Separate the eggs, whip the whites and gradually add the eggs whites
2. When the whites are stiff, fold in the yolks (that you have mixed gently), breadcrumbs and flour
3. Pour into a spring pan and bake in a pre heated oven at 325 for about 25 minutes
4. Meanwhile boil the water, sugar and rum
5. When the cake is done, remove from the oven and immediately pour the syrup all over the cake
6. TIP: As soon as you have removed the cake from the oven, make at least 9 2" slits all over the cake so that when you pour the syrup it is able to penetrate throughout the cake
7. If using a spring pan for this cake, place a large plate under before pouring the syrup to avoid leaking all over the place
8. While the cake is cooling off, whip the heavy cream, adding the sugar, whip until stiff
9. When the cake is cool, top it with the whipped cream and refrigerate for a few hours to a day before serving
Orit's Carrot Cake
3 eggs
1 cup brown sugar (can be cut down as you wish)
1 cup of veg oil (can be cut down to 1/2 if you wish)
1 1/2 cups of flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 - 1 tsp cinnamon
1/2 cup of raisins
1/2 cup of walnuts
2 cups of shredded carrots
(makes 2 loaves)
First of all don't worry about the amount of raisins, walnuts and carrots. This recipe is very forgiving so you can leave out the raisins and walnuts but the cake is much better with them in. The carrot amount can be more or less....exactly 2 cups is best.
1. Whisk eggs and sugar....add the sugar slowly while whisking the eggs
2. Add the oil, again slowly to keep the frothiness of the eggs
3. Add the dry ingredients, flour, baking soda, baking powder and cinnamon...keep whisking
4. Add the raisins and walnuts and carrots last
5. Mix everything together, divide evenly into 2 loaf pans, cook at 325 for 45-60 minutes until a toothpick comes out clean....you know the drill
Esti's Semolina Cake
3 1/2 pounds of semolina
8 oz container of sour cream (light is ok)
1 cup white sugar
3/4 cup veg oil
1/2 cup water
1 tbsp baking powder
Syrup
3 cups sugar
2 cups water
1 tsp vanilla
1. Mix cake ingredients together and bake on 335 until the top is brown, 45-55 minutes
2. Meanwhile, cook the syrup
3. When cake comes out of the oven, pour the syrup over the cake and leave it alone for
1-2 hours before serving. This allows the syrup to get soaked up by the cake
4. You can make this cake the day before you need it, just make sure it is covered very well
so it does not dry out
Semolina Cake with coconut
1 cup of semolina
1 1/2 cups of coconut (sweetened)
2 cups of flour
3/4 cup of veg oil
5 eggs
2 tbsp baking powder
2 tsp vanilla extract
2 8oz containers of sour cream
1 cup of white sugar
Syrup
2 cups of sugar
1 1/2 cups of water
1 tsp vanilla extract
1. Mix all the cake ingredients and pour into a large Pyrex
2. Bake in a preheated 335 oven for about 45-55 minutes until cake is golden and a toothpick
comes out dry
3. Turn off the oven but keep the cake inside to cool off together
4. Make the syrup on stove top, stir to make sure everything is dissolved
5. Take the cake out of the oven, put the coconut over the top and pour the syrup on
top of the cake, including the sides
6. The idea is to drown the cake in the syrup. It will absorb all the liquid within 20-30 minutes
7. Keep the cake well covered. Do not put into the fridge
Israeli Chocolate Balls
100 grams of bittersweet chocolate (we use Elite, a full bar and 1/4 bar)
100 grams of margarine (1 stick)
6 tbsp sugar
6 tbsp coco powder
3/4 cup of milk or water
500-700 grams of tea cookie biscuits (about 1lb, Kedem is in the supermarkets)
1. Break the chocolate bar and melt it in a small pot, add the margarine, sugar, coco and milk or water
2. Mix together until everything is well melted, take off the heat
3. Meanwhile, crumble the biscuits in a large bowl
4. Let the chocolate mixture cool down and then add the biscuit crumbs to it and mix really well
5. Have a tray ready and start making the chocolate balls. They should be a little bit sticky so that when you roll them in the sprinkles, nuts, coconut flakes or chocolate chips, they will stick
6. The balls should be the size of small munchkins. Place them in a single layer on the tray and put them into the fridge before serving
Have on hand all different types of sprinkles for the balls to get rolled in. Chopped nuts, mini chocolate chips are great and we found that fine dried coconut works well too.
Israeli Honey Cake
1 cup of strong tea
1 tsp baking soda
1 tsp baking powder
4 eggs, separated
1 cup of brown sugar
1/2 cup of oil
1/2 cup of honey
2 1/2 cups of flour
dash of cinnamon
1. Preheat the oven to 325
2. Stir the tea with the baking powder and baking soda and let it cool down
3. Cream the yolks with half of the sugar
4. Add the oil, honey, flour, tea and cinnamon to the creamed yolks and stir until smooth
5. Whisk the whites with the rest of the sugar until the whites are stiff
6. Fold the stiff egg whites into the rest of the cake, very gently
7. Pour into a round bundt or 2 loaf tins
8. Bake for 45 minutes or until the toothpick comes out clean
This is a fail proof recipe passed down through many typical Israeli families to you dear friends.
