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Dessert





Honey Cake with Lemon Drizzle

By Rachel Grossbaum

Ingredients:

• 3 eggs
• 1 cup sugar
• 1 cup honey
• 7/8 cup oil
• 1 tbsp. coffee dissolved into 1 cup hot water
• 3 cups flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. cinnamon
• ½ tsp. allspice
• ½ tsp. nutmeg
• Nonstick cooking spray

Directions:

1. Mix the eggs, sugar, honey and coffee.
2. Add the rest of the ingredients and mix until the batter is smooth.
3. Spray an 8 inch round pan, or a 9"x13" pan with non-stick spray.
4. Bake at 350°F/180°C for 45 minutes.

Lemon Glaze

• 1 lemon, zested
• 3 tbsp. fresh lemon juice
• 2 tbsp. hot water
• 2 cups confectioners’ sugar

Mix until smooth. When cake has cooled completely, drizzle with glaze

Apple Honey Cake

By Alex Idov

Ingredients:

• 1 cup white sugar, or ½ cup white sugar and ½ cup brown sugar
• 1 cup applesauce
• 2 large eggs
• ¾ cup clover honey
• 1 tsp. vanilla extract
• 2 ½ cups cake flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• ¼ tsp. ground allspice
• 3 large Gala or Fuji apples and 1 Granny Smith apple

Directions

1. Preheat oven to 325° F.
2. Beat sugar and applesauce, until creamy. Add eggs, one at a time. Add honey and vanilla.
3. In a separate bowl, combine flour, baking powder, soda, salt, cinnamon, and allspice.
4. Add flour mixture to liquid mixture.
5. Shred or grate apples and add to cake batter.
6. Bake in a liberally greased Bundt pan, and bake for 50-60 minutes, or until a toothpick comes out clean.

Classic Cheesecake with Fresh Fruit

By Miriam Szokovski

Prepare the pan:

• You will need a 9-inch springform pan for this recipe. If you don’t have a springform pan, you can use a regular pan, but the cake will be difficult to remove. You may need to cut it while it’s still in the pan.
• This cheesecake cooks best in a water bath, so you’ll need a larger pan that the springform pan can sit in.
• Wrap the outside of the springform pan in 2–3 layers of foil. This helps keep the water from seeping through the crack around the base.

Crust Ingredients:

• 4 oz. / 120 grams tea biscuits, crushed
• ⅓ cup sugar
• 8 tbsp. butter, melted
• Pinch of salt

Crust Directions:

1. Crush the tea biscuits to a fine crumb, and mix with the sugar, salt and melted butter.
2. Press the mixture down firmly into the base of the springform pan. Use the back of a spoon to help compress the mixture.
3. Bake at 350° F for 10 minutes, then set aside to cool.

Cheesecake Ingredients:

• 24 oz. cream cheese (3 cups)
• 1 cup sugar
• 4 eggs
• 2½ tbsp. lemon juice
• 1 tsp. vanilla extract
• ¼ tsp. salt
• 1¼ cup heavy cream

Cheesecake Directions:

1. Let the cream cheese come to room temperature.
2. Using an electric mixer (stand or handheld), beat the cream cheese until smooth. Add the sugar, and mix until fully incorporated.
3. Add the eggs one a time. Wait until each one is fully incorporated before adding the next.
4. Pour in the lemon juice, vanilla and salt, and mix. Slowly pour in the heavy cream, and mix until smooth. 5. Pour the cheese mixture over the base.
6. Place the springform pan into the larger pan, and add 1 inch of water to the larger pan.
7. Bake at 350° F for approximately 60–75 minutes. In order not to overcook the cake, turn off the oven when the center is still jiggly (but not completely wet). Leave the cheesecake to cool in the oven for an hour. Then remove and let it cool completely.
8. Refrigerate cake until cold. Run a knife around the edge of the pan, then gently release the springform.
9. Top with fresh fruit. I used orange, kiwi and strawberries.

Coconut Macaroons

By Rachel Grossbaum

Ingredients:

• 3 egg whites
• 2 tbsp. water
• ¾ cup sugar
• ¼ cup potato starch
• 2 cups shredded unsweetened coconut
• 1 cup chocolate chips
• 1 gallon-size zip-top bag

Directions:

1. Pour the water into a saucepan over low-medium heat. Add the sugar in small increments until dissolved. Set aside.
2. Mix the shredded coconut and potato starch together in a bowl. Pour in the sugar syrup and mix.
3. Whisk or beat the egg whites until they forms stiff peaks. Gently fold the egg whites into the coconut mixture.
4. Scoop out small balls and place them on a baking sheet.
5. Bake at 350°F/180°C for 20 - 25 minutes.
6. Melt the chocolate and pour into a zip-top bag. Cut a small hole in the corner and drizzle over the macaroons. Yields: 12 - 15 cookies

Pomegranate Cupcakes

By Miriam Pascal

Pomegranates are beautiful fruits, loaded with health benefits and delicious flavors, so it’s a shame they aren’t used more in baking! These easy-to-make and unusual cupcakes have a delicate fruity flavor and pretty pink appearance, thanks to the glaze.

Cupcake Ingredients

• ½ cup oil
• ¾ cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 2 eggs
• 1½ cups flour
• ½ cup pomegranate juice
Pomegranate Glaze Ingredients

• 1½ cups powdered sugar
• 2-3 Tablespoons pomegranate juice, divided
• pomegranate seeds, for garnish, optional

Directions

1. Preheat oven to 350°F. Line a standard (12-cup) cupcake pan with paper liners; set aside.
2. In the bowl of an electric mixer, on medium speed, beat together oil and sugar until smooth and creamy.
3. Add vanilla, salt, baking soda, baking powder, and eggs. Beat until combined.
4. Alternately add half the flour and half the pomegranate juice, beating after each addition until incorporated.
5. Spoon batter into prepared pan, filling each cup about three-quarters full.
6. Bake for 16-18 minutes, until the tops are set. Remove from oven; cool completely before glazing.
7. Prepare the glaze: In a small bowl, combine powdered sugar with 2 tablespoons pomegranate juice; mix until smooth. Gradually add an additional 1-3 teaspoons juice if needed to form a thick but spreadable glaze.
8. Dip the tops of the cooled cupcakes into the glaze, allowing excess to drip back into the bowl. Garnish with pomegranate seeds, if desired.

Yield: 1 dozen

Plan Ahead

These cupcakes freeze well in an airtight container. For best results, freeze them without the glaze and add it just before serving, but you can glaze them before freezing if necessary. Be sure to let the glaze set before you cover the cupcakes.

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