In the early 1990’s Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here. (Preparation and baking time shown does not include cooling and refrigeration time.)
In the early 1990’s Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here. Note re powdered sugar: If kosher-for-Passover powdered sugar is unavailable, you can pulverize granulated sugar in a blender.
In the early 1990’s Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here. Note: I am not sure if this recipe called for 2 cups sugar or 1 ¾ cups, but less is probably better.
My mom used to make a cake that contained dates, nuts and maraschino cherries. I don’t have her exact recipe so I recreated it by substituting a similar recipe for a delicious date and nut cake and added maraschino cherries. (The basic cake recipe is adapted from Maida Heatter.)
Note re maraschino cherries: Most of the brands available in the U.S. are an imitation of an Italian product and contain lots of preservatives. Trader Joe’s sells a version of maraschino cherries without all the chemicals.
I prepare this several different ways depending on my mood and what's available. Sometimes I omit the cheese, sometimes I omit the shallot/red onion, and sometimes I omit the oil and/or pepper. It tastes great any way I try it!
I am posting a few cake recipes of food writers who are no longer with us and whose recipes may be hard to find. Bert Greene was a well-known food columnist in the 1980's. This was one of his famous recipes, an "almost flourless" cake. I haven't tried it but I hope someone does and enjoys it. Bert Greene insisted on using imported chocolate, such as Tobler's Milk Chocolate bars. Allow extra time for the cake to cool in the oven when baking and to stand after it has been chilled in the refrigerator.
Use crisp apples for this (organic gala or pink lady apples are my personal favorites). Sometimes I eat this plain or mix in some coconut cream concentrate, available at tropicaltraditions.com. I also like to vary the spices (pumpkin pie spice, cardamom, etc.).
I am trying to add more coconut oil to my diet and came up with this easy topping for steamed veggies, salmon, or any dish of your choice. I use a brand of organic ginger tamari (soy sauce with ginger flavor added) plus virgin coconut oil. I don't have specific amounts of each ingredient, because I'm just going for a certain texture. Since I'm still experimenting with this, let me know of any additional ingredients you may put in to "kick it up."