… i suppose my Jewish heritage mainly rears its head when i’m talking about food and as any good Jewish boy will tell you, food is the essence of life in any Jewish household…
… on the day that Moses (he of the 10 Commandments fame… although not yet, they come after this little bit of history…) led the Jews out of slavery in Egypt, it turns out they weren’t quite as prepared as perhaps they should have been… history tells that they didn’t have enough time to wait for the bread they’d baked to rise… yes, they had to take un-leavened bread on the long trip to freedom… and so as part of the celebrations of passover we remember this act of un-preparedness by eliminating anything everything that contains yeast or flour from our households and from our foods, … this act of cleansing the house is reflected in many of the religions, including Lent where we cleanse our bodies and souls of temptation and has even become what we now all call the annual ‘Spring clean’ …
… what this means for all of us foodies is that we’ve had nearly 3000 years to get creative on baking without flour…
apple and almond passover cake
the beauty of this cake is that not only is it yeast free but its dairy free too… sure there is a bucket of eggs in there but its so light and moist it tastes so divine… the recipe draws its heritage from a Nigella recipe found in Feast and also her classic Clementine Cake but it’s also very similar to one of my mum’s passover cakes… it’s more than possible they both got it from the same old jewish lady…
3 apples – I used braeburn for the tartness – peeled, chopped and cored
2 tablespoons lemon juice
2 teaspoons sugar
325g ground almonds
275g caster sugar
1/2 cup sliced almonds
– place the apples, 1 tablespoon of the lemon juice and sugar in a saucepan and gently heat until the apples turn to mush. this should take about 10 minutes with the lid on.
– pour the eggs, ground almonds and sugar into a food processor or large bowl, add the cooled apples and blitz until well combined
– scrape this into a pre-greased and lined 25cm spring-form tin, sprinkle with the sliced almonds and bake in the oven at 180c for 45mins or until golden and risen
– this cake is divine served warm or cooled, so if you have little or no patience… yes Viking, I am talking to you… then go ahead and cut into it once it’s cooled down a bit…
i’m entering this into this months Tea Time Treats, hosted alternatively by Kate from What Kate Bakes and Karen from Lavender and Lovage. The theme for this month is Easter and I thought that rather go with the traditional I would make it my traditional Passover celebration which falls at the same time of year.
eat and of course, enjoy!