• Cakes,  Chocolate Cakes,  Dairy Free,  Gluten Free,  Kosher,  One-Bowl Cakes,  Parve,  Passover,  Quickies,  Vegetarian

    Rich Chocolate Cake

    November 16, 2013

    Like comedy, sometimes the best recipes come out of improv. Ingredients 1 cup ground almonds ¼ cup Tami GF flour (or another all-purpose GF flour), or plain flour for a non-GF version 4 eggs 2 cup sugar ½ cup cocoa powder ½ cup cornstarch 1 bag (10 gr.) baking powder ¾ cup vegetable oil 2 Tbsp. Instant coffee 1 cup milk (or rice/soy/tapioka milk) 2 Tbsp. Brandy Preparation Preheat your oven to 170C/340F. Mix all ingredients in a bowl. Pour the cohesive mixture into an oiled round cake tin. Bake for approx. 40 minutes, until a toothpick comes out dry but still with moist crumbs. You can serve as is,…

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  • Cakes,  Dairy,  Gluten Free,  hannukah,  Kosher,  Savory bakes,  Sweets

    Fluffy Baked Sufganiot (doughnut)

    November 10, 2013

    Rich, fluffy baked doughnuts which can be filled with anything you like… Makes approx. 14 medium-sized doughnuts. Tip from Tami Ben-David (who was the first to try this recipe): you can braid this dough into a sweet Challah of your choosing, brush with egg, preheat your oven to 200C/390F, bake for 10 minutes, reduce heat to 175C/350F and bake for an additional 15 minutes. Ingredients 500 gr. Tagmish Gluten-Free flour (or plain flour, if you don’t need a GF version) 10 gr. dry yeast ½ cup sugar 80 gr. melted butter 420 ml. warm milk (375 ml. if you’re not making the GF version). You may substitute for Soy/Rice/Tapioca milk…

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  • Cakes,  Chocolate Cakes,  Cream Cakes,  Dairy Free,  Desserts and mousses,  Dressed to Impress,  Gluten Free,  Kosher,  Parve,  Passover,  Pre-preparation required,  Sweets

    Layered Mousse Cake

    November 7, 2013

    This mousse cake is made up of a base, and a triple amount of any of the following chocolate mousse options. It can be a triple amount of the same kind, or one layer of each. You can make single-serving cakes, or even just one of them as a mousee, with no base. It’s not a lot of work, you just need 3-4 hours freezing between layers. Base Ingredients 1 XL egg 30 gr. sugar ¼ cup all-purpose flour, or all-purpose Gluten-Free flour (I use “Tami”) ¼ tsp. baking powder ½ tsp. cocoa powder Base Preparation Preheat your oven to 190C/375F. Whisk the eggs and sugar until fluffy. Sift the…

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  • Buns and Rolls,  Cookies,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Vegetarian

    Cream Puffs

    October 29, 2013

    These cream puffs always come out tall and pretty, and go well with either a sweet or a savory filling. Ingredients 1 cup water 100 gr. margarine (or butter) 1 tsp. sugar pinch of salt 1¼ all-purpose GF flour (Tami, or another), or plain flour 4 large eggs, for the GF version, you will need to add 1-2 eggs to achieve the same results Preparation Preheat your oven to 190C/375F. In a small pot over medium heat, heat the water, butter, sugar and salt until fully melted into cohesive liquid (do not bring to a boil). Add all the flour at once and quickly mix with a wooden spoon until…

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  • Dairy Free,  Dressed to Impress,  Gluten Free,  Jams and marmalades,  Kosher,  Low calory,  Parve,  Soy Free,  Vegan,  Vegetarian

    Fig and Nectarine Confiture

    September 20, 2013

    Ingredients 600 gr. figs, cubed 200 gr. nectarines, cubed 170 gr. sugar 10 gr. unsweetened pectin Juice of 1 lime 2 star anise Preparation Put all ingredients in a sauce pan, and toss to evenly coat fruit with dry ingredients. Bring to a boil over high heat. Reduce to low heat and let simmer for about 1-1½ hours, until the back of a spoon dipped comes out coated with jam. Pour into sterilized jars, and let cool. Savor every guilt-free bite – it’s a total of ~580 calories for the entire amount.

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