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
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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Vered’s Honey Muffins or Cake
If you follow this blog, you know there’s a lot more recipe-writing than blogging going on, but as my son said these are the best baked goods he’s ever had when he first tasted them, I think I need to pay special tribute to the recipe’s source. I have been fortunate enough to get to know a lovely lady, whose son attends the same class as mine. Last year at this time (Rosh Hashana) she made the class her Honey Muffins… My son demanded (and nagged) that I call her up that same day, and ask for the recipe. The first time I made them, I didn’t get the texture…
- Cakes, Can be prepared in advance, Dairy Free, Fruit Cakes, Gluten Free, Kosher, One-Bowl Cakes, Parve, Quickies, Rosh Ha'Shana, Soy Free, Vegetarian
Yam “Bread”
This cake has a misnomer… It’s shape and general look may resemble bread, but its taste is light-years away. It is my go-to stand-in for honey cakes (which I personally dislike despite my love of honey), and I never wait for a special occasion to make it… Ingredients 3 cups flour (for a GF version, use “Tami” GF flour mix) 2 cups sugar 1 tsp. baking soda 3 eggs 2 cups yam, shredded 1 cup vegetable oil 1 can (8oz) crushed pineapple, drained 1 cup pecans, chopped ½ tsp. cinnamon 2 tsp. vanilla extract Preparation Coat two loaf pans with non-stick cooking spray. Preheat your oven to 160C/320F. In a…
- Cakes, Can be prepared in advance, Dairy, Dressed to Impress, Fruit Cakes, Gluten Free, Kosher, Pies and Sweet Tarts, Vegetarian
Fruity Triple-Almond Tart
Almond Crust 250 gr. (1 ¾ cups) Tami (GF), or another all-purpose GF flour, or plain flour (if you don’t follow a GF diet) 100 gr. (1 cup) ground almonds 30 gr. (¼ cup) caster sugar 150 gr. cold butter, cubed 1 egg Knead everything except the egg into crumbs (in a bowl or your food processor) Add the egg and knead only until you have a solid dough. Cover with plastic wrap and refrigerate for an hour. Almond Cream 200 gr. (2 cups) ground almonds 120 gr. soft butter 150 gr. (¾ cup) sugar 1 egg ½ tsp. almond extract (optional) Mix everything well to a cohesive cream. Fruit…
