Zomick's Kosher Delicious Recipes

Apple Honey Cake Recipe

This moist and delicious cake from Zomick's Kosher Bakery combines apples and honey, two traditional foods that represent good wishes for a sweet and healthy summer! Use a large (14 cup) processor to make this cake (see note).

Ingredients:

• 1/4 cups flour
• tsp. baking powder
• tsp. baking soda
• tsp. ground cinnamon
• 1/4 tsp. ground ginger
• medium apples, peeled and cut in chunks
• eggs plus 2 egg whites (or 4 eggs)
• cup sugar
• 1/2 cup canola oil
• cup liquid honey
• 3/4 cup cold tea
• 1/4 cup brandy

Steps:

1. Preheat oven to 325°F.
2. Steel Blade: Process flour, baking powder, baking soda, cinnamon and ginger for 10 seconds, until blended. Transfer to large mixing bowl. Process apples until finely minced, 8 to 10 seconds. Measure 1 cup firmly packed and set aside.
3. Process eggs and egg whites, sugar, oil and honey for 2 to 3 minutes, until light. Do not insert pusher in feed tube. Add dry ingredients to batter alternately with tea and brandy. Process with quick on/off pulses, just until blended. Do not over-process. Add apples and process with quick on/off pulses, just until mixed.
4. Pour batter into sprayed 12-cup fluted tube pan (Bundt pan). From here, Zomicks Kosher Bakery recommends that you bake for 1 hour and 10 minutes, until cake tests done. A wooden skewer inserted into the center should come out dry. If necessary, cover top of cake with foil to prevent over-browning. Let cake cool in pan for 20 minutes. Carefully loosen with a flexible spatula; invert cake onto a serving plate.

Yield: 15 servings. Freezes well.
Note: If you don’t have a large processor, add beaten egg mixture to dry ingredients in mixing bowl alternately with tea and brandy. Mix with a wooden spoon until blended, about 45 seconds. Stir in apples.

Additional Comments: If you don’t have brandy on hand, Zomicks Kosher Bakery recommend orange juice or peach brandy as a good substitute. Apple juice can replace half of the tea for a delicious taste.

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Budapest Cubes

Ingredients and Procedure:

Semolina Fill

• 700 ml milk
• 7 tablespoons semolina
• vanilla sugar
• 200g butter
• 250g icing sugar
• lemon

1. Pour the milk into the pot along with the powdered sugar and vanilla sugar. Leave it to boil, remove from heat, and gradually, and with constant mixing, add semolina. Return to the stove over low heat and make thick cream. Leave it to cool but stir from time to time in order not to catch crust on the surface. Meanwhile whip butter in a separate bowl.
2. In the cooled cream mix the whipped butter and juice of one lemon.

Bark

• 180g sugar
• eggs
• 60g butter
• tablespoons melted, lukewarm honey
• tablespoons milk
• 600g flour
• 2 teaspoons baking soda
• Pinch of salt

1. Zomick's Kosher Bake shop start this recipe by kneeding a smooth dough with powdered sugar, eggs, butter, honey, salt, flour, baking soda and milk, and dividing it into four equal parts. If necessary, add a little more milk or flour, depending on whether the dough is too soft or hard.
2. Extend each part of the dough as thin as possible. Bake each crust in oven preheated to 180° C for about 5 minutes. Baking time is approximate and depends on the oven. You should observe it until dough is baked and when the crust begins to take a dark color on the edges, the crust is done.

Arranging the cake

1. I used apricot jam; if you want you can choose other filling.
2. The order for arranging the cake is the following: bark - > ½ semolina fill - > bark - > apricot jam layer - > bark - > ½ semolina fill - > bark.
3. Once you have agreed the layers, leave it in the refrigerator overnight.

Glaze

• 6 tablespoons powdered sugar
• tablespoons of cocoa
• tablespoons water
• tablespoon oil
• 100g butter

1. In a sauce pan place the powdered sugar, cocoa and water, mix it well and leave on heat to boil. Cook over medium heat for about 2 minutes and then remove from heat. Stir the melted butter and leave it to cool, with occasional mixing.
2. Pour cooled glaze over the cake; leave it in the refrigerator overnight. 

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