TISHPISHTI (GREEK HONEY CAKE)
Posted in response to a request. I found this recipe in a cookbook called "Jewish Cookery from Boston to Baghdad" by Malvina W. Liebman. The blurb there stated: "One of the most nostalgic and best known of Yiddish folksongs in Rozinkes mit Mandles (Raisins and almonds) and it has to do with a widow who is rocking her only son to sleep. Her lullaby predicts that he will earn his living by peddling raisins and almonds".
Provided by Oolala
Categories Dessert
Time 1h15m
Yield 3 dozen pieces, 12-15 serving(s)
Number Of Ingredients 20
Steps:
- Combine the flour, baking soda, baking powder and salt.
- Put into a saucepan and bring to a boil the margarine, coffee, brandy, honey, sugar, cinnamon, allspice.
- When the mixture has boiled, remove from the heat and stir in the four mixture to form a smooth batter.
- Fold in the raisins and chopped almonds .
- Pour into a well greased 9 X 13 inch baking pan.
- Press the dough evenly into the pan and score with a sharp knife into about 3 dozen diamond shaped pieces.
- Press an almond into each piece and bake in a preheated, 350 degree F. oven, for about 40 minutes.
- Do not permit cake to dry out.
- Cool for 5 minutes.
- Meanwhile, bring the sugar, water, honey, and brandy to a quick boil; stir and remove from the heat.
- Add the lemon juice and orange blossom water.
- With a sharp knife, cut through the hot cake in the score marks.
- Spoon the syrup over the cake so that it is well covered and is absorbed between the pieces and around the edges.
- Return to the warm oven for 5 minutes; remove and let cool.
- Let stand overnight so that the flavor and texture can mellow.
Nutrition Facts : Calories 822.4, Fat 21.7, SaturatedFat 3.2, Sodium 580.3, Carbohydrate 146.2, Fiber 3.2, Sugar 109.3, Protein 7.6
GREEK HONEY CAKE
A Greek cake that tastes a little like the much more complicated Greek dessert, baklava. Posted for ZWT #6.
Provided by CaliforniaJan
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
- Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
- For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.
Nutrition Facts : Calories 424.1, Fat 19.4, SaturatedFat 8.4, Cholesterol 77.7, Sodium 217.7, Carbohydrate 62.4, Fiber 1.1, Sugar 52.7, Protein 4.5
GREEK HONEY CAKE
Very moist cake, often found at Greek food festivals.
Provided by Jan O'Leary Merzlak
Categories World Cuisine Recipes European Greek
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
- Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
- For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.
Nutrition Facts : Calories 423.3 calories, Carbohydrate 62.3 g, Cholesterol 77.4 mg, Fat 19.3 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.4 g, Sodium 196.3 mg, Sugar 53 g
GRANDMA ROSE'S HONEY CAKE
I don't know who Grandma Rose is but if she is a "grammy", it must be good. This recipe came in a flyer from "The Chosen People" featuring "The Fall Feasts of Israel." This recipe is for a sweet snack for Rosh Hashanah. It has been a three-generation recipe in Grandma Rose's family. It probably goes back even further, as most family recipes do. Perhaps Moses mom baked it, considering that most of the ingredients were around in Bibical times.
Provided by Mimi in Maine
Categories Dessert
Time 1h25m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees; generously grease and flour two 9x5 loaf pans.
- In a large1-quart saucepan, combine the coffee and honey and bring to a boil; let cool.
- In a large mixing bowl, beat the egg; stir in the oil and brown sugar.
- In another large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger.
- Stir in the nuts and raisins; (the recipe said that Grandpa Sid always said, "Not enough nuts!" so Grandma always put extra in---smile).
- Alternately stir the dry flour mixture and the wet honey mixture into the egg mixture.
- Pour the batter into the loaf pans and bake for 70 minutes or until the cakes are springy to the touch.
- Let cool for 10 minutes, then turn onto wire cooling racks to cool.
- Wrap tightly in foil and let sit for 24 hours, so that the flavor of the honey has time to develop.
Nutrition Facts : Calories 3058.8, Fat 58.9, SaturatedFat 8.9, Cholesterol 423, Sodium 1404.9, Carbohydrate 619.3, Fiber 11.8, Sugar 433.2, Protein 42.3
GREEK HONEY & LEMON CAKE WITH A TWIST
This is such a fantastic cake!! Golden brown and slightly crispy on the outside, bright yellow and moist on the inside. The combination of lemon and honey flavours in the cake is really great. The sesame seeds give it a added twist to it. From the Cookbook Desserts by Rosemary Wilkinson. PLEASE DO NOT TRY THIS RECIPE, I HAVE MESSED IT UP SOMEHOW AND I CAN'T SOLVE IT. SO SORRY.
Provided by KitchenManiac
Categories Dessert
Time 35m
Yield 16 slices
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200C/400F Lightly grease and line a 7 1/2 inch square deep cake tin.
- Place margarine/butter and 3 tablespoon honey in a saucepan and heat gently till melted.
- Reserve 1 tablespoon lemon juice, stir in the rest with lemon rind and milk.
- Combine both the lemon mixture and butter mixture together.
- Sift together the flour, baking powder and nutmeg, add to the wet mixture.
- Add the semolina flour into the mixture.
- Fold egg whites evenly into the mixture.
- Spoon into cake tin and sprinkle with sesame seeds.
- Bake for 25-39 minutes, till golden brown.
- Mix the reserved honey and lemon juice and drizzle over the cake while it is still warm.
- Cool in the tin, then cut into fingers to serve.
BEEHIVE HONEY CAKE
Recipe courtesy of Basque Boulangerie Cafe posted in response to a request. This cake is wonderful to serve for breakfast, brunch or tea. Freezing time not included in the preparation time.
Provided by Molly53
Categories Yeast Breads
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- To make the cake: Sift flour and salt together into a large bowl.
- Make a well in the center of the flour.
- Add yeast and sugar to the well.
- Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast.
- Gradually whisk or beat in flour until well is blended.
- Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky.
- Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic.
- Cover dough with a towel or plastic wrap and let dough rise until doubled.
- Punch dough down.
- Roll or pat dough into 9 inch, greased pan.
- Prick dough all over with a fork.
- Spread cooled honey almond praline over dough.
- Let cake rest and double in height approximately, 45 to 60 minutes.
- While cake is rising, preheat oven to 350°F.
- Bake until golden approximately 20 to 25 minutes.
- While the cake is rising, make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients are well blended.
- Remove from the heat and stir in the almonds.
- Let this mixture cool.
- To make the custard filling: First, place the sugar and cornstarch in a small to medium pan.
- In a bowl, mix the egg yolks and milk together.
- Whisk them into the sugar and starch mixture in the pan.
- Cook this over low heat and gradually increase to a medium heat bringing the mixture to a slow boil.
- Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.
- Soak the gelatin in a 1/4 cup of warm water for 5 minutes.
- Add gelatin mixture to hot custard and whisk.
- Set aside to cool in a clean bowl.
- Cover with plastic to prevent mixture from forming skin and refrigerate until cool.
- Whisk cooled custard until creamy.
- Whip cream, sugar, and vanilla to medium peaks.
- Fold whipped cream gradually into cooled, whipped custard.
- Refrigerate until ready to fill split cake layers.
- To assemble the cake: Cut cooled cake in half to make 2 layers.
- Drizzle 1/3 jar caramel over bottom layer.
- Top with the custard mixture.
- Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.
Nutrition Facts : Calories 1064.9, Fat 59.3, SaturatedFat 30.9, Cholesterol 318.5, Sodium 540.4, Carbohydrate 120.9, Fiber 3.7, Sugar 56.7, Protein 17.8
HONIGKUCHEN (GERMAN HONEY CAKE)
German honey cake. This is my favorite to make over the Jewish high holidays. Easy and yummy. Note: I use a food processor to grind the almonds; it's really very simple. But, you can also buy almond meal if it's available at your local stores.
Provided by strawberrybird
Categories Dessert
Time 40m
Yield 12 pieces, 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Use a paper towel to rub the softened butter over the bottom and sides of a jelly roll pan. Sprinkle 2 tbsp of flour over the butter and tip the pan from side to side to spread evenly. Invert the pan and tap to remove any excess flour.
- In a large bowl, stir together the 5 cups of flour, baking powder, ground almonds, coco, cloves, cinnamon, cardamom, lemon peel, and almond extract. In a large saucepan, bring the honey, sugar, and water to boil over medium heat, stirring until the sugar dissolves. Reduce the heat to low and simmer, uncovered, for 5 minutes. Pour the hot honey mixture over the flour mixture and stir together until a smooth dough is formed.
- Spread the dough into the pan. Bake in the oven for 20 minutes, or until the top is firm to the touch. Remove the pan from the oven and immediately sprinkle with slivered almonds, pressing them gently into the surface of the cake. Let the cake rest for 4-5 minutes, then cut. You can cut it into squares, rectangles, or any sort of fancy shape! Transfer pieces to a wire rack to cool.
- I've heard this is better if you store it wrapped in foil for several days before serving, but I've never done it.
Nutrition Facts : Calories 613, Fat 9.2, SaturatedFat 1.6, Cholesterol 3.8, Sodium 126.8, Carbohydrate 124.9, Fiber 4.5, Sugar 60.7, Protein 11.5
TISHPISHTI (SPANISH WALNUT CAKE WITH SYRUP)
Provided by Molly O'Neill
Categories dessert
Time 1h45m
Yield Eight to ten servings
Number Of Ingredients 11
Steps:
- To make the syrup, boil the sugar and the water with the lemon juice for 15 minutes. Stir in the rose water. Cool and refrigerate.
- To make the cake, preheat the oven to 350 degrees. Mix all the ingredients thoroughly. Line the bottom of a cake pan with foil or greaseproof paper. Brush the foil with oil or melted butter, pour in the cake mixture and bake for 1 hour, until browned.
- Immediately turn the cake out into a deep dish. Peel off the foil or paper, cut the cake into serving pieces and put them on plates. Drizzle syrup over each piece, allowing them to absorb the syrup for 15 minutes, and serve.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 15 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 67 grams, TransFat 0 grams
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