26 March 2020 Jewish News
www.jewishnews.co.uk
P27
Wild Food / Passover Method 1. Preheat the oven to 180°C. 2. Line a baking tray with baking parchment. 3. Roughly chop the nuts. Combine the cinnamon, maple syrup, oil, vanilla essence and salt. Pour this over the nuts and transfer to the lined baking tray spreading out in a single layer. 4. Bake in the oven for 25 minutes or until golden. 5. For the compote, place the fruit (except the strawberries) in a saucepan, add the apple juice and sugar and cover with a lid. Cook for approximately eight minutes, stirring from time to time. 6. Remove the lid from the pan and cook uncovered for a further 12 minutes, until the fruit has softened and most of the liquid has evaporated. Set aside to cool. 7. Once the compote has cooled, stir in the sliced strawberries. Add a couple of tablespoons of rhubarb compote into the bottom of each glass, top with yoghurt and nut mix.
Chocolate, Hazelnut & Apple Cake This is an impressive family chocolate apple cake that also makes a great birthday cake should anyone be celebrating over Pesach. PREP 30 mins | COOK 60 mins | SERVES 10 Ingredients 4 eggs – separated 50g caster sugar 80ml honey 2 teaspoons vanilla extract 125ml vegetable oil 140g ground hazelnuts 35g desiccated coconut 35g cocoa powder 100g ground almonds 2-3 eating apples – peeled, cored, thinly sliced 100g dark chocolate chopped 1 tablespoon chopped hazelnuts
Method 1. Preheat the oven to 180°C. 2. Grease the base and side of a 22cm round loose-based cake tin and line with baking parchment. 3. Use electric beaters to whisk the egg yolks, sugar, honey and vanilla in a bowl for five minutes or until doubled in size and a ribbon trail forms when the beater is lifted. With beaters on medium-low, add oil in a steady stream, until thick and combined. 4. Combine ground hazelnuts, coconut, cocoa powder and ground almonds in a separate bowl and add to the egg yolk mixture.
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Whisk egg whites in a separate clean bowl until firm peaks form and gently fold into the hazelnut mixture. Transfer to your prepared cake tin. Top with sliced apples, arranging in concentric circles. Sprinkle with hazelnuts and chocolate. Bake for 50-60 minutes or until a skewer inserted comes out clean. Cool in the tin for 15 minutes. Transfer to a wire rack to cool.
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