Banana, tahini and spelt cake + variations {gluten free option}

I baked a cake and ate it, too!

Eating a slice of cake is a rare treat for me! I have been living with peptic ulcer for the past year and just as I was getting used to my very restricted daily diet, I was diagnosed with osteoarthritis. I was relieved to learn the cause for the chronic pain in my hands, but the diagnosis limited my diet even more.

There are only a handful of foods I don’t like to eat, so it was difficult to accept the need to eliminate so many of my favorite foods from my diet; despite the benefit to my own well-being.

The list is long: dairy; legumes; all wheat products except spelt; caffeinated and alcoholic beverages; high-fat foods including chocolate and butter; and cruciferous vegetables like broccoli, cabbage, cauliflower, kale, collards, and more. Added to the list are members of the solanaceae/nightshade family: tomatoes and tomato products; potatoes; eggplant; bell peppers and chili peppers. Most desserts have to take a hike, including cakes, cookies, pies, pastries and doughnuts. And hit the road spicy, acidic, and fried foods!

Good Heavens… WHAT’S LEFT?!  I felt uninspired to cook and blog but I’m reinventing my thinking and focusing on what I CAN eat, instead of dwelling on what I can't. As I slowly adjust to this new restrictive diet, I admit I feel a lot better, energized. I’m very excited to explore new ingredients and develop new recipes.

Bananas are a great source of potassium, magnesium, manganese, and fiber, plus vitamins B6 and C. I read that adding three bananas to a healthy diet may help prevent ulcers and reduce ulcer pain. You can simply eat bananas, add them to a smoothie, or consume them in any other way you may enjoy.

This incredibly moist banana cake is made with olive oil and tahini! Just the kind of cake that satisfies my sweet tooth cravings! Whenever I have very ripe bananas, that's a good excuse to make it.  Okay… so maybe I leave them on purpose to over- ripen, just so I can make it. :-)

I love to eat this cake warm, straight out of the oven. Have a wonderful week and go make yourself a sweet treat! XOXO

Banana, tahini and spelt cake + variations {gluten-free option}

Makes one 8 1/2-by-4 1/2-inch loaf cake or 6 cup bundt cake

This cake is really easy to make.  It’s not too sweet and has a perfectly fluffy and moist texture - thanks to the combination of olive oil and tahini.

Baker's notes:

• Baking times may vary between 30 to 38 minutes depending on the shape and material of the pan you are using.
  

• If using a bundt pan, make sure to grease the pan thoroughly, and dust it with flour. This will prevent the cake from sticking to the pan.

Ingredients

Unsalted soft butter for greasing the pan
1 1/4 cups white spelt or gluten-free flour all-purpose flour plus 1 tablespoon for dusting the pan
2 tsp baking powder
a pinch of salt
1 cup mashed very ripe bananas (about 3 small or 2 medium bananas)
2 large eggs
1/4 cup raw tahini
½ cup light brown sugar, packed or demerara sugar
125 ml (1/2 cup) extra virgin olive oil

Variations:

Banana chocolate chunk cake - add 50gr. chopped dark chocolate 50% cocoa.

Banana nut cake - add 1/3 cup chopped toasted walnuts, pecans or hazelnuts to the batter and sprinkle on top as well.

Banana blueberry cake - add 1/2 cup fresh blueberries.

Banana chocolate marble cake - mix 2 TBS sifted dutch cocoa powder with 2 TBS boiling water and add to third of the cake batter, whisk to combine. Pour batter into prepared pan alternating plain and chocolate. Swirl with a knife.

Method

Preheat oven to 350°F (180°C) with a rack in the lower third

Grease pan with butter using a pastry brush. Dust pan with flour and tap out any excess flour.

In a medium bowl, sift together dry ingredients and set aside.

In a large bowl, whisk together the rest of the wet ingredients.

Combine both and whisk just until you get a smooth batter. (Over mixing will result in a chewy, dense texture).

Pour into prepared pan and bake until a toothpick inserted in center comes out clean, 30-38 minutes *see notes.

Cool cake 10 minutes in pan; then turn out of pan onto a cooling rack and cool completely.

Covered tightly in plastic wrap or in an airtight container, cake will keep fresh at room temperature for up to 4 days.

Mini Panettone yeast doughnuts

To say that Hanukkah is my favorite holiday is an understatement! I mean, no other holiday can beat eight days of fried foods!
I used to eagerly wait the entire year for Hanukkah to come around and devour my mom's latkes and sufganiyot-Jewish jelly doughnuts. While most kids ate cold store-bought doughnuts filled with a neon industrial jelly, we ate warm yeasted doughnuts right out of the fryer, dusted with confectioners' sugar and filled with homemade strawberry jam. It was a real treat!

Nowadays, sufganiyot come in an array of flavors and toppings. In Israel, jelly doughnuts are typically sold around Hanukkah, unlike in the states where doughnuts are sold year round.
Around the same time of year, panettone which is an Italia-Milanese sweet bread loaf, is usually prepared and enjoyed for Christmas and New Year.

This Hanukkah-Christmas mini panettone doughnut combo is inspired by a trip I took to northern Italy a few years ago, and although I still stay true to the classic old-fashioned jelly filled doughnut as my Hanukkah go-to, these panettone doughnuts are simply heavenly! The buttery brioche dough is studded with candied orange peel and rum-drunken dried cranberries. They're like fried clouds; golden crisp on the outside and fluffy on the inside. The dough is a breeze to make, and you can get the kids to help you cut up the doughnuts. Watch them disappear straight out of the fryer! Once you taste a warm, freshly-made doughnut you'll be hooked, too!

Happy Hanukkah! xoxo

Mini panetonne yeast doughnuts

Makes about 30 doughnuts

Tal Shofman-Schejter

This is my go-to recipe for making different variations of doughnuts. I've been using this recipe ever since I got married and wanted to continue Mom's tradition, even when we lived oceans apart.
You can make the dough a few hours before you plan to fry them. Simply let the dough rise in a warm place for about an hour (or until double in size) and place in fridge until you are ready to make the doughnuts.

Baker's notes:

• Start by making the rum drunken cranberries as you'll need them for the dough.
  

• If you don't have a deep fryer, a Dutch oven is an ideal alternative.
  

• You will also need a candy/deep-fry thermometer, which can be purchased in any kitchen supply store.
  

• Keep the doughnut holes and fry them in a separate batch.

Ingredients

For the candied fruits:
1/4 cup candied orange peel, cut into small dice
1/4 cup dried cranberries or cherries
1/2 cup dark Rum
2 tsp sugar

For the doughnuts:
1/2 cup warm water (110 degrees F)
2 tsp active dry yeast
3 Tbsp + 1 tsp sugar
1/2 cup whipping cream, room temperature
40 gr. cold unsalted butter, cut into pieces
1 large egg + 1 large yolk, lightly beaten
2 2/3 - 3 cups flour plus extra for rolling
Canola or vegetable oil for deep frying

For the glaze:
1 cup confectioners' sugar, sifted
1 Tbsp. 3% milk

METHOD:

Rum-drunken cranberries/cherries
In a small pot, bring dark Rum and sugar to a simmer. Add cranberries/cherries and continue simmering until the fruit absorbs all the Rum. Transfer to a small bowl and let it cool completey.

The dough
In the bowl of an electric mixer fitted with a dough hook attachment, place yeast, 1 tsp sugar and 1/2 cup warm water. Whisk together and let stand for 5 minutes until foamy.

Add whipping cream, butter, egg, 3 Tbsp. sugar, 2 2/3 cups flour and beat on the lowest speed for 1 minute until combined, then beat on highest speed for 5 minutes until a smooth, soft dough (not tacky) forms. Add in more flour as needed. Add the fruits (keep 2 tablespoons of fruits for garnish) and mix for a minute more until evenly distributed.

Transfer dough into a large bowl dusted with flour. Cover with plastic wrap, and let dough rise until it doubles in bulk (about an hour).

In the meantime, cut 30 3-inch parchment paper squares (As each doughnut will proof on a separate parchment square). Arrange two baking sheets with the parchment squares. Have a colander and a slotted spoon ready.

Gently punch down the dough. Roll the dough out (using as little flour as needed) to a 1-cm thickness (1/2 an inch).  

Using a 2-inch round cutter, cut out doughnuts as close together as possible, dipping the cutter in flour before each cut. Use a 1-inch round cutter to cut a hole in the center of each doughnut. (You can save the holes and fry them or just keep re-rolling scraps to make more doughnuts).

Carefully transfer each doughnut to a parchment square. The doughnuts will have time to proof uncovered during the time it takes to heat the oil.

Heat 4-5 cm. (about 2 inches) of oil in a large stockpot to 165 C/325 F, working in batches so as not to crowd the pan.

Lift a doughnut with the parchment and carefully dip it in the oil while holding the tip of the paper with your fingers, allow the doughnut to slide off of the paper. Fry doughnuts until golden brown.

Use a slotted spoon to transfer to a colander to drain.

In a medium bowl whisk together the confectioners’ sugar and milk until completely smooth. Dip each doughnut in the glaze and serve. 

*This recipe was originally published in Laisha Magazine.

Chocolate chunkies friandies {no bake + gluten free option}

Your High Holiday FRIENDies!

Rosh Hashanah kicks off the beginning of a month-long celebration of Jewish holidays, traditionally eating sweet foods and expressing our wish for a sweet year.
These grown-up decadent chunky "truffles" bars and oh-so-easy recipe can be serve as Rosh HaShanah dessert or as a lovely hostess gift, and pair especially nicely with tea.

These little treats -- friandies -- were born while I was a pastry chef at Rialto. After my first dessert menu change, and a few holiday parties, I found myself with bits of garnishes and dessert components that I realized I could repurpose. I used the leftover espresso-cardamom chocolate ganache from the espresso float dessert as the base, and whatever we had on hand, went in the mix; granola from the brunch menu, crushed croquant from a special birthday cake order, dried cherries in port from a holiday party tart, toasted pistachios, bits of halvah and crushed meringue cookies from the semifreddo dessert…

All this goodness was poured into a baking pan lined with plastic wrap, chilled in the fridge for a few hours until set. A heavy dusting of good quality cocoa powder on top, and voila, the most decadent friandies to serve the Rialto guests at the end of a meal. It turned out to be a huge hit!

Shana tovah ve metoka! xoxo

Chocolate chunkies

By Tal Shofman-Schejter

Makes about 45 chunkies

This recipe is versatile, you can use whatever you have on hand; spices, toasted nuts, dried fruits, chunks of halvah, liquors, gluten free or regular crushed cookies such as macaroons, digestive biscuits and other flavoring of your liking. The chunkies will keep in the fridge for a couple of weeks and if they don't disappear until then, you can easily freeze them in resalable bags or in an airtight container. These little morsels are quite addictive!

Baker’s notes:

• Since only a handful of ingredients make this recipe, it is important to use the best quality ingredients you can find, it makes all the difference! Especially when choosing chocolate and cocoa powder. I recommend using chocolate that contains at least 53% cocoa solids.
  

• Don't omit the salt. It brings out the chocolate flavor, you can't really taste it and a little goes a long way.
  

• The chunky mixture will fill only 9 x 5 inches of a 1/4 sheet pan. You can create your own adjustable pan by using aluminum foil or simply use a 9 x 6 inches toaster oven baking tray if you have one around, the chunkies will be slightly thinner.
  

• I inch pieces are perfect size for these chunkies as they are rich!

Ingredients
For the ganache:
200 gr. chocolate chips, at least 53% cocoa solids
80 gr. unsalted butter
1/4 cup heavy cream
1 tablespoon honey
1 tabelspoon brandy (optional)
1 teaspoon espresso powder
a pinch of ground cardamom
1/8 teaspoon kosher salt
For the chunkies:
50 gr. petit beurre, vanilla wafers and any other cookie, broken into small pieces
60 gr. dried cranberries or cherries
1 tablespoon granulated sugar
1/3 cup port
60 gr. dried apricots, cut into small dice
2 each large meringue cookies, crushed into small pieces, about 1/2 cup
60 gr. pistachios/blanched slivered almonds/hazelnuts, toasted

To serve
Good quality cocoa powder

Method
Line a 9 x 6 inch baking pan (see notes*) with a layer of plastic wrap, leaving a few inches overhang on all sides.

The ganache
Put all the ganache ingredients in a heatproof bowl in a double boiler set over a pan of simmering water. Making sure bowl doesn't touch the water. Gently melt, stirring with a whisk until smooth.

The chunkies
In a small pot bring port and sugar to a boil and add the dried cranberries/cherries. Simmer for 2 mintues, turn off the heat and let stand until it cools down to room temp. Strain and add with the rest of the ingredients to the chocolate ganache and stir gently with a rubber spatula until everything is well mixed.

Pour mixture in the prepared pan, lay a piece of plastic wrap directly on the chocolate mixture, refrigrate for at least 3 hours or until solid.

Dust with cocoa powder and cut into 1 inch squares. Store in an airtight container in the fridge. See notes above*

Enjoy!!!

Mini Lemon and pistachio pavlovas {gluten-free} and a new blog

Hello there, I'm so happy you are here!!!  I am so excited to finally be here with my first post!

I had been thinking about starting a food blog for quite a long time, but the perfectionist in me wanted to make sure everything was just right before launching.

You know, it's like a person who is new to cooking or baking. Eventually, you've got to take the ingredients and make the dish and surrender to the process and to the results; have fun with it, grow with it. I decided, I've got the ingredients so it's time to overcome my perfectionism and the fear of feeling 'not ready yet'. To some a hard-boiled egg is considered ready. To others, a soft-boiled egg is ideal. Who really knows what "ready" means? ;-)  I'm taking the plunge to start blogging!

I took the photos for this post a while back, during a food styling and photography workshop with the talented duo Danya Weiner and Deanna Linder from Matkonation, yet from the start I knew this recipe would be my very first post.

I was drawn to the kitchen from a very young age and have always loved cooking and baking with my parents and grandmother. They exposed me early on to a world palette that drew from Middle Eastern and European influences, and beyond. They are my greatest food inspiration!

As a little girl I remember standing on a stool with my chin barely reaching the kitchen counter, watching my mom whip up egg whites into a meringue that later would be gently folded into a chiffon cake batter. To properly teach me the difference between soft and stiff peaks, mom would flip the mixer bowl upside-down above my head. I was hooked! As I gained confidence in the kitchen, mom let me gradually add the sugar to the bowl. The best part was being seated on the counter, getting the all-important job of licking the bowl clean while the cake was in the oven!

Passover is just around the corner and what could be a more fitting recipe to start my blog than a flourless meringue-based dessert? The Pavlova!

The real challenge for me has always been preparing dessert for the Passover Seder (a Jewish ritual feast that marks the beginning of the holiday). For Passover, foods cannot contain any gluten, and has to be prepared in large quantities to feed a crowd.

This Pavlova is crisp on the outside and chewy on the inside. It's creamy, tangy and just the kind of heavenly, light dessert you need right after the enormous Passover Seder, or any other large meal.

Mini lemon and pistachio pavlovas

By Tal Shofman-Schejter

Serves 16

Whenever I'm asked for my pavlova recipe, people are always surprised how fast and easy it is to make the meringues. They are baked for only an hour and 15 minutes and the good news is you can make all the dessert components ahead of time and just leave the lemon mousse preparation for the last minute. Whip the cream for the mousse and gently fold it into the lemon curd right before you serve it.

Baker's notes:

• When making the meringue, in order to achieve the fluffy, light texture, the sugar must be completely dissolved. Rub the warm egg white/sugar mixture between your fingers making sure no sugar granules are left and the mixture is smooth to the touch.

• You'll need a candy thermometer to make the meringues. It's a very usefull tool to have in the kitchen.

Ingredients
For the meringue:
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 1/4 cups (300 g) granulated sugar
1 teaspoon distilled white vinegar
1 tablespoon corn starch

For the lemon mousse:
3 yolks + 1 large egg
3/4 cups granulated sugar
2 lemons, zested
1/2 cup fresh lemon juice
20 gr butter, cubed, room temperature
1 cup heavy cream

To serve
1/3 cup toasted and finely chopped pistachios

Method
Meringues:
Preheat oven to 100C/200F degrees. Line two baking sheets with parchment paper.

In a heatproof bowl of a standing electric mixer, combine the egg whites, cream of tartar and the sugar. Set over a small pan of simmering water. Using a candy thermometer, whisk constantly by hand until sugar is completely dissolved and mixture is smooth to the touch (*see baker's notes) and register 70C/160F degrees.

Transfer bowl to a mixer fitted with a whisk attachment and beat meringue on high speed until stiff, glossy peaks form and mixer bowl is cool to the touch; about 8-10 minutes. Add vinegar and sift in the corn starch. Whisk until just combined.

Using a pastry bag fitted with a 24mm plain icing tip or two spoons, pipe/scoop 1/4 cup mounds of meringue onto parchment lined baking sheets, making sure they are 2 inches apart.

Use the back of a spoon to create an indentation in the center of each mound. Transfer baking sheets to the oven. Bake for about an hour and 15 mintues or until meringues lifts off parchment easily and dry to the touch. Take out of the oven and cool completely. Meringues can be kept in an airtight container for up to 3 days.

Lemon mousse:
Combine egg, yolks, sugar, lemon juice and zest in a medium heatproof bowl set over a pan of simmering water. Cook, whisking constantly until mixture is thick enough to coat the back of a spoon, buttermilk like consistency. Remove from the heat. Add the butter, whisking until smooth. Strain through a fine sieve into a medium bowl and cover with plastic wrap, pressing it directly on surface. This will prevent skin from forming on top of the curd. Refrigerate until, firm and chilled, for at least 3 hours or up to 3 days.

Reserve 2 tablespoons of curd and set aside. Right before you serve the Pavlova, whip cream until soft peaks form and gently fold into the rest of the lemon curd, marble in the mousse the reserved 2 tablespoons.

Top meringues with a dollop of lemon mousse. Sprinkle with toasted pistachios and serve immediately.

Enjoy and Happy Passover to all those who are celebrating! xx

*This recipe was first published in Laisha magazine