A new book by master baker Micky Shemo is cause for celebration. The book,
beautifully designed and photographed, Shabbatot Vehagim is divided into
chapters, each dedicated to a holiday, and in each chapter one can find clearly
marked “easy” recipes, as well as gluten-free ones.
HONEY CAKE Makes two 30-cm. loaves
Shemo adds a few
words to each recipe, inviting readers to share his memories, inspirations and
fancies. The book was published by Al Hashulchan magazine.
This is a gluten-free honey cake that can be
enjoyed by everybody. The tapioca-meal makes it a little less coarse than other
cornmeal cakes. Douse the cake with syrup as soon as it is out of the oven, and
it will stay moist for a week.
✔ 2 large eggs
✔ 1⁄2 cup sugar
✔ 2 Tbsp.
✔ 1 tsp. vanilla extract
✔ 1 cup tapioca flour
✔ 1 sachet baking powder
1⁄4 cup oil
✔ 1⁄2 cup orange juice
✔ 1⁄4 cup pine nuts
For the syrup:
✔ 1 cup
✔ 11⁄4 cups water
✔ Zest of 1⁄4 orange Make the syrup:
In a small saucepan
bring to a boil the sugar, water and orange zest.
Lower the heat and
simmer about 1 minute until syrup thickens a little. Cool to room
Heat oven to 160º and oil the baking pans.Prepare
Beat eggs, sugar, honey and vanilla at medium speed about 5 minutes
until light and fluffy.
Lower speed and add the flour, baking powder, oil
and juice. Mix until smooth.
Pour into baking pans, smooth tops and
sprinkle pine nuts. Bake 25 minutes or until done. Pour the syrup on the cakes
as soon as they come out of the oven. Store covered for about a
Omit pine nuts and add to the batter 8 chopped dry
dates.SWEET HALLA WITH RAISINS Makes 3 large hallot
More a cake than a
bread, this halla is perfect for the holidays.
✔ 50 gr. fresh yeast or 1
sachet dry “shimrit”
✔ 3⁄4 cup sugar
✔ 2 cups + 2 Tbsp. cold milk
✔ 1 kg. flour
✔ 2 eggs
✔ 150 gr. butter, cut into cubes
✔ 1 level Tbsp. salt
✔ 1⁄2 cup dark
✔ 1⁄2 cup light raisins
✔ 1 egg for brushing Prepare batter:
and sugar in a mixer bowl and dissolve in cold milk.
Add flour, eggs and
butter and mix with kneading hook about 10 minutes on medium- low speed until
Add salt and knead 1 more minute. Add raisins and knead until
evenly spread in the batter.
Transfer to an oiled bowl, cover with
plastic wrap or moist kitchen towel and leave to rise about 1 hour.
Take out of the bowl, divide to 6 parts, roll each part into a 30-cm long
“sausage.” Shape the hallot using 2 parts for each.
Place in paper-lined baking
sheets, cover with kitchen towels and let rise for 1 hour.
Heat oven to 175º,
brush hallot with beaten egg and bake 25-30 minutes or until golden in
color.APPLE, NUT AND CARDAMOM LOAF Makes two 25-cm long loaves
cardamom to your apple cake, and you’ll be pleasantly surprised.
✔ 3 large eggs
✔ 3⁄4 cup white sugar
✔ 3⁄4 cup light brown sugar
21⁄2 cups flour
✔ 1 sachet baking powder
✔ 1⁄2 tsp. cinnamon
✔ 1⁄4 tsp. cardamon
✔ 1 cup sour cream (200 gr.)
✔ 50 gr. melted butter
✔ 2 green apples, peeled and
✔ 1 cup chopped pecan nuts
Heat oven to 170º and grease pans with
Beat eggs with both sugars about 5 minutes at medium speed until
fluffy. Mix flour, baking powder, cinnamon and cardamon in a separate bowl.
Change the attachment of your mixer to kneading hook and add sour cream and
flour mixture, alternating the two. Add melted butter while kneading. Then add
the apples and nuts and mix only until smooth.
Pour into baking dishes and
Bake about 45 minutes or until done.Variation:
1⁄4 tsp. dry ground ginger or 1⁄4 tsp. ground cloves to the flour
mixture. For a fluffier texture, sift dry ingredients just before mixing into
batter.SUGAR-FREE ORANGE MUFFINS WITH PISTACHIO Makes 12 muffins
combination of orange and pistachios is refreshing and makes these muffins
perfect for breaking the fast.
✔ 2 eggs
✔ 1⁄4 cup canola oil
✔ 1⁄4 cup
✔ Zest of 1 orange
✔ 1 cup flour
✔ 1⁄3 cup sugar substitute
sachet baking powder
✔ Halved pistachio for garnish
✔ 1⁄4 cup shelled pistachio
Heat oven to 180º. Grease a muffin tin with oil. Beat eggs in a bowl, add oil,
juice and zest and mix well. In a separate bowl, mix all dry
Pour egg mixture into the dry mixture and mix until smooth.
Add pistachio and mix a little. Pour into the baking tin, up to 2⁄3
Sprinkle a few halved pistachio nuts on each muffin.
15-20 minutes or until done but not dry. Keeps in an airtight jar up to 3 days.