Breaking the fast, breaking the diet: Tamara Aharoni’s maple pound cake

Many of those fasting on Yom Kippur break the fast with a modest slice of pound cake, accompanied by a cup of tea or coffee – and that’s it. This is what the body asks for after more than a full day of fasting. The big hunger will probably arrive only the next day.

Here, Tamara Aharoni with a recipe for a soft maple cake made with spelt flour, perfect for just this. A simple, airy, addictive pound cake made in one bowl, easily and quickly, that soaks up the sweet maple syrup. If you want to upgrade it a bit more, sprinkle pecans on top.

10 minutes work, easy to prepare, 20*20 square pan

2 eggs

¾ cup sugar

½ cup maple syrup

1 tsp vanilla extract

1 tsp cinnamon

½ cup oil

1½ cups self-rising spelt flour

50 g finely chopped pecans

A pinch of salt

1. Preheat the oven to 170°C and line a 20*20 cm square pan with baking paper.

2. In a large bowl, mix eggs, oil, sugar, maple syrup, vanilla extract, and cinnamon into a uniform mixture.

3. Add the flour and chopped nuts and mix briefly, just until the flour is incorporated evenly.

4. Transfer the mixture to the pan and sprinkle the pecans on top. Bake for about 35 minutes, until the cake is golden and a toothpick inserted in the center comes out with moist crumbs.

5. Remove the hot cake from the oven and immediately pour half a cup of maple syrup over it.