• on March 19, 2007

Darlington Hebrew Congregation בית שלום

Blue Poppy Seed Cake

4oz poppy seeds
8fl oz milk
8oz butter
8oz light brown sugar
3 eggs separated
8oz plain wholemeal flour
1 and quarter tsp baking powder
 1. Oven to 180ºC, line and grease 8 inch tin
2. bring poppy seeds and milk to boil and leave to cool 25mins
3. cream butter and sugar, add egg yolks
4. fold in flour and baking powder
5. stir in poppy seed and milk mix
6. whisk egg whites to stiff and fold in
7. Bake 1 hr until centre firm, leave to cool in tin

Chocolate Cake, Lokshen pudding, Purim Safra

This is our very first recipe exchange recipe and comes from fittingly our Kiddush organiser, Joyce. She say she got the recipe years ago from a friend and that it freezes very well. You can decorate and sandwich it with chocolate butter icing etc.
Joyce’s Chocolate Cake.
7 oz. SR flour
1 oz. cocoa
8 oz. caster sugar
4 oz. Margarine
5 tbsps. cold water
5 tbsps. evaporated milk
1/2 tsp. vanilla essence
2 eggs
 Mix everything in mixer, bake 30-35 mins at 190º in 2, 7″ round tins
 Shirley’s  Lokshen pudding
6ozs cooked and drained lokshun ( fine vermicelli)2 eggs1oz ground almonds (optional)A dessert spoon of lemon juice3ozs sugar2ozs or 3ozs sultanas1oz butterMethod: Beat eggs lightly and mix with all other ingredients. Turn into greased ovenproof dish, sprinkle lightly with cinnamon and bake in moderate oven for 45 minutes.Nicer served hot with cream or ice cream. Enjoy.
Shirley says this was her mum's recipe.
Libyan Purim Safra
 This is from the JC. The newspaper cutting says it is a fun Purim treat amongst Italian Jews 
 who came originally from Libya.
 It also went down very well in Darlington!
300g semolina
1 egg
100g sugar
50g raisins
100ml water
100ml sunflower or corn oil
2tsps baking powder
pinch salt
 20-25 blanched almonds
handful sesame seeds
for honey glaze
150ml water
150g sugar
 3tbsps honey
zest of I orange or 1 tbsp. orange water
1. oven to 180º, line 22cm square dish or tin with 
baking parchment (not loose bottomed)
2.toast semolina for 10 mins in oven spread out on a 
baking tray, shake after 5 mins
3.mix egg, sugar, raisins, water, oil, baking powder
 and salt. Fold in the semolina and pour into baking tin
 marking diamond shapes with sharp knife (about 20 pieces)
5. place almond on each diamond and sprinkle sesame 
seeds over then bake 15 mins, remove from oven, mark pieces again and return to oven for 15-20mins
6. make honey glaze, gently heat ingredients, stirring
 until sugar is dissolved bring to boil and boil 2 mins.
7. LEAVE CAKE IN TIN and pour glaze over (Looks like far
 too much but it does all soak in!) Return to oven for 
2mins then leave to cool and cut into the diamonds squares when cold.
The idea of this recipe exchange is for DHC members to swop recipes that they have made for a Kiddush or other DHC event. It will not matter at all if we get different versions of the same item e.g. chopped herring . Please add any tips and something about where you got the recipe from when you send it to info@darlingtonhebrewcongregation.org.uk

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