RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Ginger Pear and Almond Cake - pareve
The Jewish Bulletin of Northern California has started off the new civil year with two new food columnists. In her first column, Louise Fiszer writes about the Israeli traditions for hosting on Shabbat. She writes: "For most Israelis entertaining on the weekend means fruits, sweets, cake and coffee after a Shabbat dinner or lunch. If you're lucky enough to be invited you'd better be more than a little hungry since the Israeli cook serves ample portions and a many-splendored variety ... A wonderful tradition to export to the USA." Here is one of the recipes she recommends for a dessert tray. Ruth GINGER PEAR AND ALMOND CAKE ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 12 4 cups cored and coarsely chopped ripe pears (about 5 or 6 pears) 2 cups sugar 1/2 cup vegetable or canola oil 2 eggs, beaten 2 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1 teaspoon ground ginger grated zest of 1 lemon 2 tsp. baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 1 cup chopped almonds confectioners' sugar Preheat the oven to 350 degrees. Grease a 10-inch round cake pan. Combine pears and sugar in a medium bowl and let stand 15 minutes. Combine oil with eggs and add to pears. In another bowl, combine flour, cinnamon, nutmeg, ginger, lemon zest, baking soda and salt. Stir into pear mixture. Add vanilla and almonds. Pour into prepared pan and bake until cake tester inserted in center comes out clean, about 45 minutes. Cool on a rack about 20 minutes before turning out. Invert onto a serving platter and dust with confectioners' sugar. --- Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of "Jewish Holiday Cooking." She is Recipe Queen at Virtual Vineyards; check out recipes in Company's Coming (www.virtualvin.com/foodshop). (c) 1999, San Francisco Jewish Community Publications Inc., dba Jewish Bulletin of Northern California. www.jewishsf.com/jb/cook.htm
