Israeli Wine Nut Cake

Israeli Wine Nut Cake Recipe - Traditional Jewish Dessert

Region / culture: Israel | Preparation time: 30 minutes | Cooking time: 60-65 minutes | Servings: 10-12

Introduction

Israeli Wine Nut Cake is a delicious and unique dessert that combines the flavors of orange, wine, and almonds in a moist and flavorful cake. This recipe is perfect for special occasions or holidays, such as Passover.

History

Israeli Wine Nut Cake has its roots in Jewish cuisine, particularly during Passover when leavened bread is not consumed. This cake is made with matzoh cake meal, which is a type of flour made from ground matzoh crackers. The addition of wine and almonds adds a rich and nutty flavor to the cake.

Ingredients

8 eggs
1.5 cups granulated sugar
0.5 tsp salt
0.25 cup orange juice
1 tbsp orange rind
0.25 cup red passover wine
1.25 cups matzoh cake meal
2 tbsp potato starch
0.5 tsp cinnamon
0.33 cup almonds, very finely chopped

How to prepare

Separate the eggs into a large mixing bowl.
Gradually beat 1.25 cups of sugar and salt into the yolk mixture until it becomes very thick and light in color.
Add the orange juice, rind, and wine. Beat at high speed until the mixture becomes thick and light, which should take about 3 minutes.
Sift together the meal, potato starch, and cinnamon. Gradually fold this mixture into the orange mixture until it is smoothly blended.
Beat the egg whites at the highest speed until they form peaks but are not dry.
Continuously beating, make the meringue by adding the remaining 0.25 cups of sugar into the whites, one tablespoon at a time.
Gently fold the meringue into the mixture. Also, fold in the nuts gently.
Turn the batter into an ungreased 10-inch tube pan with the bottom lined with waxed paper.
Bake at 325°F (163°C) for 60 to 65 minutes or until the cake springs back when lightly touched.
Invert the pan on a funnel or suspend it over a cooling rack.
Allow it to hang for 45 minutes.
While slightly warm, remove the cake by running a sharp, thin-bladed knife around the side of the pan with one long, steady stroke.

Variations

Substitute the almonds with walnuts or pecans for a different flavor profile.
Add a teaspoon of almond extract for an extra nutty flavor.
Drizzle the cake with a glaze made from powdered sugar and orange juice for added sweetness.

Cooking Tips & Tricks

Be sure to beat the egg yolks and sugar until they are very thick and light in color to ensure a fluffy and airy cake.

- Folding in the meringue and nuts gently will help maintain the cake's light and airy texture.

- Make sure to line the bottom of the tube pan with waxed paper to prevent the cake from sticking.

Serving Suggestions

Israeli Wine Nut Cake can be served as a dessert with a dollop of whipped cream or a sprinkle of powdered sugar. It pairs well with a glass of sweet wine or coffee.

Cooking Techniques

Beating the egg yolks and sugar until very thick and light will help create a fluffy cake.

- Folding in the meringue and nuts gently will help maintain the cake's light and airy texture.

Ingredient Substitutions

If you don't have matzoh cake meal, you can use regular matzoh meal or finely ground almonds.

- You can substitute the red passover wine with any sweet red wine or grape juice.

Make Ahead Tips

Israeli Wine Nut Cake can be made a day in advance and stored in an airtight container at room temperature. It can also be frozen for up to 3 months.

Presentation Ideas

Serve Israeli Wine Nut Cake on a decorative cake stand or plate for a beautiful presentation. Dust the top with powdered sugar or garnish with fresh orange slices.

Pairing Recommendations

Israeli Wine Nut Cake pairs well with a glass of sweet red wine, such as a port or dessert wine. It also goes well with a cup of coffee or tea.

Storage and Reheating Instructions

Israeli Wine Nut Cake can be stored at room temperature in an airtight container for up to 3 days. To reheat, place the cake in a 300°F (150°C) oven for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Israeli Wine Nut Cake contains approximately 220 calories.

Carbohydrates

Each serving of Israeli Wine Nut Cake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Israeli Wine Nut Cake contains approximately 8 grams of fat.

Proteins

Each serving of Israeli Wine Nut Cake contains approximately 4 grams of protein.

Vitamins and minerals

Israeli Wine Nut Cake is a good source of vitamin C from the orange juice and rind.

Alergens

Israeli Wine Nut Cake contains eggs, almonds, and potato starch, which may be allergens for some individuals.

Summary

Israeli Wine Nut Cake is a moderately high-carb and moderate-fat dessert that provides a good source of protein and vitamin C.

Summary

Israeli Wine Nut Cake is a delicious and unique dessert that is perfect for special occasions or holidays. With its rich flavors of orange, wine, and almonds, this cake is sure to be a hit with your family and friends.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Israeli Wine Nut Cake. It was many years ago, when I was just a young girl living in a small village in Israel. My grandmother, may she rest in peace, was known throughout the community for her delicious baking skills. She had a special talent for creating desserts that were both decadent and comforting, and her Israeli Wine Nut Cake was a true crowd-pleaser.

One day, as I sat at the kitchen table watching my grandmother work her magic, I asked her where she had learned to make such a delicious cake. With a twinkle in her eye, she told me a story that I will never forget.

Many years ago, when she was a young bride living in Jerusalem, my grandmother had a dear friend named Miriam who was known for her culinary prowess. Miriam had travelled extensively throughout the Middle East and had learned to make a variety of dishes from different cultures. One day, she invited my grandmother over for tea and served her a slice of Israeli Wine Nut Cake.

My grandmother was immediately taken with the rich flavors and unique texture of the cake. She begged Miriam to teach her the recipe, and after much coaxing, Miriam finally relented. Together, they spent an afternoon in the kitchen, mixing and measuring and tasting until they had perfected the recipe.

From that day on, my grandmother made Israeli Wine Nut Cake for every special occasion. She passed the recipe down to my mother, who in turn passed it down to me. And now, as I sit here in my own kitchen, preparing to bake this cake for my own family, I can't help but feel a sense of pride and gratitude for the generations of women who have come before me, sharing their knowledge and love through the simple act of baking.

The recipe itself is fairly straightforward, requiring just a few key ingredients that are common in Middle Eastern cuisine. The base of the cake is a rich and buttery batter that is flavored with a generous amount of red wine, giving it a deep, complex flavor that pairs beautifully with the sweetness of the nuts.

I start by creaming together butter and sugar until light and fluffy, then slowly adding in the eggs, one at a time. In a separate bowl, I sift together flour, baking powder, and a pinch of salt, then gradually fold this mixture into the wet ingredients. Finally, I stir in a generous amount of chopped walnuts and almonds, along with a splash of vanilla extract and a healthy pour of red wine.

The batter comes together quickly and easily, and before long, I am pouring it into a greased and floured cake pan, ready to be baked to golden perfection in the oven. As the cake bakes, the kitchen fills with the warm, inviting aroma of butter and wine and nuts, and I can't help but feel a sense of anticipation for the finished product.

When the cake is finally done, I carefully remove it from the oven and let it cool on a wire rack. The top is golden and crisp, while the inside is moist and tender, studded with crunchy bits of walnuts and almonds. I dust the cake with a sprinkling of powdered sugar and cut myself a generous slice, savoring the rich, nutty flavor and the subtle tang of the wine.

As I sit at the kitchen table, enjoying my slice of Israeli Wine Nut Cake, I can't help but feel a sense of connection to my grandmother and the long line of women who came before her, passing down their knowledge and love through the simple act of baking. I smile to myself, knowing that this recipe will continue to be a part of our family for generations to come, bringing joy and comfort to all who taste it. And as I take another bite of the delicious cake, I am grateful for the love and tradition that have shaped me into the baker I am today.