When I was growing up, my Mom would always serve seasonal fruit after dinner. When she would occasionally forget, my siblings and I would sit at the table longer than usual wondering where our nightly serving of fruit was. Because we expected fruit every night instead of a sweeter dessert like cakes or pies, none of us really developed much of a sweet tooth.
On very special occasions, we would pick up a cake from the Japanese or Chinese bakery nearby. I love Asian cakes because they often incorporate fruit and have just a hint of sweetness. When we got older and would go to friend's birthday parties, American sweets were a shock to the palate. To this day, I don't care for most American sweets! I sometimes wonder if my Mom knew exactly what she was doing.
The most famous dish of all on Rosh Hashanah is perhaps the simplest; apples dipped in honey, an edible prayer for a sweet year. Here's my updated take on a classic apple and honey cake for dessert: Light and airy Japanese sponge cake with whipped cream, spiced apples and honey rolled in. The end result is an unexpected take on a classic with a beautiful presentation and just a touch of sweetness to last all year.
Total Prep Time: 1.5 hrs
Total Cook Time: 4 hours
Ingredients – For the cake:
Ingredients – For the cream:
Ingredients – For the apple filling:
Anyone you invite to collaborate with you will see everything posted to this Booklet and will have full access to edit Clips.
You will not be able to recover your
Are you sure you want to delete it?