DOVE'S FARM BUCKWHEAT AND ORANGE DROP SCONES

DOVE'S FARM BUCKWHEAT AND ORANGE DROP SCONES

Ingredients

100g Buckwheat Flour
1 tbsp Icing Sugar
1 tsp Baking Powder
½ tsp Cinnamon
1 Egg
1 Orange rind and juice
140 ml Water
1 tbsp Sunflower Oil

Mix together the flour, sugar, baking powder and cinnamon.
Grate the orange and squeeze the juice into a measuring jug.
Add water until you have 150ml/5floz of liquid (you may not need it all, or slightly more than specified depending on the orange) . 
Mix the egg into the liquid then pour everything into the flour.
Stir to make a smooth batter.
Lightly oil a heavy frying pan and heat well. 
Put a large spoonful of batter into the hot pan, smoothing to a circle.
Cook until bubbles form and the bottom is golden, then turn over and cook on the other side.

DOVE'S FARM BLINIS

DOVE'S FARM BLINIS

Ingredients

2     Eggs
150 g    Buckwheat Flour
2 tsps    Baking Powder
300 ml    Milk
2 tbsps    Oil

Method

Whisk the eggs until frothy.
Mix in the flour, baking powder and milk.
Beat well to make a smooth batter smooth.
Heat a little oil in a heavy frying pan.
Put tablespoons of the batter into the hot pan to make 5cm/2” pancakes.
Cook until small bubbles appear and underside is golden.
Turn over the blini and cook the other side.
Continue until the batter is used.
Cover the blini with film or foil until required.

FLORENCE GREENBERG'S ALMOND MACAROONS

ALMOND MACAROON

These are an absolute Passover classic. I remember plates piled high with fragrant, chewy macaroons whenever I went to my grandmother's house during Passover.

Ingredients



4oz ground almonds
8oz caster sugar
Whites of two large eggs
1oz matzo meal
Split almonds


Method


Mix the almonds, matzo meal and sugar, then add the very slightly whipped egg whites and mix thoroughly. Oil a baking sheet and place teaspoonfuls of the mixture on it, leaving room to spread. Put a split almond on each macaroon and bake in a slow oven until a pale golden brown - about 35 minutes (350F/180C/Gas 4). Leave to cool

FLORENCE GREENBERG'S PASSOVER APPLE PUDDING

FLORENCE GREENBERG'S APPLE PUDDING

Ingredients

1lb/900g cooking apples
4tbsp ground almonds
4oz/100g sugar
1/2 tsp cinnamon
juice and rind of 1 lemon
3 eggs
Flaked almonds to sprinkle on top

Method

Peel apples and grate.
Whisk egg yolks and sugar together until light and fluffy. Add apples, almonds, cinnamon, lemon juice and rind and mix thoroughly.
Whisk the egg whites into stiff peaks and fold into the apple mixture.
Turn into a greased oven dish, sprinkle a few flaked almonds on top and bake for about 1 hour at 180 celsius.

FLOENCE GREENBERG'S HONEY CAKE

HONEY CAKE

Ingredients

2/3 clear honey
2 large eggs
1/2 cup of sugar
1/4  cup vegetable oil
2 cups of all purpose flour sifted with 2 teaspoons of baking powder
1/2 teaspoon of ground ginger
1/2 teaspoon of cinnamon
1/2 teaspoon of mixed spice
1/2 baking soda
2/3 cups of warm water

Method




Grease and line a 9 in/23 cup cake tin. warm the honey in a sauce pan until it thins.
Beat together the eggs and sugar till thick and creamy.
Sift together the flour, ginger, cinnamon and mixed spice.
 Dissolve the baking soda in warm water.
Fold the sifted ingredients and water alternatively into the beaten mixture to make a smooth and thick mixture.

 Pour into the prepared cake tin and place into the center of a moderately hot oven (325 F, 160 C, Gas mark 3) for about 1  1/4 hours.

FLORENCE GREENBERG'S PESACH SPONGE

PESACH SPONGE

Ingredients

4 large eggs separated
1/4 cup of sugar
grated lemon rind and juice of one lemon
1 tablespoon of sifted cake meal
3 tablespoons of sifted potato flour

Method

Beat the egg yolks with half the sugar till they are thick and creamy then fold the juice and rind of the lemon. 
Whisk egg whites till very stiff and add remaining sugar. Fold the egg whites into the yolks then fold in the sifted cake meal and potato flour.
Pour mixture into a greased and lined cake pan.
 Bake in moderately hot oven 375 F 190 C  gas mark 5 for 30 mins. Leave in the tin for 5 mins. then turn onto a wire tray to cool.

MRS COLE'S WHEATEN BREAD

MRS COLE'S WHEATEN BREAD

Ingredients

450 grams of wholemeal flour
50 grams of wheatgerm
2 tsp of brown sugar
1 tsp of baking soda
2 tsp of sunflower oil
pinch of salt
275ml of buttermilk




Method

Mix all the dry ingredients together then gradually add the oil and buttermilk.
Divide between two greased loaf tins.
Bake at 175 degrees centigrade for 30 minutes and then at 150 degrees centigrade for a further 30 minutes.

CLAUDIA RODEN'S PLAVA

A spongc cake without butter or any other fat is the all-purpose
Jewish cake, made every week to be eaten for tea or after supper
with fruit salad or compote. So many people have told me oftheir
mother's biscuit tin from which the wonderfully ever-so-light cake
(it is called plava in Britain) came out, and how you could never
stop eating. It is thought that the origin of the cake is the Sephardi
pan d'Espanya.
- Claudia Roden

Ingredients

5 eggs, separated
250g caster sugar
grated zest of l lemon
a pinch of salt
175g plain flour

Method

Beat the egg yolks with about half the sugar, till thick and very
pale, then stir in the lemon zest.
Beat the egg whites stiff with the salt. Add the remaining sugar
and beat to a very stiff, shiny meringue. Then fold in the yolk
mixture. Sprinkle the flour on top and very gently fold in as lightly
as possible.

Turn into a deep, oiled, non-stick springform cake tin about 23
cm (9 inches) in diameter and bake at 350°F 180°C gas 4 for about
I hour, until browned on top.