Tuesday, September 1, 2009

More sweetness, more calories.

Have you been like me, procrastinating on the High Holiday and Jewish New Year Cards... maybe we can still get some from Lindsey, of the BlueCricket in the U.K. Aren't her original watercolor cards just perfect? If you like dreidels, check out those cards from her as well!

And from Rakusen (AKA the Recipes of Denise Phillips) an Apple Pomegranate Cake... My American readers... Sorry for not exchanging the metric for English, but here is a metric cooking conversion site.

450g eating apples, peeled, cored and chopped
1 pomegranate – remove outer skin and white pith
1 tablespoon vegetable oil – to grease tin
225g Self –raising flour
150g dark soft brown sugar
110g Rakusens margarine
2 eggs, beaten
100ml soya milk / single soya cream (Alpro)/ milk
2 tablespoons clear honey, warmed slightly
1 teaspoon ground mixed spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
Garnish: Icing sugar and ground cinnamon

Pre-heat oven to 180°C/350°F/ Gas 4. Line and lightly oil a deep 18 cm (7 inch) round cake tin with non- stick baking parchment paper.
Cream together the butter, sugar, until light and fluffy.
Add the eggs, a little at a time, beating constantly. Stir in the flour, cinnamon, spice, milk /soya milk / cream, baking powder and honey.
Add to the mixture, mixing thoroughly. Fold in the apples and pomegranate seeds so that the mixture is a soft dropping consistency.
Pour into the prepared cake tin.
Bake for 50 minutes until well risen and firm to the touch. Turn out on to a wire rack to cool.

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