Rebbetzin Chanie Wolff from Central Synagogue in Sydney, has been kind enough to share her mother-in-law Sonia's much-loved recipe. Chanie says: "Baking your own challah on a Friday is a special mitzvah (spiritual good deed) for Jewish women."
● 8 tbsp sunflower oil
● 2 medium onions sliced
● 6 garlic cloves plus 1 whole garlic bulb, skin on and washed
● 3 tbsp caster sugar
● Approx 1.2kg of beef brisket, or cholent type beef washed and cut in pieces
● 2 marrow bones
● 3 medium sized tomatoes or a 400g tin of chopped tomatoes
● 65g concentrated tomato purée
Adding height to a cake with extra layers is a simple way of making it look elegant and special. Edible flowers (maddocksfarmorganics.co.uk) are beautiful and forgiving so the frosting doesn't need to be perfectly smooth.
For the cake
● 240ml hot, strong black coffee 225g
● 150g cocoa powder
● 240g double cream
This is a gorgeous, aromatic cake that is wonderful for a tea party and makes a pretty birthday cake.
If you can't find fresh apricots, use tinned. If you like, you can make two smaller cakes and sandwich them together with the butter icing before topping with more of the icing. Or you can make the cake without the butter cream and simply decorate with a drizzle of melted dark chocolate.
Magic cakes are simply eggs, sugar, flour, butter and milk. The magic happens in the baking. The liquid batter divides into three layers: a dense, moist base; a delicate creamy middle and the top layer of light sponge. The yolks, beaten with sugar, butter, flour and milk, form the base and cream. The beaten egg whites form the Genoise sponge layer.