Coulant literally means ‘flowing’, which is how the centre of this cake should be when hot. For best results chocolate spread should be cold and placed right in the middle of the batter and well covered so it doesn’t dry out. Be adventurous with your fillings - try chestnut puree, or a mixture of peanut butter, chocolate spread and sea salt.
By Lisa Stander-Horel and Tim Horel, April 3, 2014
This is an adaptation of Marcy Goldman’s original Caramel Matzah Crunch from A Treasury of Jewish Holiday Baking. Do use the whole box of matzo and make as many layers as possible, which leads to an incredible flaky base. Make this well ahead —it takes a long time to cool.
Makes: 12 to 16 pieces
Peparation: 10 minutes
Cooking: 20 to 22 minutes (plus 3 - 4 hours cooling)
My name is Paul A. Young and I am a cake-a-holic. I cannot imagine my life without the humble cake, whether it’s for afternoon tea, a quick coffee break or a stolen hour gossiping with friends. Moist and sticky with crunchy cocoa nibs and an aromatic sweet-spiced syrup, these cakes are the perfect dessert served warm with real vanilla ice cream or cold with rooibos or Earl Grey tea.
Making your own hummus means that, with practice and by trial and error, you can flavour it just the way you want. Play around with the seasonings like garlic, tahini and lemon juice to obtain a hummus to your taste.
The tahini you use can dramatically affect the flavour of your hummus. Raw tahini is stronger while canned, roasted tahini has a milder, nuttier flavour.
This cake is very fast to make and can be put together in one bowl. It is also a healthier option and the carrots and pineapple count towards your ‘5 a day’ so ideal for family Purim celebrations.
Preparation Time: 15 minutes
Cooking Time: 1 hour
225g plain flour
2 tbsp poppy seeds
175g caster sugar
1 tsp bicarbonate of soda
Cakis are tiny savoury biscuits - perfect with a Purim drink. You can add all sorts of things to the basic recipe to flavour them such as green olives, anise seeds, sun-dried tomatoes, pickled cucumbers, nuts and anchovies. I have used olives, capers, jalapeno peppers and nuts.