In honor of Rosh Hashanah, we turned to two of the best confectioners of the city of Haifa, in order to share with you, the Haifaites, the honey cake recipes of champions: Aryeh Abramowitz of Shani Confectionery and Miki Shmo. Here are their recipes…
Honey cake recipe by Aryeh Abramowitz Makondatoria Shani - the oldest confectioner in Haifa
The story of the Shani chain began with a young baker named Alexander Englander, who came from Austria and was known by the nickname shany Teveder On Hatzamtu Street in Haifa in 1964
The ingredients for the honey cake:
0.500 grams of honey.
0.300 grams of oil.
0.200 grams of apricot jam.
0.300 grams of water
0.500 raising flour.
4 eggs No. 2.
0.50 grams of soda for drinking
spoon clove
A teaspoon of cinnamon
Preparation:
Put all the ingredients, except the flour, into the mixing bowl. Mix for about 3 minutes at medium speed with the "guitar". Then add the flour and continue to mix, at medium speed, for another 5 minutes until a smooth texture.
Pour the mixture into a silicone mold or into an oiled and floured mold.
Sprinkle nuts, raisins, berries or other toppings of your choice on top.
Preheat the oven to 160 degrees and bake for about 40 minutes.
A sweet and happy holiday, Maria, from Shani Confectionery, which has been making honey cakes for Rosh Hashanah for 54 years.
Mickey's name: recipe for the "milk and honey butter" cake
pastry chef SHEMO It is a family business, which was established as a Haifa bakery in 1992, by Itzik and Ruti Shmo. The first store was a great success upon its opening, and won the heart of the second generation in the family who decided to join the family business and take the vision forward. SHEMO It is a family business that was established as a Haifa bakery in 1992, by Itzik and Ruthi Shmo. The first store was a great success upon its opening, and won the heart of the second generation in the family who decided to join the family business and take the vision forward.
Recipe for 2 honey cakes, measuring 25 cm x 7 cm
The cake consists of a large number of ingredients, but the process of making it is easy and simple. I call it "milk and honey butter" because of the wide variety of ingredients it contains, including milk, apple juice and almonds.
List of ingredients for honey cake:
170 grams (1/2 cup) honey
120 grams (1/2 cup) canola oil
2 L size eggs
120 ml (1/2 cup) milk
1 teaspoon instant coffee
100 ml (1/2 cup) apple cider
245 grams (3 / 4 1 cups) sifted flour
1/2 teaspoon baking soda powder
A pinch of ground cardamom (optional)
90 grams (3/4 cup) demerara sugar
Pinch of salt
For decoration:
1/2 cup sliced almonds
List of ingredients for whipped vanilla cream:
120 ml (1/2 cup) milk
2 egg yolks
1/4 grated vanilla stick
50 grams (1/4 cup) of sugar
10 grams (1/2 tablespoon) cornflour
1 tablespoon soft butter
180 ml (3/4 cup) sweet cream
preparation method:
1. Heat the oven to 170 degrees.
2. Prepare the cake: heat the milk and dissolve the coffee in it.
Transfer to the mixer bowl and mix well with a "guitar stirrer" the honey, demerara sugar, oil, eggs and apple cider.
3. Sift together all the dry ingredients: flour, baking soda powder, baking powder, cinnamon, ground cardamom (optional) and salt and add slowly to the bowl and mix until a uniform mixture is obtained.
4. Pour into 2 rectangular baking pans measuring 25 cm each (slightly greased with baking paper) and sprinkle sliced almonds on top.
5. Bake for about 45-50 minutes until the cake is ready/the toothpick that comes out in the center with a few moist crumbs.
6. Cool well with a wire rack.
7. Prepare the cream: Pour milk into a medium pot, scrape the grains from the vanilla stick and add to the pot along with half the vanilla stick and bring to a boil.
Beat egg yolks with sugar and cornflour to a uniform mixture. Pour a ladleful of the hot milk into the yolk mixture and mix well to compare temperatures, pour all the mixtures into a pot and continue to cook on a low flame while stirring until it bubbles lightly.
Transfer to the mixer bowl and mix for about 5 minutes with the "guitar stirrer" until the cream cools down to "body heat" temperature. Add the softened butter and continue to mix until it is absorbed and a smooth mixture is obtained, filter and refrigerate for about 3-4 hours.
Whip the sweet cream until soft and "fold" into the cooled cream. Transfer to a piping bag with a smooth piping nozzle with a diameter of 1 cm, and refrigerate until the "assembly" time.
8. Assemble and serve: Cut each cake into 2 equal parts (as for a sandwich), sprinkle circles on each of the cakes and cover/close the baked top with the almonds.
9. Transfer to a tray and serve.
There is no importance for food on Israeli holidays. This is the secular view that has diluted the essence of the holidays and their religious and national sanctity to nothing, and what we are left with is an annual parade of music and honey and apple cakes.
The time has come for the secular Zionist public to stand up from the ruins of the destruction of the national holidays and the Jewish identity and not let the anti-religious elements on the one hand, and the Hasidim who try to take ownership on the other hand, disconnect it from its true and rooted identity.
You will leave the kneidelach recipes for pancakes and cakes in baking groups. If you want to welcome the holidays, it's with taste and not with delicacies.
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