About the Author:
Janna Gur was born and raised in the former Soviet Union and immigrated to Israel in 1974. She is the founder and chief editor of the leading Israeli food and wine magazine. She lives in Tel Aviv, on Israel’s Mediterranean coast.
Eilon Paz is a freelance photographer who specializes in travel, editorial, and commercial photography.
Other contributors to this volume are Rami Hann, a translator and writer with extensive experience in cooking and food journalism; Adam Montefiore, who wrote the Wine and Olive Oil chapters and contributes to the Oxford Wine Companion, Hugh Johnson’s Pocket Wine Book, and The Wine Route of Israel; Orly Pely-Bronshtein, a chef and veteran food journalist and the author of best-selling volumes such as the Kitchen Helper series; and Ruth Oliver, a chef and pastry chef who teaches in the best cooking schools in Israel and is the author of More Chocolate, among other cookbooks.
Excerpt. © Reprinted by permission. All rights reserved.:
Apple, Cinnamon and Walnut Cake
Every family has its recipe for a favorite apple cake. This one is attractive, perfumed with cinnamon, and has the added treat of crunchy walnuts.
Ingredients
5 large baking apples, peeled and cored
juice of half a lemon
2 cups flour
1 teaspoon cinnamon
1 tablespoon baking soda
pinch of salt
3 eggs
1 cup sugar
3/4 cup oil
5 tablespoons brandy or calvados
1 teaspoon vanilla extract
3/4 cup walnuts, coarsely chopped
For dusting
2 tablespoons sugar
1 tablespoon cinnamon
1. Preheat the oven to 350°.
2. Cut 3 apples into a ½ inch dice. Slice the remaining 2 apples into 8 wedges each, sprinkle with lemon juice and set aside.
3. Sift the flour with cinnamon, baking soda and salt.
4. Using an electric mixer, beat the eggs, sugar, brandy and vanilla extract until pale and thick, about 8 minutes.
5. Lower the speed and gradually add the oil and then the flour to the egg mixture.
6. Fold in the diced apples and chopped walnuts and pour the batter into a well-greased 10" springform pan. Arrange the apple wedges in the center of the cake in a flower pattern. Combine sugar and cinnamon and sprinkle on top.
7. Bake for 60-70 minutes until the cake is golden and a toothpick comes out dry with a few crumbs adhering.
8. Cool for 10 minutes, release from pan and cool completely on a rack.
Cooking Time: 1 hour and 40 minutes (including baking time)
"About this title" may belong to another edition of this title.