Nora's Kitchen

N O R A ' S K I T C H E N
h i g h
h o l y
d a y s
m e n u
A modern take on traditional High
Holy Days recipes

N O R A ' S K I T C H E N
H I G H H O L Y D A Y S M E N U
Selection of Dips
Rosh Hashanah Challah
Matzo Ball Soup
Gefilte Fish
Moroccan Carrot Salad
Katja's Herring Salad
Potato Latkes
Kale Salad with Apples & Toasted
Almonds
High Holy Day Fish (also known as
Shabbat Fish)
Honey Cake
Apple Fritter Cake

L E T ' S G E T D I P P I N G !
Dipping apples in honey is not the only dipping we do during the High Holy Days!
Try these simple yet delicious dips to liven up your gastronomic spread!
If you have cannellini beans, olive oil, and a lemon in your kitchen, you’re well
on your way to making this white bean dip recipe. It comes together in
White Bean Dip
seconds in the bowl of a food processor, and it’s absolutely delicious. Lemon
juice and zest fill it with bright flavour, olive oil adds richness, and the white
beans blend into smooth and creamy perfection.
1 + 1/2 cups cooked cannellini
beans, drained and rinsed
What you need
2 tablespoons extra virgin Olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
1 small garlic clove
1/2 teaspoon sea salt
freshly ground black pepper
2 to 4 tablespoons water, if needed
2 tablespoons torn fresh basil leaves
In a food processor, pulse the cannellini beans, olive oil,
lemon juice and zest, garlic, salt, and pepper until
Directions
combined. With the food processor running, slowly add the
water and process until smooth. Blend in the fresh herbs, if
desired. Serve with veggies or pita.

Hummus
1½ cups cooked chickpeas, drained
and rinsed
What you need
⅓ cup smooth tahini*
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice,
more to taste
1 garlic clove
½ teaspoon sea salt
5 tablespoons water, or as needed
to blend
Paprika, red pepper flakes, or
parsley, for garnish
Warm pita bread and/or veggies,
for serving.
In a high-speed blender, place the chickpeas, tahini olive oil,
lemon juice, garlic, and salt. Use the blender to blend until
Directions
very smooth, adding water as needed to blend, and/or to
reach your desired consistency.
Transfer to a serving plate, top with desired garnishes and
serve with warm pita and veggies, as desired.

Guacamole
2 tbsp finely chopped white onion
(or red, brown or yellow)
What you need
1 tbsp finely chopped jalapeno or
serrano chilli (or other chilli of
choice)
1/2 tsp salt
1/4 cup roughly chopped coriander
2 medium avocados
Lime juice
Place the onion, jalapeño, salt and half the coriander on a
cutting board and use a fork to mash until juicy. OR do this
Directions
in a mortar and pestle – grind into a paste.
Scrape into a bowl, add avocado and remaining coriander,
and mash to desired consistency.
Do a taste test then adjust to your taste: salt, lime juice for
sour, more chilli for spiciness.
Put in an airtight container, smooth top and cover with thin
layer of water OR olive oil. Avo is so dense, the water
doesn’t get absorbed at all. Your dip will stay beautifully
green for two days.

R O S H H A S H A N A H
C H A L L A H
What you need
1 1/2 cups lukewarm water, divided
1/4 oz active dry yeast (1 packet)
Dough ingredients
1 tsp sugar
1 large egg
3 large egg yolks
3/4 cup honey
2 tbsp canola oil
2 tsp vanilla
2 tsp salt
5-7 cups flour
3 medium granny smith apples
1/4 cup sugar
2 tbsp turbinado sugar (optional)
wash ingredients
Egg
1 large egg
1 tbsp cold water
1/2 tsp salt

Pour ¼ cup of the lukewarm water (about 110 degrees) into a large
Directions
mixing bowl. Add 1 packet of Active Dry Yeast and 1 tsp of sugar to
the bowl, whisk to dissolve. Wait 10 minutes. The yeast should have
activated, meaning it will look expanded and foamy. If it doesn’t, your
yeast may have expired, which means your bread won’t rise—go buy
some fresh yeast!
Once your yeast has activated, add remaining 1 ¼ cup lukewarm
water to the bowl along with the egg, egg yolks, honey, canola oil,
vanilla and salt. Use a whisk to thoroughly blend the ingredients
together.
Begin adding the flour to the bowl by half-cupfuls, stirring with a
large spoon each time flour is added. When mixture becomes too
thick to stir, use your hands to knead.
Continue to add flour and knead the dough until it’s smooth, elastic,
and not sticky. The amount of flour you will need to achieve this
texture varies—only add flour until the dough feels pliable and “right.”
Turn the dough out onto a smooth surface and knead a few more
times.
Place a saucepan full of water on the stove to boil.
Wash out the mixing bowl that you used to mix the challah dough.
Grease the bowl with canola oil. Push the dough back into the bottom
of the bowl, then flip it over so that both sides are slightly moistened
by the oil.
Cover the bowl with a clean, damp kitchen towel. Place the bowl of
dough on the middle rack of your oven. Take the saucepan full of
boiling water and place it below the rack where your dough sits.
Close the oven, but do not turn it on. The pan of hot water will create
a warm, moist environment for your dough to rise. Let the dough rise
for 1 hour.
Take the dough bowl out and punch it down several times to remove
air pockets. Place it back inside the oven and let it rise for 1 hour
longer.

During this final rise, fill a mixing bowl with cold water and dissolve ½
tsp of salt in it. Peel the apples and dice them into very small pieces,
about ¼ inch large. Place the diced apples into the bowl of lightly
salted water. Reserve. When you are ready to begin braiding the
dough, drain the apple pieces and pat them dry with paper towels.
Toss the apple pieces with 1/4 cup of sugar. If you’d like, you can add
½ tsp of cinnamon to the sugar to give the apples an apple-cinnamon
flavor.
Take the dough out of the oven; it should have doubled in size during
this final rise. If it has not fully risen, return it to the oven till it's had a
chance to properly rise. When the dough is ready, flour a smooth
surface like a cutting board. Punch the dough down into the bowl a
few times, then turn the dough out onto the floured surface. Knead
the dough a bit, adding flour as needed to keep it from feeling sticky.
You will have enough dough for two medium-sized challot (challahs).
Divide the dough into two equal halves. Put one half of the dough on
a smooth, lightly floured surface. Leave the other half of the dough in
the bowl covered by a moist towel. Cut the dough on the floured
surface into four equal portions.
Take one of the four portions and stretch it with your fingers into a
rough rectangle, about 1 foot long and 3-4 inches wide. Use a rolling
pin to smooth the dough, if it helps. The rectangle doesn’t need to
look perfect, and it shouldn't be too thin-- the dough needs to be
thick enough to handle an apple filling.
Sprinkle some of the sugared apple pieces across the center of the
rectangle. You should use about 1/8 of the apple pieces in each
rectangle. Liquid will collect in the apple bowl as you progress—do
not transfer the liquid to the dough, or it will weaken and become
mushy. Do your best to shake off excess liquid before placing the
apples on the dough. Leave at least 1/2 inch border along the outer
edge of the dough clean, with no apples.
Gently roll the upper edge of the rectangle down to the lower edge
and pinch to seal, creating a snake-like roll of dough stuffed with
apples. This is the beginning of your strand.

Gently and carefully roll the stuffed strand till it becomes smooth,
using gentle pressure with your hands on the center of the strand,
pulling outward as you roll. If any apples begin to poke through the
dough, repair the hole with your fingers before you continue. Re-flour
the surface as needed to keep your dough from sticking.
Taper the ends of the strand by clasping between both palms and
rolling. At the end of the rolling process, your strand should be about
16 to 18 inches long with tapered ends.
Once your apple strand has been rolled, repeat the process with the
remaining 3 pieces of dough, making sure that they are even in length
with the first strand. In the end, you’ll have 4 apple-stuffed strands.
Now your stuffed strands are ready to braid. There are a few different
ways to braid 4 strands into a challah. This recipe will guide you
through one method for braiding a round four strand challah.
Place two strands in the center of a smooth surface, running parallel
top to bottom. Place the third strand across the two strands, going
under the left strand and over the right. Place the fourth strand
directly below the third strand, going over the left strand and under
the right. You will have something similar to a tic-tac-toe board
pattern, with the center of the board being a very small square and 8
“legs” sticking out from that center. Keep the center as tight as
possible… you’ll be braiding from the center. I have numbered the
strand ends in the following diagram to make the braiding process
easier.

Take strand 1 and cross it over strand 2.
Take strand 3 and cross it over strand 4.

Take strand 5 and cross it over strand 6.
Take strand 7 and cross it over strand 8.

Take strand 2 and cross it back the opposite way, over strand 7.
Take strand 8 and cross it over strand 5.

Take strand 6 and cross it over strand 3.
Take strand 4 and cross it over strand 1.

Take strand 7 and twist it with strand 4.
Tuck the twisted ends under the challah.

Repeat this process with the remaining loose ends—twist and tuck 1
with 6, then 3 and 8, then 5 and 2.
When all of the loose ends are twisted under, gently plump the
challah into a nice, even round shape.

After the round has been braided, place it on a baking sheet lined with
parchment paper. Preheat the oven to 350 degrees F. Let the braid rise 30 to
45 minutes longer. You’ll know the dough is ready to bake when you press
your finger into the dough and the indentation stays, rather than bouncing
back. While this challah rises, you can braid the other half of the dough in
the same way, or you might choose a different braid for your second challah.
No matter which way you braid, you can conceal the apple pieces inside the
strands using the same method described above. Your second challah will
rise as the first one bakes.
Prepare your egg wash by beating the egg, salt and water till smooth. Use a
pastry brush to brush a thin layer of the mixture onto the visible surface of
your challah. Reserve the leftover egg wash. Sprinkle the top of the challah
with 1 tbsp turbinado sugar, if you wish.
Each challah needs to bake for about 45 minutes total, but to get the best
result the baking should be done in stages. First, set your timer to 20
minutes and put your challah in the oven.
After 20 minutes, take the challah out of the oven and coat the grooves of
the braid with another thin layer of egg wash. These areas tend to expand
during baking, exposing dough that will turn white unless they are coated
with egg wash. Turn the challah around, so the opposite side faces front, and
put it back into the oven. Turning it will help your challah brown evenly—the
back of the oven is usually hotter than the front.
The challah will need to bake for about 20 minutes longer. For this last part
of the baking process, keep an eye on your challah—it may be browning
faster than it's baking. Once the challah is browned to your liking, take it out
and tent it with foil, then place it back in the oven. Remove the foil for the
last 2 minutes of baking time.
Take the challah out of the oven. At this point your house should smell
delicious. Test the bread for doneness by turning it over and tapping on
the bottom of the loaf—if it makes a hollow sound, and it's golden brown
all the way across, it’s done. Because of the apples in this challah, it may
take a bit longer to bake than your regular challah recipe. Err on the side
of letting it cook longer to make sure it's baked all the way through. You
can also stick an instant read thermometer in the thickest part of the
challah-- when it reads 190, it is baked all the way through. Let challah
cool completely on a wire cooling rack before serving. Bake the second
challah in the same way.

M A T Z A B A L L
S O U P
Grandma Ritas Knaidlach Matzo balls for Soup
8 eggs (separated)
What you need
3 cups Coarse Matzo meal
3 cups Fine Matzo meal
3 tbsp schmaltz
Pinch of salt
Directions
·Mix together all of the matzo meal, schmaltz and salt
·Add enough boiling water until it resembles a dry pastry
·Allow to cool
·Beat egg whites and egg yolks separately, then combine,
then add to mixture – combining everything together
·Leave in fridge overnight
·With wet hands, shape into balls and drop into salted
boiling water, bring back to boil and turn down the heat to a
simmer. Cover the pot.
·Cook until the matzo balls have risen from the bottom and
have expanded to about twice their original size

Traditionally served with chicken soup but a vegetarian soup can
be used instead, follow the same instructions below but pack in
the Soup
the veggies!
What you need
1 onion, peeled and halved
1 to 2 leeks, white and pale-green parts only, chopped
in half crosswise
4 to 5 carrots, peeled and roughly chopped
3 parsley roots with parsley leaves, peeled
7 to 8 celery stalks, peeled and roughly chopped
6 chicken drumsticks, bone-in, skin-on
6 chicken wings, bone-in, skin-on
1½ tablespoons kosher salt
1 bunch fresh dill
Directions
·Make the soup: Place the onion, leeks, carrots,
parsley roots, celery, chicken drumsticks and wings,
and salt in a large pot. Add 3 quarts of water (around
12-13 cups) of cold water. Place over high heat
uncovered to bring the pot to boil, about 30 minutes.

Turn down the heat to a simmer, cover the pot with a lid and
allow to cook for 2 hours. Use a large slotted spoon to skim
off any impurities that rise to the surface. If the soup liquid
reduces significantly during cooking, top it off with an
additional 2 cups of boiling water.
Add the dill and simmer for an additional 15 minutes.
Remove the soup pot from the heat. Strain the soup through
a large sieve or strainer. Reserve the onion, carrots, and
chicken pieces.
Rita Pollard (née Jacks) arrived in Sydney in 1935 from the East End
recipe... this About
in London with her mother Annie and father Sam. The oldest of three
siblings she didn’t continue school in Sydney and after secretarial
college joined the family clothing business. She met my father
Dennis after he emigrated from London at 19. She was a wonderful
cook, with my grandmother instilling in her a lifelong passion for
food!
Rita’s knaidlach were exceptional- the
ingredient quantities were never
written down by Grandma Annie who
never measured anything! She just
used handfuls of matzo flour and
pinches of salt and mixed the other
ingredients in by feeling the
consistency.
How thrilled she would be to know
that her matzo ball recipe will
continue on with the generations to
follow.
Written by her daughter, Carol
Grynberg

G E F I L T E F I S H
you need
5 Stalks celery finely chopped
What
4-5 onions finely chopped
For the stock
6-8 carrots sliced
10 cups of water
Bones of fish and fish heads (if you remember to ask for it)
1 tablespoon salt
½ tablespoon freshly ground pepper
1 tablespoon xyritol (a natural sugar substitute; my family
didn’t have sugar on hand).
the fish For
5 ¼ pounds of ground fish, a mix of 2.5 lbs. carp, 1½ lbs. pike
and 1¼ lb. of whitefish (or ratio of your choosing)
6 onions minced
1½ tablespoons salt, or to taste
6 eggs
3 tablespoons xyritol for sweetness (or sugar)
½ cup hand ground and sifted spelt matzo meal
¾ cup of water
¼ cup ground almonds
1¼ teaspoons of freshly ground pepper

Place all the ingredients for the stock in a large stock pot.
Directions
Bring to a boil, then simmer. Prepare the fish while waiting
for stock to boil.
Add to the ground-up fish all the other ingredients for the
Fish, everything chopped fine. Blend the mixture with a
wooden spoon. It should be a bit gooey.
Dip your hands in a bowl of water and mold the fish into an
oval shape with a fat center, delicately placing each patty
into the stock. The fish should hold shape. If it does not, add
more hand-ground spelt matzo meal.
Slowly simmer on low flame for 20 to 30 minutes. Let the
fish cool in the pot and then as you remove the patties,
place them directly on a plate or platter. Once you’ve
removed all of the fish, strain the stock, which when chilled
will jell, as long as you used the fish bones. If not, add
unflavored gelatin.
Serve. Preferably with the carrots cooked in the stock, the
jelly and horseradish.

As I suspect is the case with many Jewish families, my family has been in a gefilte fish
crisis for as long as I can remember. When a family grows up with homemade gefilte
About this recipe...
fish from the hands of a Jewish bubbe, and then bubbe deems making the holiday
treat from scratch “too much work,” eating jarred gefilte fish just won’t cut it. Panic
ensues.
We’ve resorted to what can be best described as gefilte roulette: each year we try out
a new “homemade” gefilte fish from various kosher specialty stores. Sometimes we
stick with one variety for a few years, then we discern subtle changes that leave a bad
taste in our mouths — one store’s fish becomes too sweet or not sweet enough,
another’s is too salty, and one tasted spoiled. Despite the minor flavor and textural
nuances, these commercially produced gefilte fishes are all strikingly uniform in their
long loaves and pale complexions. But, when done right they can be tasty.
For the past few years it seemed like we had found the right fish from a shop on Staten
Island that a family friend brought to our home. This year he could not make the trip
and driving to Staten Island is out of the question for my New Jersey family, even for
gefilte fish. What then would we eat between our egg in saltwater and our soup at the
seder?
“I’ll make it this year,” I announced after a long deliberation and one successful trial run
in Brooklyn made with salmon and whitefish. My mother was delighted, but the rest of
my family didn’t seem too excited. Much like my homemade matzo balls, if they are
new or unfamiliar in any way, they will probably disappoint.
But so it is with reclaiming a classic Jewish food like gefilte fish, a staple of so many
holidays yet one that is so often misunderstood or derided by some as the hot dog of
the sea. To gain acceptance for my gefilte fish I partnered with my grandmother.
'Grandma Ruth and Jeffrey’s
Recipe'
by Jeffrey Yoskowitz
Adapted from Joan Nathan’s Jewish
Holiday Cookbook

M O R O C C A N
C A R R O T S A L A D
12 large carrots, peeled and trimmed
Need You What
3 tsp sea salt
1/3 cup lemon juice
4 tbsp extra virgin olive oil
2 tsp sweet paprika
2 tsp cumin
1 tsp sumac
1 cup fresh parsley or coriander
Slice the carrots into ¾" rounds (cut them in half
Directions
lengthwise as you get to the thicker part. The goal is to
have all the carrots be approximately the same size, so
they can cook evenly).
Place carrots in a medium size pot, add water so it
covers about 2" above the carrots and the salt. Bring to a
boil and reduce the heat slightly so they can keep
boiling. Cook for 45 minutes or until the carrots are
tender, but not mushy.
Drain them well, transfer them to large bowl and
immediately add the lemon juice, olive oil, paprika,
cumin and sumac and toss well. Add the chopped
coriander or parsley, toss again and refrigerate until
ready to serve.

What You Need
K A T J A ' S
H E R R I N G S A L A D
No celebratory meal is complete without the delectable
Herring Salad!
As part of your entrées with your dips and crackers and
cruditees, this salad brings the flavour of Eastern Europe to
your table and your taste buds!
Vary the amounts depending how many people you are
for the salad
feeding:
Bunch of Dill
Bunch of Chives
Jar of Rollmops
Jar of Marjes Herring or any pickled herring
Can of Gherkins – whatever brand and style you
like
1 Granny Smith Apple
Stick of Celery
Onion finely chopped
Optional (but recommended!!):
Hard Boiled Eggs
Cooked Potato
Cubed Beetroot

Sour cream or Plain Yoghurt or Crème
for the dressing
Fresh
Cube Rollmops and/or Marjes herring from your local
Directions
supermarket. (Jars are easy)
Chop dill and chives for colour and taste.
Cube or slice gherkins.
Cube 1 Granny Smith apple – to add a touch of
sweetness.
Cube a cup of celery - nice for crunch.
Finely chop onion or use pickled onion from herring
brine for extra flavour and zing!
Salt and pepper to taste.
Mix all ingredients with dollop of sour cream or plain
yogurt or creme fresh.
Feel free to add cubed beetroot/ hard-boiled egg/
potato if you want the ‘Russian’ variety some of us
grew up with.

This recipe is supplied by Katja Grynberg in memory of
Gabriel and Hilda Boyko.

P O T A T O L A T K E S
No Jewish celebration is complete without Potato Latkes. These crispy, golden
morsels of potato yumminess are a welcome addition to any meal, whether its
Shabbat, Rosh Hashanah or Channukah!
1 brown onion small coarsely grated
Need You What
1kg Sebago potatoes peeled coarsely grated
1 egg lightly beaten
1/3 cup plain flour
2 tsp garlic salt
1/4 tsp baking powder
1/4 cup chives finely chopped
1 tbs vegetable oil for frying
1/2 cup sour cream
Combine onion and potato in a fine sieve set over a bowl.
Directions
Stand for 5 minutes, then squeeze to remove excess liquid.
It’s important to remove as much liquid as possible. Transfer
to a bowl and add egg, flour, garlic salt, baking powder and
chives. Stir to combine.
Using about ¼ cup of mixture for each, form into 12 patties.
Squeeze again to remove any remaining liquid. Heat the oil in
a large frypan over medium-high heat. Cook latkes, in
batches, turning, for 5 minutes, or until golden and cooked
through. Drain on paper towel. Serve the latkes with sour
cream and enjoy!!

What You Need
K A L E S A L A D
W I T H A P P L E &
T O A S T E D A L M O N D S
1/2 cup olive oil
the dressing for
1/4 cup red wine vinegar
1/4 freshly squeezed orange juice
2 tablespoon minced shallot
Kosher salt
Freshly ground black pepper
2 large bunches of kale, ribs
removed and roughly chopped
for the salad
1 apple, thinly sliced
1/2 cup dried cherries
1/2 cup toasted sliced almonds
1/4 cup crumbled feta
In a medium bowl whisk together olive oil, red wine
Directions
vinegar, orange juice, and shallot. Season with salt and
pepper.
In a large bowl toss together kale, apples, cherries, and
almonds.
Toss with dressing and top with feta to serve.

H I G H H O L Y D A Y
F I S H
Shabbat Fish (also known as ‘Moroccan Fish’) was a common dish throughout the
North African Jewry, often utilising inexpensive white fish to suit the household
budget. Naturally the community bought this delicious spicy recipe to Israel with
them, and it has since become a staple in many, mainly Sephardic, homes served at
the Friday night shabbat table.
·1.5 red capsicums
Need You What
·3 medium tomatoes
·6 fillets of tilapia (in Israel Tamnoon is often used. Tilapia is
the closest fish available in Australia, though any mild, firm,
white fish will work as the flavour in this dish comes from the
spices and not the fish itself)
·5 cloves of crushed garlic
·2 - 3 tablespoons smoky paprika (use sweet paprika for a
milder taste)
·1 tablespoon cumin
·1 teaspoon sumac
·1 cup fish stock or light chicken stock
·1/3 cup olive oil
·a bunch of coriander or parsley
·3-6 Dried chillies to taste, seeds removed. (a whole range of
dried chillies are sold at the shuk, and Mair would select
them based on their smell. Ancho chillies are probably the
best to use in Australia, but any dried chillies you have can
work, each impart a different flavour)
·Optional: a squeeze of lemon and/or harissa paste for extra
spice

Preheat an oven to 115 degrees celsius
Directions
Slice the capsicum, dried chillies and tomatoes,
and arrange on the bottom of a baking dish, and
season with salt and pepper.
Add the garlic over the top
Rub the fish with salt, pepper and some of the
paprika, and place on top of the veggies
Combine the stock, olive oil, cumin, sumac,
paprika, and optionally the lemon and / or harissa
in a bowl, mix and pour over the fish and veggies
Cover the dish with foil, and poke one or two small
holes in the foil with a knife
Bake in the oven for about 1 hour, until the fish is
fully cooked but still tender
Add freshly chopped parsley and / or coriander
before serving
You can adapt the recipe as you like. Green capsicum
Note
and chillies can be added, or your favourite
combination of spices, or a splash of white wine into
the sauce. Every household has its own version of
Shabbat Fish.

This is a recipe by Mair Setti, supplied by his daughter Rachel Setti:
About this recipe...
My Father, Mair Setti, was born deep within the Sephardic community
in Mamilla, Jerusalem to an Israeli mother and a Turkish father, in 1944.
Perhaps because food was often scarce in childhood it took centre
stage in adulthood. For as long as I can remember the preparation (and
consumption!) of food was central to my father’s daily routine –
especially when it came to Shabbat.
His memories of running through Machane Yehuda, the Jerusalem
food market, as a young child were endless. He would recall them with
glee, story after story, one funnier than the next. The one that sticks
most is the time when, on his way to a teenage gathering, his mother
insisted that he buy fish from the shuk for Shabbat. Despite his protests
that it would ruin his street cred to rock up to a party with a bag of raw
fish, she insisted. He did as he was told and subsequently spent the
evening safeguarding the somewhat odorous goods and complained
bitterly (for about 40 years thereafter) that none of the girls would
dance with him that night! When asked to present one of my father’s
favourite dishes the obvious choice was his delicious Shabbat fish!
Enjoy.
Mair passed away in London in
January 2021. May his memory
forever be a blessing

M I C H E L L E ' S F A M O U S
H O N E Y C A K E
1 ½ cups of self-raising flour
Need You What
1 ½ cups of sugar
4 eggs (free-range)
1 packet of vanilla pudding mix (available at Coles
or Woolies)
1 cup of oil
½ cup of fresh orange juice
Cup of honey
Almonds optional
Preheat oven to 180 degrees
Directions
Mix all the ingredients in a large bowl until
combined
Pour into a prepared baking dish
Cook for 45 minutes or until cooked through, use a
skewer or toothpick to check
While still hot, pour honey over the cake
ENJOY!!

A P P L E F R I T T E R
C A K E
You Need
⅓ cup light brown sugar
What
1 teaspoon ground cinnamon
Brown sugar/cinammon mixture
loaf Bread
½ cup butter softened
⅔ cup granulated sugar
2 eggs room temp
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup milk or almond milk room temp
Apple Mixture
Chopped
2 large apples any kind, peeled and chopped small,
but not fine. Then toss apples with 2 tablespoons
granulated sugar and 1 teaspoon cinnamon just
before adding it to the bread mixture.
Creme Glaze
Old-Fashioned
½ cup of powdered sugar
1-3 tablespoons of milk or cream- depending on
thickness of glaze wanted. For more apple fritter
style like the apple fritter donut- use more milk for
a thinner glaze that you can pour over the whole
loaf.

Preheat oven to 350 degrees. Use a 9x5-inch loaf
pan and spray with non-stick spray or line with foil
Directions
and spray with non-stick spray to get out easily for
slicing.
Mix ⅓ cup brown sugar and 1 teaspoon cinnamon
together in a bowl. Set aside.
Combine & whisk 1 & ½ cups flour and 1 & ¾
teaspoons baking powder together in another bowl
and set aside.
In another medium-sized bowl, beat ⅔ cup
granulated sugar and ½ cup softened butter
together using an electric mixer until smooth and
creamy.
Beat in 2 eggs, one at a time until blended in; add in
1 & ½ teaspoons vanilla extract and mix in.
Add the flour mixture into creamed butter mixture
and mix until blended.
Mix ½ cup milk into batter and continue mixing until
smooth.

Pour half the batter into the prepared loaf pan; add half
the chopped apple mixture with the sugar and
cinnamon added in.
Sprinkle ½ of the brown sugar/cinnamon mixture you
set aside earlier, on top of apple layer.
Pour the remaining batter over apple layer and top
with remaining chopped apples, then the remaining
brown sugar/cinnamon mixture.
Lightly pat apples into batter; swirl brown sugar
mixture through apples using knife or spoon.
Bake in the preheated oven until a toothpick inserted
in the centre of the loaf comes out clean,
approximately 60 minutes.
To make glaze, mix ½ cup powdered sugar and 1 to 3
tablespoons milk or cream together until well mixed.
(Place mixture in microwave for 10 seconds to get it
pourable if it needs a boost.)
Let loaf rest in pan for about 15 minutes before
removing from pan to let cool off completely on a
cooling rack. Drizzle with glaze.
If you want more glaze, make a double batch. :)