Lemon Poppyseed Passover Sponge Cake

Ingredients

For the cake:
5 egg yolks
1 1/2 cups sugar
zest of 2 lemons, grated
1/2 cup fresh lemon juice
1/2 cup poppy seeds
1 cup matzah meal cake flour
3 tablespoons potato starch
10 egg whites
1 teaspoon cream of tartar
1/8 teaspoon salt

For the lemon glaze:
3 cups confectioners' sugar
7 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest

Cooking Instructions

For the cake:

1. Preheat the oven to 325°F.
2. In the bowl of an electric mixer, combine the egg yolks and 1 cup of the sugar. Start the mixer on low speed and gradually increase to high speed. Beat until the mixture is thick, moussy and pale yellow, about 8 minutes. Beat in the lemon zest, lemon juice andpoppy seeds.
3. Sift the matzah meal cake flour and potato starch over the yolk mixture, but don't mix.
4. Place the egg whites in a clean mixing bowl. Beat on low speed until frothy, about 2 minutes. Add the cream of tartar and salt. Increase the speed to medium and beat for 2 more minutes. Increase the speed to high and add the remaining sugar gradually over 4 minutes.
5. Whisk the egg yolk-matzah mixture just to mix. Gently fold the whites into the yolk mixture.
6. Spoon the batter into an ungreased 10" tube pan. Bake 50 to 60 minutes, until the cake is browned and springy to the touch.
7. Immediately invert the pan on the neck of a bottle until the cake is completely cool. Slide a knife around the pan and un-mold the cake onto a round platter.

For the glaze:

1. Sift the confectioner's sugar into a mixing bowl. Add the lemon juice and zest and whisk to mix. The glaze should be thick but pourable. Adjust the consistencyby adding lemon juice if it is too thick and confectioner's sugar if it is too thin. Spoon the glaze over the cake. When you are ready to serve, use a serrated knife to cut the cake.

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Holi Recipe : GUJIYA

Ingredients:

Ghee / Oil to fry
For the Cover :
500 gms Maida (All purpose flour)
6 tblsp Oil / Ghee (melted)
For the Filling :
500-600 gms Khoya
1/2 tsp green Cardamom Powder
25 gms chopped Almonda
25 gms Raisins (Kishmish)
25 gms dried Coconut (shredded)
350 gms Sugar (Cheeni) or to taste (powdered)

How to make gujiya:

• Sieve the flour.
• Mix the six tablespoons of oil with the maida.
• Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
• Now add some water and knead lightly.
• Keep adding water as required and knead into a soft but tight dough.
• Set aside and cover with a damp cloth.
• Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
• Add sugar and cardamom powder into the khoya and mix well.
• Add almonds, cashews, coconut and raisins.
• Fry for 2 minutes and remove from the heat.
• Allow it to cool.
• Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
• Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
• Take care that the filling does not ooze out.
• Prepare all the gujiyas and spread on a cloth.
• Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
• When golden brown in colour, drain and remove.
• Store for use in an airtight glass jar.
• Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
• For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
• Moisten the edges of the round and fold one side of the mould over the other.
• Remove the excess edges and reuse.

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Holi Recipe : Malpua

Ingredients :

3 cups of fine wheat flour
1 cup fine semolina (Suji)
2 cups grated jaggery (gur)
2 Tablespoons ghee
1 Tablespoon peppercorns
2 cups milk
1 Lime
1 Tablespoon curd
Pinch each of salt and soda.

Directions :


Place the flour and the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy. Pound the peppercorns coarsely & add to the mixture. Heat two tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place. The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency. Add and blend in it the pinch of soda and juice lime. Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the ready batter into the heated ghee. Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down. Thus fry - Malpuas can be stored for a week or so.

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Holi Special recipe : Dahi vada Cooking video

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