Rachel Raj and ingredients. Photo (c) Ruth Ellen Gruber
I’ve been meaning to link to this piece I did for The Forward’s The Jew & the Carrot blog, about the Budapest Jewish chef and pastry cook Rachel Raj. (I had written about her in the past, in an article about the Budapest Jewish food scene in general.)
It was a delight to research—eating pastries in Budapest and talking about food! I like the Cafe Noe I write about here…. it’s a nice, intimate place with a hidden little terrace garden.
Enjoy! Oh—and here is Rachel’s recipe for matzo apple cake, which is nice and light and good all year round.
Rachel’s Matzo Apple Cake:
- 3.3 lbs apples
- 6 eggs
- 6 Tbsp. sugar
- About 5 oz ground walnuts
- Approx. 1-1/2 cups of white wine, sweet or dry
Grate the apples and mix with sugar and cinnamon to taste
Separate the eggs and beat the whites until stiff.
Beat the yolks separately with the 6 Tbsp of sugar, then mix the yolk mixture with the ground walnuts and the beaten eggwhites.
In an oiled baking pan, place a layer of matzo that has been well moistened with wine. On top of this place a later of the apple mixture. Cover this with another layer of wine-moistened matzo, then cover that layer with the nut and egg mixture. Add more layers, making sure that the top layer is the nut and egg mixture.
Bake in a moderate oven (325-350 F) for about 35 minutes, cool and cut into squares. It’s good lukewarm, room-temperature, or even cold.