Rosh Hashanah
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Rosh Hashanah
to make sure you have 2 cups. Add
another apple, if necessary. Reserve.

In a large mixing bowl, place the
brown sugar and coconut oil and
beat with an electric mixer until
creamy. Add the vanilla, and mix
until combined. Add the eggs, one at
a time, beating after each one.

Into a medium mixing bowl, place
the fl our, baking powder, baking
soda, salt and apple or pumpkin pie
spice. Whisk to combine.

Add the fl our mixture to the large
mixing bowl. Using the electric mixer
on low and then on medium, stir to
combine. The batter will be fi rm and
infl exible. Fold in the apples, orange
juice and orange zest. Move the
batter to the prepared baking pan.

Bake for 45-50 minutes, or until
the cake is golden and a toothpick
inserted into the center comes out
clean. Cool completely before cutting.

Cut four lines down and four across,
making 16 squares. Serve immedi-
ately or freeze. Serve with vanilla ice
cream or orange sorbet, if desired.

An Elegant Chocolate Cake |
Dairy or Pareve
Serves 10-12
Nonstick vegetable spray
1 cup fl our
¾ teaspoon baking soda
Pinch of granulated salt
(not kosher salt)
4 tablespoon sweet butter or
unsalted pareve margarine
2 ounces unsweetened chocolate
1 large egg
1 cup sugar
¾ cup, plus 2 tablespoons milk or
almond milk
1 teaspoon vanilla
Optional accompaniment: Whipped
cream, vanilla ice cream, or
coconut or raspberry sorbet
Preheat your oven to 350 degrees
F. Coat a 9-inch springform pan with
nonstick spray.

In a medium mixing bowl, whisk
together the fl our, baking soda and
salt. Reserve.

In a double boiler, melt the butter
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or margarine and chocolate. Mix with
a spoon until smooth. Remove the
mixture from heat to cool slightly.

In a large mixing bowl, use an elec-
tric mixer to beat the egg and sugar,
until light in color and the texture is
ribbon-like when the beater is turned
off and lifted. Stir in the warm butter
and sugar. Add the fl our mixture a lit-
tle at a time. Alternate with the milk.

Add the vanilla and mix well.

Pour the batter into the prepared
springform. Bake it for 30-35 min-
utes, until the surface of the cake is
slightly springy to the touch and a
cake tester or toothpick inserted into
the surface comes out clean.

Cool to room temperature before
removing the sides of the spring-
form. Leave the cake on the bottom
of the springform. Serve immediately
or freeze.

This cake freezes well. Wrap it in
aluminum foil, and place it inside a
plastic bag to freeze. When defrosted,
serve with whipped cream, vanilla ice
cream, coconut or raspberry sorbet,
if desired. JE