Coconut Cake with Lemon Syrup

Cake

165g butter, softened
2/3 cup (140g) caster sugar
1 tsp finely grated lemon rind
2 eggs, separated
2/3 cup (70g) desiccated coconut
1 cup (150g) self-raising flour
2/3 cup (160ml) buttermilk

Syrup
1 1/2 cups (330g) sugar
Juice of 2 lemons

Method
To make the cake: preheat oven to 180°C. Grease cake pan and line base with baking paper. Use an electric mixer to beat butter, sugar and lemon rind until pale and cream. Add the egg yolks, one at a time, beating well between each addition. Stir in coconut, sifted flour and buttermilk in 2 batches. Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to gently fold into cake mixture in 2 batches. Spoon mixture into prepared pan and smooth the surface. Bake in oven for 60-70 minutes or until skewer inserted in the centre comes out slightly sticky.

Meanwhile: Combine sugar and lemon juice. Heat in microwave for 1 min.  

While cake is still hot pierce cake with skewer or fork and drizzle syrup over cake.

Carrot Tzimmes

I just made a whole batch of this for tomorrow night (Jewish New Year)

The carrots, cut into coin-like shapes, represent money, and the hope for a plentiful new year.

I used 2 bags of carrots (about 10 in each bag),  a handful of dried prunes, one whole jar of honey (500g), a tablespoon of cinnamon, a pinch of salt, and a small amount of olive oil.

Firstly, slice up the carrots in your food processor (or by hand if necessary, although that takes ages). I used the middle size slicer so they weren't too thin and fragile.

Then, put a small amount of oil in a large pan, add the carrots, prunes, honey, cinnamon and salt, and about a cup of water.  Bring to the boil and simmer for 45 minutes, stirring regularly.

This makes enough for a large dinner party.  Serve as a side dish.

Potato & Zucchini Kugel

Ingredients:

•6 potatoes
•3 zucchini
•3 onions
•1/2 cup all-purpose flour
•6 eggs, beaten
•2 Tbsp. olive oil
•1 Tbsp. salt
•1/2 tsp. pepper

Preparation:
1. Preheat oven to 400° F (200° C). Line baking dish with greaseproof paper.

2. Grate the potatoes, onions and zucchini in a food processor. Drain off excess liquid.

3. Add flour, eggs, oil, salt and pepper and mix well.

5. Pour mixture into the baking dish. Bake, uncovered, for 1 1/4 hour or until golden brown on top and a knife inserted in the middle comes out clean.