(WUSA9)--- The fall holiday season has officially begun! Thursday's noon newscast had the pleasure to welcome Paula Shoyer, the author of Holiday Kosher Baker.
Shoyer share baked recipes that combines two holidays into one - Thanksgiving and Hannukah. The two special days land on the same date this year, Nov. 28th. Thanksgiving-Kah, a once-in-a-lifetime holiday, will not happen again for another 70,000 years!
The Almond and Olive Oil Cake was super inexpensive and easy-to-make. Shoyer also presented another yummy treat called Salted Caramel Banana Tart.
Shoyer will be appearing at the 44th Annual JCC of Greater Washington's Annual Book Festival.
Watch the interview above!
Almond and Olive Oil Cake
3/4 cup sliced almonds (with or without skins)
1 cup sugar
3 large eggs
½ cup extra virgin olive oil
1 cup all-purpose flour
½ cup ground almonds
1 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon almond extract
½ teaspoon orange zest (from one orange)
spray oil containing flour
Preheat oven to 350°F. Trace an 8-inch round pan on parchment paper and cut out. Grease and flour the pan, press in the parchment circle and grease and flour the top of the parchment and sides of the pan. Sprinkle the sliced almonds on the bottom of the pan and spread to cover.
In a medium bowl, beat the sugar, eggs and olive oil together until creamy, about one minute at medium speed. Add the flour, ground almonds, baking powder, salt, almond extract and orange zest and beat until combined. Pour over the sliced nuts. Bake for 35 minutes, or until a skewer inserted comes out clean.
Let cool in the pan for 10 minutes and then run a knife around the sides. Turn the cake onto a wire rack and let cool. Serve almond side up. Store covered at room temperature for up to four days or freeze for up to three months.
Salted Caramel Banana Tart
Tart tatin is typically an upside-down apple cake made in an 8 to 10-inch round pan. As I have a
big family and everyone drops by on holidays, I decided to make this banana version in a 9 x
13-inch (23 x 33-cm) pan to have more servings. It is tasty warm or at room temperature, but best served right out of the oven. You can also make this as a dairy recipe and serve it with vanilla ice cream.
- 1 sheet frozen puff pastry (from a 17.3-ounce or
- 490g box)
- 1 cup (200g) sugar
- 1 tablespoon water
- 3 tablespoons (42g) margarine
- ½ cup (120ml) dairy-free whipping cream
- teaspoons kosher salt, divided
- 5 large just ripe (not overripe) bananas
- all-purpose flour for dusting
- spray oil or margarine for greasing pan
PREHEAT OVEN to 400°F (200°C). Thaw puff pastry at room temperature for 45 minutes. Use spray oil or some margarine to grease a 9 x 13-inch (23 x 33-cm) pan. Cut out a piece of parchment paper that is large enough to cover the bottom of the pan as well as the sides, making sure that the paper on the sides extends over the top of the pan by a couple of inches. Press the parchment paper into the pan, making sure it sticks to the bottom, corners, and sides. Set it aside.
IN A MEDIUM SAUCEPAN, cook the sugar and water over medium-high heat for several minutes without stirring until the edges start to color. Stir occasionally until all the sugar granules have melted and the caramel turns amber. This should take about five minutes. Add the margarine and whipping cream and stir. The mixture will bubble up and congeal, then dissolve again as you stir it. Add a teaspoon of the salt and mix well. Cook another two minutes on low heat, stirring often. Remove the pan from the heat and let it sit as you prepare the bananas. Peel the bananas and slice them in half the long way.
POUR THE CARAMEL into the prepared pan and tilt it to cover the entire pan. Arrange the sliced bananas, cut side down, diagonally across the pan, nesting them closely together. You can cut some of the halves into smaller pieces to fill any gaps.
PUT A PIECE OF PARCHMENT paper a few inches larger than the pan on your counter and sprinkle some flour on it. Place a sheet of puff pastry on the parchment with the creases parallel to the longer side. With a rolling pin, roll the pastry sheet out to about an inch larger than the bottom of the pan (pastry dough shrinks when it's baked). Lift the pastry off the parchment a few times and sprinkle a little flour underneath it so the pastry does not stick. Trim the pastry dough to make the sides straight.
TURN THE PARCHMENT PAPER and pastry on top of the bananas. Press the dough into the pan
corners and up the sides of the pan. Peel off the parchment paper. Use a sharp knife to poke
about 20 holes all over the pastry to allow air to escape.
BAKE the pastry for 25 to 28 minutes, or until the top is golden. Let it cool for 15 minutes and then place a rectangular platter or plate over the pan. Flip the tatin onto the platter. Remove the parchment paper. Sprinkle the tatin with the remaining ¼ teaspoon kosher salt. Serve warm. Store covered in the fridge for up to two days. Reheat to serve.