Neil’s honorary Aunt Silvia was a lovely woman, always elegant, with her dark hair worn in a low chignon and always gracious, with a soft smile and sweet manner.
Silvia was an excellent kitchen director and menu planner and she loved to entertain. Luckily, she was blessed with Marina, a housekeeper who became a member of the family. Silvia taught Marina how to make all the classic Sephardic dishes and the ever smiling Marina cooked to perfection, making every dish taste authentic, wholesome and delicious.
Silvia’s husband, Neil’s honorary Uncle Jack, was a classic raconteur, a wonderful, witty storyteller. Together, they were the perfect host and hostess. For all the years of their marriage, their home was always filled with happy, well fed family and friends, Neil and I among them.
For Rosh Hashanah, Silvia always served a wonderful apple cake. I fell in love with it the first time I tasted it. When she served it to Sam and Max they loved it too.
Sadly, Silvia passed away when our daughter Rebekah (whose middle name is Silvia) was a baby. Rebekah never got to taste this yummy cake baked by Silvia. To my great joy, five years ago, I found Silvia’s handwritten recipe, given to me at my bridal shower. Since then, I have been baking this cake for Rosh Hashanah and other special occasions. Rebekah and my boys still love it.
May the sweet memories and special traditions of our past be the inspiration for many more.
Wishing you a sweet, healthy and happy New Year!
—Rachel
There’s just something about an apple cake that is so irresistibly tempting. Aunt Silvia’s apple cake recipe delivers all the feels.
The slightly tart fruit flavor and the caramelized sugars of the apple layered with the warmth of the ground cinnamon and brown sugar contrast perfectly with the tender, soft crumb texture of the cake.
At a recent baking demonstration for Beth Jacob, the women were shocked at how quick and easy it was to whip up this cake. All the women loved the flavors and texture of this cake. The next day, a few texted me that they regretted not taking an extra slice of cake home because they were still dreaming about it.
I’m telling you that there’s something special about this apple cake and the way that it just melts in your mouth!
Rachel and I hope you bake this cake and may your home be blessed with its sweet aroma and much love and laughter!
L’Shana Tova U’Metuka
—Sharon
Aunt Silvia’s Apple Cake
2 large honeycrisp or gala apples, peeled, cored and sliced into thin wedges
4 Tbsp sugar
4 Tbsp brown sugar
1 Tbsp ground cinnamon
3 cups all purpose flour, sifted
2 tsp baking powder
Pinch of salt
1 1/2 cups sugar
1 cup avocado or neutral oil
2 tsp vanilla extract
4 large eggs, room temperature
1/2 cup orange juice
Zest of 1 orange
Preheat the oven to 350°F.
In a small bowl, combine the sugar, brown sugar, and cinnamon, then set aside.
In a large bowl, combine the flour, baking powder and salt. Set aside.
In a large bowl, use a mixer to combine the sugar and oil, until well blended. Add the vanilla, eggs and orange juice and continue mixing, until mixture is creamy.
Pour the wet mixture into the flour bowl and use a spatula to fold into a smooth batter.
Pour half the batter into a greased tube pan and place half the sliced apples on the batter. Top with half the cinnamon sugar mixture. Pour the remaining batter over the apples. Layer the remaining apple slices in a diagonal pattern and sprinkle the remaining cinnamon sugar mixture on top.
Bake for 50 to 60 minutes, until a toothpick inserted into the middle of the cake comes out clean.
Allow cake to cool before placing on a serving plate.
Store tightly wrapped cake in the refrigerator for 3-5 days.
Sharon Gomperts and Rachel Emquies Sheff have been friends since high school. Their cooking and storytelling project has grown into a devoted following on Instagram @sephardicspicegirls and on Facebook at Sephardic Spice SEC Food. sephardicspicegirls.com/full-recipes.
