STELLA'S COOKBOOK

A delicious, moist cake that is perfect with a Turkish coffee or served with a little more whipped cream or ice-cream as a dessert.

The Jews of Spain share a love for meringue-cloud like magical confections we call ‘ashuplados’ in Ladino.

This Sephardic confection consists of clusters of little biscuits cooked in a honey syrup and scattered with toasted almonds.

Bimuelos, derived from the Spanish word buñuelo, was a popular yeast dough fritter that the Jews of medieval Spain adopted.

Pan d’Espanya (pan esponjado) is the iconic featherlight orange chiffon cake that has been made by the Jews of Spain for generations with Seville oranges from Andalusia with freshly squeezed juice, the grated zest of oranges and fragrant with orange blossom water.

In Sephardic homes in Greece and Turkey this glossy white fondant is traditionally served as a symbol of purity at life-cycle events and on the New Year.

Puréed, boiled clementines lend themselves to an indescribably moist, citrus-flavoured, flourless almond cake.

Gizadas de masapan are marzipan filled baked star-shaped tartlets similar in taste to macaroons.

Most Sephardic households from Rhodes Island have a stash of crunchy pretzel shaped sesame- studded biscuits on hand.

Piticas are crisp, thin, deep-fried pastries, drizzled generously with a warm honey syrup fragrant with orange-blossom water.

This meringue, chewy with Greek mastic, has a soft pillowy centre. It makes a magnificent, elegant, gluten-free dessert.

Emblematic from Spain is our treasured marzipan. We acquired the centuries old skill from the nuns of the convents of Toledo, handcrafting freshly ground almonds with sugar syrup into orange blossom scented masapan.