Almond & orange Pesach mandelbrot
Celebrate Passover with an Eastern European Jewish recipe, similar to Italian biscotti. This version comes flavoured with orange zest, dark chocolate and almonds
Banana bubelach with fruit compote
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr infusing and 3 hrs chilling
- Easy
Skip to ingredients
- 4 tbsp fine matzo meal
- ½ tsp ground cinnamon
- 4 eggs
- 1 large or 2 small ripe bananas(around 200g unpeeled), peeled and mashed
- rapeseed or sunflower oilfor frying
For the compote
- 200g dried apricotspitted
- 100g dried figsstems removed and halved
- 100g golden raisins or sultanas
- 100g dried apple rings
- 2 whole cloves
- 1 cinnamon stick
- 1 star anise
- 1 Earl Grey teabag
- Greek yogurtand honey, to serve
Nutrition: Per serving
- kcal348
- fat8g
- saturates2g
- carbs54g
- sugars41g
- fibre7ghigh
- protein11g
- salt0.3g
Method
step 1
Put the compote ingredients in a large heatproof bowl with 1 litre boiling water. Leave for at least 1 hr.
step 2
Tip the compote into a medium saucepan, bring to the boil over a medium-high heat, then reduce the heat to medium-low and simmer for 15-30 mins until the syrup has thickened and the fruit is tender. Chill the fruit for at least 3 hrs.
step 3
Put the matzo meal and cinnamon in a medium bowl with a large pinch of salt. Beat the eggs in a jug and gradually pour into the matzo meal while stirring until combined and lump-free – you may need to use a whisk if there are still lumps remaining. The batter should be thick enough to drop from the spoon. Stir in the banana.
step 4
Heat 1 tbsp oil in a non-stick pan over a medium heat. When hot, ladle a quarter of the mixture into the pan, spreading it out to form a pancake about 12cm across, and cook for 2-3 mins until bubbles start to appear. Use a fish slice to flip it and cook for 2-3 mins more until the underside is golden.
step 5
Keep the cooked bubelach warm in a low oven while you finish cooking the rest of the pancakes. Remove the teabag and whole spices from the compote, and serve with the pancakes, a dollop of Greek yogurt and some honey, if you like.
