One-bowl Mandel Brodt Recipe
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 6 | Eggs | |
| 2 | c | Sugar |
| 1 1/2 | c | Oil |
| 1 | t | Vanilla extract |
| 1 | c | Chopped unsalted roasted |
| almonds | ||
| 4 | oz | Orange juice |
| 4 1/2 | c | Flour |
| 1 | pn | Salt |
| 2 | t | Baking powder |
| 3 | T | Cocoa |
INSTRUCTIONS
Beat eggs and sugar. Add rest of ingredients except the cocoa and mix well. Add the cocoa but do not blend completely. Use the cocoa to make swirls instead. Grease (or spray with Pam) several loaf pans and put no more than one inch high of batter in each pan. This will give you a wide flat loaf similar to the style found in the kosher bakeries. Sprinkly cinnamon and sugar on top. Bake at 350 degrees for 45 minutes. Do not overbake. This recipe will get crispier after being taken from the oven. Taken from "The Haimishe Kitchen" cookbook published by the Ladies Auxiliary of Nitra in Mount Kisco. Posted to JEWISH-FOOD digest Volume 98 #022 by "Ronnie Shilcrat" <faiga_rochel@hotmail.com> on Jan 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 7841
Calories From Fat: 3815
Total Fat: 435.3g
Cholesterol: 1116mg
Sodium: 1716.2mg
Potassium: 2488.2mg
Carbohydrates: 884.8g
Fiber: 35.9g
Sugar: 419g
Protein: 128.8g