The Delicious Journey of Jewish Baking: From Ancient Cakes to Modern Sweet Marvels

Have you ever wondered if your ancestors sat down to a coffee and doughnut?

When did we start to enjoy sweet pastries and what did they used to eat?

Baking is not just a process; it is a cherished tradition in Jewish culture that has flourished for centuries. Every bite tells a story of heritage and joy. As Jewish baking has evolved, it has not only reflected the history and culture of the Jewish people but also showcased innovative techniques and ingredients that have mingled with various culinary traditions.

Let's take a delightful journey through the history of Jewish cakes.

The Origins of Jewish Baking

The roots of cake-like foods date back to ancient civilizations. The word “cake” derives from the Old Norse word "kaka." However, true cakes, as we understand them—light, sweet confections—only began to emerge in the 17th century due to refined sugar and new baking techniques!

By the 18th and 19th centuries, cakes began to incorporate eggs, sugar, and butter, creating a light and sweet texture that delighted taste buds. Jewish communities were quick to adapt, infusing these recipes with local ingredients and traditional techniques.

Yes, its hard to imagine but before that time, sweet cakes didn't exist as a house staple but rather for the wealthy who could afford the import of sugar.

Before this major change, Jewish baking revolved around iconic staples like round challahs and matzo breads. These foundational baked goods were often flavored with honey or spices during festive occasions, marking the early shift towards what we now recognize as cakes. They took the leftover bread dough and mixed in whatever they had. In some countries it would be honey and spice. Some would be dried fruit and nuts. It's kind of like the more modern babka or kokosh but different. Most likely baked in a basic pan.

Cakes used to be flat. More usual was to have cookies or flat breads that they flavoured or poured honey on.

Sources of Early Recipes:

We just need to turn to the Torah and we see foods being mentioned. Take Sara Imeinus Challa that stayed fresh week to week, The lentil soup that Yaakov Avinu made and Eisav ate and the Lechem Hapanim that stayed fresh in the Beis Hamikdash! It certainly doesn't mention a three tier wedding cake with sugar flowers at Rachel Imeinus wedding!

Classic Jewish cookbooks such as The Jewish Cookbook by Leah Koenig and The Book of Jewish Food by Claudia Roden preserve valuable recipes. These texts not only safeguard culinary traditions but also tell rich stories of family and cultural practices. For example, in her book, Koenig shares over 140 Jewish recipes, demonstrating how each dish carries a piece of tradition. Roden has an incredible history in her book. It's worth a read.

Passing Down Traditions

Tradition is central to Jewish baking. Recipes are often passed down through generations, accompanied by vibrant family stories. Each family has its secret recipes for cakes, carefully guarded and shared only with their closest and dearest. (Doda / Auntie / Neni / Tante Rachels almond kichel...)

By now, it has become an all round tradition for most families to bake (or buy) a special chocolate babka or kokosh for Shabbos and honey cake is a cake made for Rosh Hashona.

Hamentashen are for Purim, Coconut or almond cakes for Pesach and Cheesecake for Shavuos.

The Evolution of Wedding Cakes

Let's come away from Jewish tradition for a minute to discuss wedding cakes.

Wedding cakes in any culture have drastically transformed over the last 200 years. Traditionally, they were simple flavoured cakes with honey or basic icing and fresh edible flowers.

They morphed into royal icing decorated over marzipan covered cakes, intricately embellished with fine piping and piped flowers.

There came a time when it was 'in' to have just sugar paste covering the cakes and the decorations got more daring.

Now its very usual to have just buttercream, stacked and with outrageous décor such as see through looking edible material or lace for more traditional looks or couples now opt for custom designs, showcasing unique elements from their stories, like their favourite hobbies or holidays.

Flavours can range from classic vanilla to innovative matcha or earl grey tea.

Wedding cake showcasing intricate design and vibrant color flowers.

A Diverse World of Sweet Cake Recipes

Modern Jewish baking now encompasses a remarkable variety of sweet cakes that reflect a blend of global influences. Traditional favorites like Honey Cake, Babka, and Rugelach continue to inspire new recipes.

Bakers now experiment with flavors and techniques from around the world. For example, Matcha Babka combines Jewish baking with Japanese flavors, while Saffron Cheesecake brings a Middle Eastern twist. The rise of online recipes has made it easier for bakers to explore these cross-cultural offerings.

Of course let's not forget the hamentashen recipes out there nowadays. Apple and cinnamon, smores, lemon meringue pie... Apply this to doughnuts etc and you have an array of desserts that could fill 10 cookbooks without even trying!

Bakers diligently preparing traditional kosher cakes in a bustling kitchen setting.

A Sweet Conclusion

The journey of Jewish baking—from humble beginnings to today's impressive creations—is a testament to the creativity and resilience of the Jewish people. Each cake represents not just a treat but a rich tapestry of memories, traditions, and shared experiences.

As we adapt techniques and flavors, the spirit of Jewish baking remains vibrant. Isn't that amazing!?!

Whether you're familiarizing yourself with a traditional honey cake for Rosh Hashanah or trying a modern fusion recipe for a wedding, know that every slice carries a history worth cherishing.

Next time you savor a piece of cake, take a moment to appreciate the delicious journey that brought you this joyful creation—a journey filled with love, tradition, and unforgettable flavors.

Assorted kosher pastries and cakes showcasing a delightful variety.