• 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup vegetable oil
  • 2 eggs
  • 2 Tbsp. water
  • 1 teaspoon vanilla extract
  • 1 cup chopped almonds
  • 1 teaspoon ground cinnamon

Jocelyn Filley

Jan Burhman of Kitchen Porch Catering's preserved lemons, always made with organic lemons and Meyer lemons when available.

Preheat oven to 325. Grease and flour two 8 by 4-inch loaf pans.

In a medium bowl, combine flour, baking powder, and salt. In a large bowl with electric mixer at low speed, or with wooden spoon, blend 2/3 cup sugar, oil, eggs, water, and extracts. Stir in flour mixture until blended; add almonds, stirring to combine.

Form mixture into two inch-thick loaves. Place in prepared pans or on ungreased cookie sheet, smoothing tops. In cup, combine remaining 2 teaspoons sugar and cinnamon; sprinkle over loaves.

Bake 30 to 45 minutes, until light brown. While still warm, cut loaves crosswise into 1/2-inch thick slices. Bake slices 5 minutes longer, or until golden, if desired. Cool completely on wire racks.

Variation: Marble Mandelbrot
Mix 2 tablespoons unsweetened cocoa powder with a 1/2 cup batter and swirl into batter before shaping.

Recipe adapted from The International Kosher Cookbook: The 92nd Street Y Kosher Cooking School, Ed. by Batia Plotch and Patricia Cobe.