#6 Yom Kippur

Has the only day that silences Tel Aviv become a new secular tradition? Musicians Maya Belsitzman and Matan Ephrat are hosted by chef and farmer Hedai Offaim in an encounter that moves between music, prayer, date cakes and the origins of poppy seed | A new episode in the web series "A Song for the Holiday Eve", special for Yom Kippur.

Poppy seed cake with apples and dates for the post-fast meal, in a kugelhopf mold or wonder pot

In the market:
5 eggs
1½ cups sugar
2 tbsp extra virgin olive oil
3 tbsp cognac
3 tbsp white or whole wheat flour
1 tbsp baking powder
3 apples
2½ cups freshly ground poppy seeds

In the kitchen:

Break the eggs into the food mixer bowl, add the sugar and whisk to obtain a uniform and airy cream. When the mixture is ready, while whisking, add the olive oil, cognac, flour and baking powder. Set aside.

Grate the apples on the coarse side of the grater and add to the egg mixture, along with the ground poppy seeds. Mix to a uniform batter.

Grease the kugelhopf pan or wonder pot with butter. Pour the mixture into the pan and transfer to a preheated oven at 180°C for about 40 minutes, until a toothpick inserted in the middle of the cake comes out with crumbs on it.

Remove the cake from the oven and let it cool slightly. Invert the pan over the serving plate, and eat warm with a cup of tea to restore the soul.