The Great Jewish Bake Day 2019
The Great Jewish Bake Day is back!
If you are a champion cupcake baker, star biscuit maker or happy pretending shop-bought cakes are bakes of your own, we are asking you to bake and share for Jewish Care.
Every penny raised will help fund the Jewish Care buses, that help bring isolated members of our community to our services across London and the South East. Remember, every crumb counts!
This July, bake a difference by hosting a bake sale at your home, workplace, school or synagogue, with a group of friends or colleagues and help us support the people that need us most.
Sign up for your free fundraising pack by clicking here.
Take a look at last year's The Great Jewish Bake Day!
You can view all of the excitement from 2018's The Great Jewish Bake Day in our Facebook album. Click here to view.
Register for your free Great Jewish Bake Day fundraising pack now.
For further information about The Great Jewish Bake Day 2019, contact;
or call 020 8922 2834
Explore Bake Day recipes
Before you start your Bake Day masterpiece, have a quick look at the delicious recipe favourites we've assembled from our clients.
Joseph’s Family’s Persian Love Cake
Joseph was born in Iran and explains how the cake reminds him of happy times. His wife Pari, who is an excellent baker, still bakes cake for special occasions and the family recipe has been handed down to his four daughters who also make this special cake. Joseph explains: “Nontafton is the cake of happiness, only to be eaten in good times, it tastes very good with a very soft texture and is very sweet. “
Joseph is one of the over 1,500 people who visit Jewish Care's community centres every week. At the hub of each centre is a Kosher style café, kosher shop, beauty salon hairdressers, arts and crafts and many activity rooms.
200g unsalted butter
150g caster sugar
4 medium eggs
12 cardamom pods
100g plain flour, sifted
275g ground almonds
zest and juice of 1 unwaxed lemon
1 tbsp rose water
1 tsp baking powder
a generous pinch of fine sea salt
For the drizzle topping
2 tbsp caster sugar
Juice of 1/2 (half) lemon
1/2 (half) tbsp rose water
For the icing
150g icing sugar
Juice of 3/4 (three quarters) lemon
2 tsp cold water
2 tsp sliced pistachios
2 tsp dried rose petals (optional)
- Pre-heat the oven to 160C/Gas 3. Grease a 22cm cake tin (one with a removable base) and line it with baking parchment.
- In a large mixing bowl, cream the butter and sugar together. When the mixture is thoroughly combined, beat in the eggs.
- Place the cardamom pods in a mortar and work with a pestle to get the seeds out of the pods. Discard the pods and grind the seeds to a fine powder. Add them to the cake mixture, along with the flour, ground almonds, lemon zest and juice, rose water, baking powder and salt. Mix well.
- Pour the mixture into the cake tin and bake in the oven for 45 minutes. To check if it is ready, stick a fork in the middle of the cake – it should come out dry.
- Towards the end of the cooking time, make your drizzle topping. Place the caster sugar, lemon juice and rose water in a small pan over a low heat and heat until the sugar melts.
- Remove the cake from the oven and place it on a wire rack. Poke holes all over the top of the warm cake and drizzle over the syrup.
- When the cake is completely cool, make the icing by combining the icing sugar, lemon juice and a few teaspoons of water until you have a smooth, thick icing. Spoon the icing over the cake and finish with a sprinkling of sliced pistachios and, if you like, rose petals.
Phyllis’ Perfect Chocolate Cake with Cream
This recipe is one of Phyllis’ favourites. Phyllis is a resident of Shebson Lodge, Jewish Care’s Independent Living Apartments in Southend and Westcliff. Independent Living offers the opportunity for residents to still live life to the full keeping their independence, whilst knowing that someone is always close by in case of an emergency.
For the cake
225g unsalted butter, softened, extra for greasing
225g caster sugar, extra for sprinkling
4 free-range eggs
220g self-raising flour
2 tsp baking powder
50g cocoa powder
For the filling
4 tbsp apricot conserve
300ml whipping cream, softly whipped
- Preheat the oven to 180C / 160C fan / gas 4. Lightly butter two loose-bottomed 20cm / 8in sandwich tins and line the bases with baking paper.
- Put butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended with an electric mixer or a wooden spoon.
- Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
- Bake for 25-30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool.
- Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.
Benny’s Bakewell Tart
This recipe was kindly contributed by Benny, a member of the Michael Sobell Jewish Community Centre. The centre offers a diverse range of creative, educational and engaging activities. Jewish Care’s six day and community centres help to prevent isolation and loneliness in our community.
For shortcrust pastry
175g plain flour
75g chilled butter 2-3 tbsp cold water
1 tbsp raspberry jam
125g caster sugar
125g ground almonds
1 free-range egg, beaten
1/2 tsp almond extract
50g flaked almonds
80g icing sugar
2 and a half tsp cold water
- Pastry: Measure flour into a bowl and rub in the butter with your fingertips until mixture resembles fine breadcrumbs. Add water, mixing to form a soft dough.
- Roll out the dough on a lightly floured work surface and use to line a 20cm / 8in flan tin. Leave in the fridge to chill for 30 minutes.
- Preheat the oven to 200C / 180C fan / gas 6.
- Line pastry case with foil and fill with baking beans. Bake blind for 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
- Filling: Spread the base of the flan generously with raspberry jam.
- Melt butter in a pan, take off the heat and stir in sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle flaked almonds.
- Bake for 35 minutes.
- Icing: Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag. Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig-zag effect.
Mary has been one of Jewish Care’s chefs for over 10 years. Mary and our team of dedicated hospitality staff make over one million delicious and Kosher meals every single year for our residents and members.
6 medium free-range eggs, whites only
330g caster sugar
1 tbsp cocoa powder
2 tbsp raspberry conserve
food colouring (optional)
- Preheat the oven to 110C / 90C fan / gas ¼. Line two baking sheets with greaseproof paper.
- In a grease-free bowl, whisk egg whites until they form stiff peaks. Slowly add caster sugar, whisking until it is all combined.
- Divide mixture between two bowls, then gently fold the cocoa powder into one and the jam into the other. If you want to make bright-coloured meringues add a drop of food colouring to each.
- Drop large dollops of the mixtures onto the prepared baking sheets. You will get three meringues from each of the two mixtures.
- Bake for two hours, then turn the oven off and leave in the warm oven for a further hour before removing. Allow to cool before serving.
If you’re holding an event for The Great Jewish Bake Day, our fundraising pack can help you to plan and promote your event.
Register for your free Bake Day Fundraising pack in the post along with a digital pack which you can download and print straight away.
Returning money raised
What to do with your dough?
Returning the money you've raised.
There are three ways you can bank your money and return the funds you’ve raised.
Pay in online
Click here to be taken to the online donation screen. Once there, please enter The Great Jewish Bake Day into the information section and then submit your details as required.
Pay in over the phone
To make a debit or credit card payment over the phone, please call us on 020 8922 2834.
Pay in by cheque
If you would like to send us a cheque for the proceeds of your Bake Day event, make your cheque payable to: Jewish Care and write ‘The Great Jewish Bake Day’ on the back of your cheque.
Send the cheque to:
Maurice and Vivienne Wohl Campus,
221 Golders Green Road,
to include your event guest list so we can claim gift aid on your guest’s donations and make every penny go further.
The Great Jewish Bake Day launched in 2012. It was created to be a big community event to bring all ages and backgrounds together to ‘bake a difference’ for Jewish Care. In these tough economic times every penny counts which is why it was so great to see the community unite in their baking efforts!