FOR ALL HER long life, Baba Schwartz baked two yeast cakes every Friday: one laced with chocolate and nuts, the other with poppyseeds and apricot jam. She was a stellar baker. Home – in Hungary, rural Victoria or Melbourne – was the smell of her Sabbath cakes baking. In Sydney, Eva Grinston baked her grandmother’s favourite,... Read more
Posted by
Click to copy the Short Url to this post: