ByMARION FISCHEL

The question after Sukkot is often “What do we do with the etrog?” One of the Four Species, comparable to a diamond during the holiday, the citron becomes a simple piece of fruit thereafter or even less significant, since we don’t even eat it. 

One year, I tried sticking clove stalks into an etrog to make a pomander for my drawer. The stalks were difficult to insert, and a month later the etrog was soggy and mildly moldy. Other times, I saved the etrog until it shriveled up and resembled a desiccated leaf. I’m sure there are people who have been more successful at making a pomander.

However, it would seem that such a powerful fruit, used in such a symbolic ritual on Sukkot, might also be of great health benefit. When I researched it, I discovered that the etrog has antioxidant, anti-diabetic, antimicrobial, and antiviral properties. So, ingesting it doesn’t seem like a bad idea.

To make the best use of your etrog after the holiday, you could bake an etrog sponge cake with etrog zest and etrog juice. One etrog is enough.

(credit: rypson/Getty Images)

Rafaela’s Etrog Cake

The following recipe is adapted from a popular Spanish lemon sponge cake I learned from a woman named Rafaela Martin Alonso in Granada when I was a law student there.

One of the great things about this dairy recipe is that a yogurt container is used instead of a measuring cup, making it easy to prepare.

Ingredients

  • 1 regular-sized container of 3% plain yogurt, unsweetened 
  • 1 yogurt container vegetable oil (or mild extra virgin olive oil)
  • 2 yogurt containers sugar
  • 3 yogurt containers flour, sifted
  • 3 large eggs
  • Zest of 1 etrog
  • Juice of 1 etrog
  • 1 packet baking powder
  • Pinch of salt
  • Butter, to grease the pan
  • Powdered sugar for decoration
  1. Mix well the eggs and the sugar by hand or in a mixer.
  2. Add the yogurt and the oil to the mixing bowl.  
  3. Grate the etrog rind into a small bowl, taking care not to grate any of the white part, which is bitter.
  4. Squeeze the juice of the etrog into another small yogurt container.
  5. Add the etrog zest and juice, as well as the yogurt and the oil to the mixing bowl. 
  6. Continue mixing until well combined.
  7. Add the salt, flour, and the baking powder. Mix thoroughly.
  8. Let the mixture rest for about 10 minutes to allow the batter to set while the oven heats up. 
  9. Preheat the oven to 180°C (350 °F). 
  10. Line a 23x13 cm. pan (9x5 inches) with parchment paper, leaving extra paper around the rim to be able to pull the cake out later. (If you are using a bundt pan, which is the perfect size for this recipe, grease with butter and dust lightly with flour to prevent sticking, instead of using the parchment paper.)
  11. Pour the batter into the pan and bake in the center of the oven for 45 min. or until a toothpick inserted into the center comes out dry. (If the cake is still moist but already beginning to brown on top, cover it with a piece of silver foil while it continues to bake.)
  12. Remove the cake from the oven and let it cool in the pan for 10 minutes. 
  13. Lift it out of the pan with the help of the parchment paper and place it on a wire rack to cool to room temperature.
  14. When cooled, dust the top of the cake with powdered sugar, and it’s ready to serve. 

Bete’avon! Bon appetit!

MAKE YOUR OWN

For those who prefer not to consume dairy, there are soy yogurt alternatives. Preferred flours can also be substituted. And anyone avoiding gluten can consider potato or nut flours.

Sugar can have other options as well, such as using brown sugar instead of white.

I haven’t tried such variations with this recipe, but you could experiment and create your own version of etrog cake.