"Michal Baranes said The source of inspiration for this recipe, which is written on the glass wall of the restaurant and has been served there for almost a decade, is in one of the books of ‘The River Café.’ I’ve never visited the restaurants opened by the pair of Englishwomen, but their books have become my bible. Reading them changed the way I think about the raw ingredients, and this specific recipe could have been made for our cuisine. My mother, when she first tasted it, thought that it was one of the typical almond cakes of Tripolitan-Jewish cuisine."