Lekach – Honey Cake

Preparation Time: 25 minutes Cooking Time: 50 minutes Makes: 1 cake
Parev. Will Freeze

Rosh Hashonah is the time for eating apples and honey in as many ways as possible – this is my family’ s tradition – so I even put apple juice in my honey cake!

For better or worse, one of the major topics of conversation at Rosh Hashanah is what honey cake recipe to make. Well, this will certainly keep the family happy. It is my favourite classic recipe and is richly spiced, packed with hints of ginger, cinnamon and mixed spice.

I like to double up on this recipe so that I can freeze one which I keep for breaking the Yom Kippur fast and serve the other for tea over Rosh Hashanah. For the best flavour, make the cake at least 3 days before you want to eat it.

The range of different varieties of honey currently available in the supermarkets is quite amazing – different flavours are determined simply by the flower the bee chooses. You can have clear or set and for this cake my preference is orange Blossom honey – this is honey with an orange tang and a rich liqueur like consistency.

It is best place to store honey at room temperature. If it crystallises, place the jar in a bowl of hot water until it clears, or warm in the microwave (after removing the metal lid.) Also if you warm or oil the spoon lightly before measuring honey, it will run off easily.

Ingredients

1 ½ cups all purpose plain flour
1/2 cup fine sugar
½ teaspoon ground ginger
2 teaspoon ground cinnamon
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
¼ cup vegetable oil
1 cup clear honey
Zest of 1 orange
3 eggs
¼ cup apple juice

Garnish:
Confectioner’s sugar

Method

1) Pre-heat the oven to 350 F.
2) Grease and line 1 (2 pound) loaf tin.
3) In a large bowl or food mixer, combine the flour, sugar, ginger, cinnamon, mixed spice and bicarbonate of soda.
4) Add the oil, honey, zest of orange, eggs and apple juice and beat together until smooth.
5) Pour the cake mixture into the prepared tin.
6) Bake for about 50 minutes or until a skewer inserted into the middle of the cake mixture comes out clean.
7) Leave to cool in the tin, then turn out and wrap tightly in foil. Store for 2-3 days before serving to allow the flavours to mature.

To serve the stylish way:
Cut into squares and dust with a little confectioner’s sugar.

For more information about my recipes or to book onto the latest cookery school call 0845 108 22 68 or click into www.jewishcookery.com.

For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD

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