For those of you who don’t know, later in this week is Rosh Hashannah, the Jewish New Year.
The traditional food that one eats at Rosh Hashannah is honey, for a “sweet” New Year. So in honor of the holiday, I made this honey cake that my mom recommended.
Honey cakes are very often made on Rosh Hashannah so there are a lot of recipes going around out there, but most of them are pretty average. I have to say that all the spices in this one made it really flavorful.
I can’t write too much more because this has been a long day…I got engaged!!!! What a sweet way to start off the new year!
So this short post will have to do. I hope you enjoy this, while I go admire my ring :)
Levana Kirschenbaum’s Honey Cake
Taken from Levana
Makes one 10-inch tube/bundt pan
Ingredients:
2 teaspoons baking powder
2 teaspoons baking soda
pinch of salt
1 tablespoon ground cardamom
1 tablespoon ground ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
4 eggs
1 cup dark brown sugar, packed
1 cup honey (see note)
1 cup vegetable oil
1 cup very strong warm tea (2 tea bags steeped in 1 cup hot water)
1/2 cup ground almonds, optional
3 tablespoons sliced almonds (add only if using the ground almonds)
In a bowl, mix together the flour, baking powder, baking soda, salt, cardamom, ginger, nutmeg, and cinnamon an set aside.
In a food processor, process the eggs with the sugar, honey, and oil, just until combined. Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the tea. Pulse 2 to 3 times after each addition, just to incorporate. Add the ground almonds, if desired.
Pour the batter into a greased 10-inch springform pan or tube pan. Top with the sliced almonds, if using. Bake for 1 hour or until a knife inserted in the center of the cake comes out clean. Invert the cake onto a rack to cool. Turn right side up to serve.
Note: If you measure the oil for the recipe first, then use the same measuring cup to measure the honey, the honey will slide out easily.
