Desserts
Honey Cake
Ingredients
- - 3 large eggs
- - 1 cup honey
- - 1/2 cup granulated sugar
- - 1/2 cup brewed coffee, cooled
- - 1/2 cup vegetable oil
- - 1/3 cup orange juice
- - 2 1/2 cups plain flour
- - 1 1/2 tsp baking powder
- - 1/2 tsp baking soda
- - 2 tsp ground cinnamon
- - 1/2 tsp ground cloves
- - 1/2 tsp ground ginger
- - 1/4 tsp salt
Method
- Preheat the oven to 165C (325F). Grease a loaf tin or bundt tin and line the base with parchment paper.
- In a large bowl, whisk the eggs, honey and sugar together until well combined.
- Whisk in the coffee, oil and orange juice.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, ginger and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined - do not overmix.
- Pour the batter into the prepared tin and bake for 50-55 minutes, until a skewer inserted into the centre comes out clean.
- Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
Native Name: Lekach
Dietary Tags: Pareve, Kosher (Pareve)
Cultural Background: Lekach, a moist spiced honey cake, is one of the most traditional Ashkenazi Rosh Hashanah desserts, its sweetness echoing the holiday's theme of hopes for a sweet new year. Often baked pareve so it can follow either a meat or dairy meal, it has been passed down through generations of Jewish households across Eastern Europe and beyond.
Tips: This cake actually improves in flavour and moisture after resting, well-wrapped, for a day – many bakers make it ahead of the holiday for this reason.
Variations: Add a handful of chopped walnuts or raisins to the batter for texture. A glaze of honey brushed over the warm cake adds extra shine and sweetness.
Storage: Keeps well-wrapped at room temperature for up to 5 days, or frozen for up to 3 months.
Reheating: Best served at room temperature; no reheating required, though a brief 10-second microwave warms a slice nicely.
Nutrition: Approx. 260 kcal, 4 g protein, 8 g fat, 44 g carbohydrate per serving.
FAQs:
Q: Why does honey cake taste better the next day?
A: The honey and spices continue to meld and moisten the crumb overnight, which is why many bakers prepare it a day or two in advance.
Q: Can I substitute the coffee?
A: Yes – strong brewed tea or additional orange juice can replace the coffee, giving a milder but still moist result.
Q: Is honey cake suitable for a meat meal dessert?
A: Yes, made without dairy, it is pareve and can follow either a meat or dairy meal.