By Allegra Darwood, Fourth Year, Dentistry
The Croft Magazine // This honey cake is my favourite Rosh Hashanah (Jewish New Year) tradition. A moist, treacly and delicious cake with symbolises the beginning of a ‘sweet new year’. You can add chunks of apple in if you like, and the cake tastes best if you leave it, cooled and wrapped in cling film for about four days before eating. I adapted this recipe from a Claudia Roden recipe.
2 large eggs
200g brown sugar
125ml light vegetable oil
250g liquid hone
1 tbsp rum/brandy/whiskey
125ml warm strong black coffee
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
Grated knob of ginger
Grated zest of 1 orange
300g plain flower
50g slivered almonds (optional)
Pomegranate seeds (optional)
1. Preheat oven to 180C.
2. Beat eggs and sugar until pale and creamy. Then beat in the oil, honey, rum and coffee.
3. Mix the baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, ginger and orange zest with the flour. Add gradually to the egg and honey mixture, beating vigorously to a smooth batter.
4. Dust the sultanas and almonds with flour to prevent them from dropping to the bottom of the cake and stir them into the batter.
5. Line a 24cm round cake tin with greaseproof paper or with oil dusted with flour and pour in the batter.
6. Bake the cake in a preheated oven for 1 hour.
7. Top with pomegranate seeds to serve.
Featured Image: Epigram / Allegra Darwood
Have you tried this Honey Cake?