New year honey cake

New year honey cake

By
From
Feasting
Makes
1-2
Photographer
Elisa Watson

This honey cake is reminiscent of the one Melbourne’s Baker D. Chirico sell at their gorgeous St Kilda store for Rosh Hashanah. They kindly helped me with this recipe to make it work for domestic cooks. A kick of whisky, orange juice and the spices set it apart from any other honey cake I’ve tried. This recipe makes enough batter to fill two 23 cm (9 in) square or round cake tins, and either one 23–25 cm ring (bundt) tin or one 23 × 33 cm sheet cake tin. Enjoy with a cup of tea or coffee.

Ingredients

Quantity Ingredient
olive oil spray, for greasing
525g plain (all-purpose) flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon salt
1 1/3 tablespoons ground cinamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
250ml vegetable oil
350g honey
345g caster (superfine) sugar
95g light brown sugar
3 large eggs
1 teaspoon natural vanilla extract
250ml warm coffee or strong tea
125ml fresh orange juice
60ml whisky
60g slivered or flaked almonds, (optional)

Method

  1. Preheat the oven to 180°C. Generously grease the tin(s) with olive oil spray.
  2. In a large bowl, combine the flour, baking powder, bicarbonate of soda, salt and ground spices. Make a well in the centre and add the oil, honey, sugars, eggs, vanilla, coffee or tea, orange juice and whisky.
  3. Using a strong whisk or an electric mixer on slow speed, whisk the ingredients together to make a thick, wellblended batter, making sure nothing is stuck to the bottom of the bowl.
  4. Spoon the batter into the prepared cake tin(s) and sprinkle the top of the cakes with the almonds, if using.
  5. Stack two baking trays on top of one another, then place the cake tin(s) on top. This will ensure the cakes bake evenly.
  6. Bake until the cakes spring back when touched gently in the centre. For ring (bundt) cakes, this will take 60–75 minutes; for round or square cakes, it will take 45–55 minutes; for sheet cakes, it will take 40–45 minutes.
  7. Allow the cakes to stand for 15 minutes before removing from the tins.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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