Blogging Ellul: Inherited honey cake
Different communities have their own traditions for a sweet and often sticky desert eaten at Rosh Hashanah, symbolising a sweet new year. Two things help me feel like the new year really is around the corner - the Selichot service which we celebrated last night and which introduces the
tunes of the festivals, and the mad urge to start baking honey cake! This is a recipe I have inherited from my mother, which I think she inherited from hers. When living away from home for the first time desperate calls to
I would encourage you to find locally sourced honey and/or to support fair trade and organic producers; our sweet new year should be an example of how we want the world to be as well as a tasty treat!
200g plain flour
250g/ 3/4 of a cup clear honey
150ml cooking oil
50g chopped walnuts/ almond flakes
1 level teaspoon cinnamon (I often add more!)
1 level teaspoon mixed spice/ all spice
1 level teaspoon bicarbonate of soda dissolved in
Mix together flour, sugar and spices
Make a well in the centre, add honey, oil and eggs
Beat well together until smooth
Dissolve Bicarbonate in orange juice and add with nuts to
Bake at 170 degrees celcius for 1 and a half hours or until firm
to the touch, and a knife/skewer comes out clean
Cool on a rack (out of a draft so it doesn’t sink)
Serving tip: Leaving it wrapped in foil or in a tin for a day or so
improves the cake.
Do let me know how you get on if you try it, or share your recipes below!