Honey Cake for Rosh Hashanah
For as long as I can remember food has been the centre of my attention. My favourite book as a very young child was The Poky Little Puppy not because of the cute inquisitive dog, but because of the Strawberry Shortcake reward. Seriously, go read it, it’s like gateway food porn.
It’s little wonder then that my favourite Jewish holiday is Rosh Hashanah where we eat sweet things for a sweet new year. The apples dipped in honey are a little too rustic for my taste, I much prefer the more refined Passover Charoset. But Grandma’s honey cake trumps all. Use a full-flavoured honey to your taste and savour the crunch of the crust alongside the light sweet crumb.
Rosh Hashanah is next week but now I’ve managed to get Grandma’s honey cake recipe I happily don’t have to wait for the new year celebration.
**EDIT: L’shana tovah! Grandma made her honey cake last night for Rosh Hashanah. She was a bit concerned that it wasn’t cooked enough, but it was perfect. There was no raw flavour and it was magnificently moist, honeyed but not too sweet. Next time I might make one large cake as this was such a success.
Grandma’s Honey Cake, Rosh Hashanah, 18th September, 2009.
Rosh Hashanah Honey Cakes
Recipe from my Grandma. She makes double this recipe and bakes it as one very large cake. Grandma also recommends adding some cinnamon or ground ginger for added flavour dimensions.
Dryness is an issue with Kosher honey cakes, but I find that not overcooking your cake, and serving it while fresh alleviates this problem.
makes 12 small cakes
1/2 cup neutral flavoured oil (I used grapeseed)
1/2 cup honey (the flavour and quality of the honey will greatly affect the outcome of the cake)
1/2 cup brown sugar
1 cup self raising flour
Grease a 12 cup muffin tray with butter.
Mix all ingredients together until batter looks bubbly. Spoon into prepared pan and bake in a preheated oven at 180C for about 20 mins or until golden and risen. (I like it best when it is just a touch undercooked, the raw taste will be gone, but the cake won’t be dried out).
If you decide to double the recipe and bake as a large cake start at 190C for 10 to 15 minutes, then drop the temperature to 180C and bake for a further 40 minutes until a skewer comes out clean.