Although this cake can be enjoyed anytime of year, I love having it in the fall. It’s also my favorite treat to break the fast after Yom Kipper. While mixing us the ingredients, you might think it could never taste good, but the unique combination of flavors come together beautifully in this sweet, spicy, moist and delicious cake.
Traditionally this cake is given the day before the Holiday to a teacher or mentor. My tradition is to eat it with my meal right after the fast ends, and continue to eat leftovers (if there are any), the next day to remember to keep the sweetness of the new year, all year.
This is a link to the original recipe: https://www.chabad.org/recipes/recipe_cdo/aid/2635036/jewish/Lekach-Honey-Cake.htm
Mine has made a few small changes but I encourage you to compare the two and come up with your own version! I think in the future I will half the cloves (per my husband’ request).
Ingredients:
3½ cups all-purpose flour
1 tablespoon corn starch
1 teaspoon baking soda
½ teaspoon salt
4 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
1 cup olive oil
1½ cup honey
1½ cups granulated sugar
½ cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup strong warm black coffee
½ cup orange juice
Directions:
In a large bowl whisk together dry ingredients. Add the rest of the ingredients. Using an electric mixer on low speed,mix until you get a thick, smooth batter.
Pour batter into well-greased pans. This recipe makes quite a lot of batter, so depending on the size pans you use, you may have some left over. You can pour the leftover batter into another pan, or into a cupcake tin and make some honey cupcakes.
Bake at 350° F until a skewer comes out clean, approximately 40-55 minutes. Oven temperatures vary tremendously, and the type of pan you use also influences baking time, so do the toothpick test rather than relying only on the timer.
Let cool before adding glaze, or dust with powdered sugar.
Optional glaze recipe: start with 2 cups of powdered sugar and slowly add a pareve milk ( I used almond milk) until you reach the desired consistency.
Enjoy!
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