Honey Cake Galore: Part 2

Think Rosh Hashanah. Think a slice of apple dipped in honey (and the sound of the shofar if you are not just thinking about food).

This posting is less about the apple more about the honey in reflection of the tradition of baking and serving honey cake on the festival. Ashkenazim call the cake, lekach, in reference to the phrase “for a goodly lekach [portion] have I given you” signifying the wish that we be given a salutary portion. The sweetness of the honey is symbolic of the hope for a sweet new year. Did you know it’s also an ancient symbol of immortality and truth (facts gleaned from the masterful Encyclopedia of Jewish Food by Gil Marks)

Here are a selection of honey cake recipes – see accompanying post Honey Cakes Galore: Part 1. Would you like to submit your recipe or let us know how you got on with these?

Lekach  (honey cake) -submitted by Helen Barnett

Ingredients

  • 225g plain flour
  • 170g caster sugar
  • 1 level teaspoon each – cinnamon, mixed spice
  • 170mls clear honey
  • 115mls oil
  • 2 eggs
  • 1 level teaspoon bicarbonate of soda dissolved in 115mls orange juice
  • 55g chopped walnuts (optional)

Method

Line a 10 x 8 x 2 inch tin with baking paper.

Mix together flour, sugar & spices.  Make a well in the centre of the bowl and add honey, oil and eggs.  Beat well until smooth.

Dissolve bicarbonate in orange juice and stir the fizzing liquid.  Add to the mixture.

Pour into tin.  Bake for 1 – 1¼ hours at 170C/325F/Gas Mark 3.

Cool out of draught.

When cold, foil wrap and leave if possible for one week before using as it improves with keeping.  Cake can be frozen after this.

 

Chilean Honey Cake with Walnuts – submitted by Claudia Camhi

This cake recipe comes from the WIZO Chile cookbook. It is common there to make honey cakes with walnuts but you may treat the ingredient as optional. Only fill the tin up to ¾ of its capacity to avoid sticky over flows. Honey cakes brown and burn quickly so half way through baking be sure to cover with a piece of aluminium foil marked in the middle to form a pitched roof-like top. This will protect the top layer from excessive heat and will allow air to circulate without sticking to it.

Ingredients

  • 1 cup or 250 ml of runny honey
  • 1 cup or 200 grams of finely ground walnuts (I use the equivalent weight in ground almonds)
  • ¾ cup of sunflower oil
  • ¾ cups of caster sugar
  • 4 eggs
  • 6 heaped tablespoons of plain flour
  •  ½ a teaspoon of cinnamon
  • ¼ teaspoon of ground cloves
  • Pinch of salt
  • 3 teaspoons of baking powder

Method

  1. Preheat oven to 180 C Do not use the fan setting.
  2. Prepare tin according to manufacturer’s instructions
  3. Beat with the electric mixer the 4 egg whites until stiff peaks form
  4. Add the sugar and carry on beating until the meringue is glossy
  5. In a separate mix the walnuts, the flour, baking powder, salt and spices
  6. Gently fold in this mixture into the meringue.
  7. Wisk the egg yolks and fold in with the previous mix
  8. Pour into the oiled and lined tin
  9. Bake in middle rack for 45-60 min (baking times will vary depending on oven and tins)
  10. It is ready when you insert a cocktail stick at the center of the cake and it comes out dry. It should look golden.

The cake should last for a week at room temperature as long as it is covered in cling film.

Claudia’s Honey and Almond Lemon Cake – submitted by Claudia Camhi

This is my own recipe. It is a moist cake and the zing of the lemon zest makes it taste lighter. I use an 8 inch non-stick loose base tin. Only fill the tin up to ¾ of its capacity to avoid sticky over flows. Honey cakes brown and burn quickly so half way through baking be sure to cover with a piece of aluminium foil marked in the middle to form a pitched roof like top. This will protect the top layer from excessive heat and will allow air to circulate without sticking to the mix.

Ingredients

  •  5 tablespoons of runny honey
  • 120 grams of softened butter
  • 4 eggs
  • 150 grams of caster sugar
  • 100 grams of plain flour
  • 100 grams of ground almonds
  • 2 teaspoons of baking powder
  • Zest of 2 large lemons

Method

  1. Preheat oven to 180 C Do not use the fan setting.
  2. Prepare tin according to manufacturer’s instructions
  3. Soften the butter and mix in the sugar.
  4. Add the honey and lemon zest and mix some more
  5. Add the eggs and continue mixing until it looks homogenous.
  6. Now you can add the ground almonds and flour and mix some more
  7. Finally add the baking powder and stir.
  8. Place the mix in the tin and bake in middle rack for 45-60 min (baking times will vary depending on oven and tins)
  9. It is ready when you insert a cocktail stick at the center of the cake and it comes out dry. It should look golden.

The cake should last for a week at room temperature as long as it is covered in cling film.

Honey Loaf – submitted by Claudia Camhi

This cake recipe comes from Rachel Allen’s cookbook. Only fill the tin up to ¾ of its capacity to avoid sticky over flows. Honey cakes brown and burn quickly so half way through baking be sure to cover with a piece of aluminium foil marked in the middle to form a pitched roof-like top. This will protect the top layer from excessive heat and will allow air to circulate without sticking to the mix.

Ingredients

  •  175 g of runny honey
  • 75 ml of milk
  • 100 grams of softened butter
  • 2 eggs
  • 300 grams of plain flour
  • ½ teaspoon of salt
  • 2 teaspoons of baking powder

Method

  1. Preheat oven to 180 C Do not use the fan setting.
  2. Prepare tin according to manufacturer’s instructions
  3. Sift and mix dry ingredients in a bowl
  4. Beat the softened butter and add the honey. Continue mixing until fluffy and continue mixing adding one egg at the time.
  5. Gently fold in the dry ingredients and slowly add the milk to form a dough that is soft.
  6. Bake in middle rack for 45-60 min (baking times will vary depending on oven and tins)
  7. It is ready when you insert a cocktail stick at the center of the cake and it comes out dry. It should look golden.

The cake should last for a week at room temperature as long as it is covered in cling film.

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3 thoughts on “Honey Cake Galore: Part 2

  1. Pingback: Claudia’s “very special indeed” honey cake « Wimshul Cooks

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