Claudia has contributed a number of honey cake recipes to the blog – click here for more. The almond, honey and whisky lemon cake which she created and baked specially for the Honey Cake tasting morning was one of the stand-out cakes and there wasn’t a slice of it left. Honey cake but not as you know it. Claudia’s recipe was featured in the Jewish Chronicle.
Almond Honey and Whisky Lemon Cake (a naughty Rosh Hashanah cake) 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. It is a very moist cake so I do not recommend loaf tins as it may crumble when serving. 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 aluminum foil marked in 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.
- 5 tablespoons of runny honey
- 100 grams of softened butter
- 4 eggs
- 150 grams of caster sugar
- 250 grams of ground almonds
- zest of 2 large lemons
- almond flakes for topping
- 4-5 tablespoons of whisky
- Preheat oven to 180 C Do not use fan setting
- Prepare tin according to manufacturer’s instructions
- Soften the butter and mix in the sugar, honey and lemon zest.
- Add the eggs and continue mixing until it looks homogenous.
- Now you can add the ground almonds and mix some more
- Place the mix in the tin and top with almond flakes
- Bake in middle rack for 45-60 min (baking times will vary depending on oven and tins).
- Don’t worry; it will initially drip a bit.
- It is ready when you insert a cocktail stick at the center of the cake and it comes out dry. It should look golden.
- Once cool moisten by drizzling whisky over the cake with a spoon.
The cake should last for several weeks at room temperature as long as it is covered in cling film. It can be frozen.
Submitted by Claudia Camhi