This cake is very moist and tastes even better a day after it’s made. It is Pareve (non-dairy) and perfect for your Rosh Hashanah dinner menu.
Tell Me About This Honey Cake
- Texture: Tender, soft, and moist.
- Ease: Very easy to make-process all the ingredients in a food processor and throw it in the oven to bake.
- Time: To properly prepare this dough, it needs to undergo two rising periods.
- Serving: Wonderful plain or topped with a dusting of powdered sugar.
Honey: The star of the dish. Use good quality tasting honey so that you get that flavor to shine in this tea cake.
Flour: All-purpose regular flour is perfect for this cake recipe.
Baking powder: Baking powder is what is going to make our cake rise.
Tea: A strong cup of tea. Use 2-3 tea bags in 1 cup of boiling water. Ideal teas for this recipe are black, Earl Grey, and Chai.
Orange zest (optional): A pinch of orange zest magically enhances the honey flavor in the cake. Recommended, but not the end of the world if you skip it.
Tip 1: I highly recommend making this cake 1-2 days ahead of time. It will taste better, and the flavors will be stronger. Keep it in the fridge but serve at room temperature.
Tip 2: Line your baking pan with parchment paper or heavily grease it. This step helps the cake to release easily from the pan.
Tip 3: You can bake this cake in a bundt pan, mini loaf pans, or cupcakes. The critical thing to remember is not to fill the pan over 3/4 complete and to adjust the baking time. You will need less time for a wider cake.
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Rosh Hashanah Honey Cake
For the cake:
- 1 cup (200 grams) granulated sugar
- 1 cup (360 grams) honey
- 3 large eggs
- 3/4 cup (180 ml) canola oil
- a pinch of orange zest optional
- 1 1/2 teaspoon (15 grams) baking powder
- 2 1/2 cups (350 grams) all-purpose flour+ a little more for dusting
- 1 cup (240 ml) boiling strong hot tea (black/Earl grey/Chai/cinnamon) (2-3 teabags)
- a dash of salt
- oil, margarine or shortening for greasing the pan
- optional 1/2 cup powdered sugar
Prep the pan/s:
- Loaf pans: Grease two loaf pans with "fat" and line with parchment paper, leaving a couple of inches of overhang on the long sides.
- Fluted pan: Take a small amount of "fat" and spread it evenly over the entire inner surface of the pan. You can use your fingers, a pastry brush, or a paper towel to apply. Make sure to coat the bottom and sides thoroughly to prevent sticking. After greasing the pan, sprinkle a small amount of flour into it. Tilt and rotate the pan to distribute the flour evenly, covering the greased surfaces. The flour helps create a barrier between the batter and the pan, facilitating easy release once it's baked.Tap the pan gently or invert it and give it a few shakes to remove any excess flour. You want a thin, even coating that will prevent sticking without leaving a noticeable layer on the finished product.
- Preheat the oven to 320°F/160°C.
- In a food processor, put sugar, honey, eggs, oil, orange zest, and salt. Process to a uniform mixture (about 30 seconds).
- Mix baking powder and flour thoroughly, then add to the mixer, processing for a few seconds to combine.
- Carefully pour the boiling tea while the motor is running (through the sleeve of the lid) and process for just another few seconds to a uniform mixture.
- Pour into the greased pans (batter is going to be very runny).
- Bake for 45-60 minutes until the cake is puffed and browned and a toothpick inserted in the middle comes out with a few crumbs.
- Let the cake cool completely, and dust with powdered sugar (optional).
- Keep refrigerated for up to 5 days. It will be finished for sure long before that!