Honey Cake is traditionally baked for Rosh Hashanah the Jewish New Year.
The Honey Cake symbolises the beginning of a Sweet Year.
My idea was actually to make the Honey Cake a that I remembered having eaten at the Iyengar bakery as a child.
The Iyengar Bakery the cakes are eggless I have used eggs as I needed to finish off the eggs.
I have replaced butter with oil as I keep the butter out in the morning and back again one the fridge by afternoon as I am in no mood to bake.
The moment the mood to bake hit me I baked and hence used oil. In fact, I prefer the oil used in cakes now as the cake does not harden in the fridge.
Also, I suggest you bake the cake and consume it the next day. It tastes better.
Now next time I plan
- to replace the maida with atta or whole wheat flour.
- Halve the recipe and make it eggless.
- To make it vegan will have to use maple syrup.
Like I said it was after I baked this cake I realised that I have baked a cake that is baked for Rosh Hashanah, the Jewish New year. Now I wish I had added some cubed apples in the dough and some nuts too.
How to make Honey cake for Rosh Hashanah, the Jewish New Year
Making this Honey Cake cannot get any easier. Since there is no butter involved the beat up the butter and then the sugar process is eliminated. But just whisk the eggs mixture a bit before adding the flour.
I have used store brought orange juice to alternate with flour mixture. You can replace it with coffee, I have heard that you can use tea too but at my place, the rest of my family is not tea fans.
The Traditional honey cake is made with cinnamon, cloves, and cardamom. Again since we do not appreciate these spices in a cake I have skipped using it. You can try it out here is the link.
The other cakes I have tried are
- Layered Angel Cake the British Version
- Simple Ice Cream Loaf Cake
- Egg-less Whole-Wheat Chocolate Cake #Choctoberfest
- By far my most popular cake is Bajra Carrot Cake| Pearl Millet Recipes| Millets Special
- Baking mould
- 2 1/2 cups maida/APF
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon powder optional
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup honey
- 1/2 cup vegetable oil
- 4 eggs
- 2 tsp lemon zest
- 1 cup orange juice
- 1/2 tsp vanilla essence
- Grease and flour a bundt tray. You can also a 9 by 13-inch loaf pan.
- Preheat oven to 175 C/ 350 degrees F.
- Sift the maida, baking powder, baking soda, salt and cinnamon(if using). Set aside.
- Take a large mixing bowl and whisk together sugar, brown sugar, oil, honey eggs and the zest. Since I did not use cinnamon powder I used 1/2 tsp vanilla essence.
- Beat in the 1 cup of the flour mix. Add orange juice. Mix well till the flour incorporated. Repeat and finish with flour.
- Transfer the flour to the mould.
- Bake in the preheated oven for 50 to 60 minutes.
- The best check is when the toothpick inserted in the centre comes out clean.
- Cool in the mould for about 10 minutes.
- Loosen the sides by running a butter knife by the sides and upturn on the cooling rack.
- Allow the honey cake to cool fully before cutting.
- Store in an airtight container for 4-5 days.
This month in A to Z Challenge where we have an alphabet to choose and cook. This month it is the Alphabet H. To join us in this Challenge do contact Vidya or Jolly.
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