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Best-Ever Honey Cake
This honey cake is the simplest and softest cake I’ve ever made. It’s perfect for Rosh Hashana and the thing that is special about it is the texture. It’s really soft — it’s like it’s melting in your mouth.
It has a combination of flavors that I won’t tell you about, see for yourselves. It has a flavor which
everyone loves.
Don’t like baking? this cake is perfect for you — you just can’t fail when making this cake. And just so you know, the secret of this cake is water, yes water. It delivers a great and soft texture.
The cake comes out super soft and delicious, I highly recommend making it.
18 cm round pan / English cake
Press here for the preparation video
Ingredients:
180 ml boiling water (three-quarters of a cup)
2 teaspoons Ness coffee
1 teaspoon cocoa
1/2 teaspoon cinnamon
2 eggs
120 g sugar (half a cup of sugar)
210 g flour (1.5 cups)
1.5 teaspoon baking powder
1/2 teaspoon baking soda
180 g honey (half a cup)
120 ml oil (half a cup)
Preparation:
1.) First of all, start with the boiling water: mix it with the instant coffee, cocoa powder and cinnamon. Leave it aside for a couple minutes so it’ll cool down.
2.) Preheat the oven to 180 degrees.
3.) Whisk eggs and sugar for a couple seconds. Then, add the oil and water, whisk for a couple seconds and add the honey.
4.) Mix flour, baking powder and baking soda. Add the liquids and mix until a smooth and liquidy mixture.
5.) Bake for about 50 minutes. The cake is soft with a wonderful color.
*The mixture should be liquidy, it’s important to mix until all of the flour lumps blend, that’s why it’s
important to mix well. You can also mix using the mixer on low speed.
