Honey cake recipe
This is the perfect honey cake, in my opinion. I’ve been serving it at our Rosh Hashana feast for years.
The cake is super moist and tasty, and I guarantee that guests will shower you with compliments.
By the way, I love gifting this cake on Rosh Hashana and I never get tired of making it.
A 24 cm baking pan
4 eggs, separated
150 grams sugar (3/4 cup)
1/3 cup honey
1/3 cup maple syrup
250 ml whipping cream / orange juice (1 cup)
180 ml oil (3/4 cup)
320 grams self-raising flour (2 cups + 4 Tbsp)
1/2 tsp baking soda
1 tsp cinnamon
Syrup (not mandatory):
1/2 cup water
1/2 cup sugar
3 Tbsp maple syrup
1. Whip egg whites and sugar into stiff peaks and fold in the egg yolks.
2. Mix the wet ingredients together in a separate bowl, and the dry ingredients in a separate bowl. Gently add the wet ingredients to the whipped eggs and then the dry ingredients.
3. Bake at 180°C for around 45 minutes, then cool. Cook the syrup ingredients together while stirring for a few minutes, and spoon the syrup over the entire cake.
The cake is also great without the syrup.