Honey Cake: Wishing You A Happy New Jewish Year

hch-badajoz-joker HCH 18 / September 2017

Honey Cake: Wishing You A Happy New Jewish Year, by Eyal Streett


Hi there cookers! A new Jewish year is just around the corner and with it come some great recipes. You could find in previous issues a number of recipes that would work for the new Jewish year, and it’s symbolisms such as Tuna in saffron-coconut milk served with crushed semolina cookies and Antonia’s Bomb. But here I’m sharing with you a classic and simple honey cake and it will only take you 10 minutes to make and another hour to bake. This recipe is based on a recipe my mom gave me some years ago.

As usual, I should work harder on my presentation, but I’m telling you: it tastes GREAT.

Anyway, let’s get started!


2/3 cup honey

1/3 cup brown sugar

2 tsp. baking soda

2 eggs

1/4 cup oil

1 juicy orange, squeezed

100 g almonds, chopped

2 cups wheat flour (I used white but you could use whole wheat, if you prefer)

NOTE: for a more refined flavor you could add a teaspoon of cinnamon or ground cloves.


Preheat your oven to 135º C.

Chop your almonds and squeeze or press your orange. You should get about a 1/4 of a cup of juice.

Mix in a large bowl all of the ingredients except for the flour. Go one at a time and mix as you go on.

Sift in the flour and beat it in until the mixture is smooth.

Lay the mixture in a greased cake pan. I used a funny pan (Darth Vader’s head) but this cake probably works best in a long rectangular pan, like ones used for bread or banana bread.

Bake in the oven for 60 minutes, more or less. The cake is ready when it’s firm.

That’s it!

Wishing you a happy, sweet and healthy new year! A nice autumn for all of us in the northern hemisphere, or if you happen to be in the southern hemisphere then have a great spring!

Hope to see y’all next time. Until then, keep on cooking!


My cooking assistant: Dalit Streett Tejeda / My photographer: Yael Streett Tejeda

a-yally-dalit-3-PRECIOSOS Eyal Streett, Madrid, September 2017