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
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.
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
Eyal Streett, Madrid, September 2017