- September 2014
- Serves 10
- Hands-on time 15 min, oven time 1 hour 35 min, plus cooling
Honey cake is a traditional Jewish recipe baked to celebrate Rosh Hashanah – Jewish New Year.
- 14.2g (2.2g saturated)
- 61.4g (45.4g sugars)
- 225g self-raising flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 225g caster sugar
- 3 large free-range eggs, lightly beaten
- 150ml sunflower oil
- 300g golden syrup
- You will also need a 2 litre loaf tin
- Grease a large 2 litre loaf tin and line with a long strip of baking paper along the base so the paper overhangs at both ends. Heat the oven to 160°C/fan140°C/gas 3.
- Sift together the flour, cinnamon and ground ginger into a large bowl. Add the caster sugar and stir well with a wooden spoon.
- Add the eggs, sunflower oil, 225ml cold water and golden syrup, then beat well using a hand whisk – it will help break up any pockets of flour that get trapped. The cake batter will be very runny.
- Pour the batter into the prepared tin and bake in the centre of the oven for 1 hour 35 minutes or until a skewer pushed into the centre of the cake comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack – you can use the baking paper to help ease the cake out. Cool completely, then slice and serve.
The cake keeps well and even improves – if that’s possible – in the days after baking. Store, wrapped in baking paper, in a cool, dark place for up to a week.
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