Honey cake is a classic.
You can’t come to the holiday eve dinner without eating a soft and juicy one.
I like my honey cakes delicate and soft,
Filled with a refined taste of honey and a refined and addictive sweetness.
When Rosh Hashanah arrives,
My face wears a huge holiday smile.
I go into the kitchen and put on the music that makes my heart the happiest.
And dances while cooking and baking and mostly enjoying myself.
This holiday will be a little different in terms of the family members and the size of the holiday meal.
But that still doesn’t mean there won’t be a cooking and baking party happening.
I’m already wearing my holiday smile even though it’s still a few days away.
My honey cake will be the sweet ending to a wonderful holiday meal.
And the great magic of this cake is that on the next day it’s even better, softer and tastier.
These are my favorite charms,
Softness that intensifies,
Sweetness that blends in,
Softness that’s sky-high.
The best part of the holiday is the morning after the meal,
Everyone gets up with a taste for more, thinking about the wonderful leftovers that await them for lunch,
And knowing that, in a moment we’ll be biting into the classic and best honey cake.
A bite of accuracy alongside your cup of coffee or tea and you’ll feel like you’re in heaven.
A balanced heaven full of goodness,
Sweet heaven, but not too sweet,
Soft and juicy heaven,
A moist and exciting paradise,
A paradise that’s completely calm,
A heaven full of joy,
A paradise of family and togetherness, even if everyone is a little far away,
An incredibly precise and pampering paradise,
Want a bit of this paradise?
First of all, put on a holiday smile,
Then put on some good music,
Heat up your oven and let’s get started,
It’s the easiest and quickest recipe in the world 🙂
Happy and joyful days of holiday 🙂
Classic Honey Cake
Ingredients: suitable for a round pan 10.2” (26cm) diameter with a whole in the center / 2 small loaf pans
- 4 eggs
- ¼ cup olive oil / coconut oil
- ¾ cup honey
- Pinch of salt
- 1 tablespoon sugar (sweet lovers can add another 3 tablespoons of sugar)
- ¼ cup of espresso / 1 teaspoon instant coffee dissolved in a ¼ cup of hot water / ¼ cup of black tea (whatever you choose, I chose espresso)
- 1½ cups almond flour
- ½ cup rice flour (for alternatives, have a look at “A little extra from me”)
- 2 teaspoons baking powder
- Slivered almonds to decorate the cake
- Cake seasoning: ½ teaspoon of cinnamon, ½ teaspoon of ginger powder, a pinch of clove spice (optional, but it adds a lot)
- Preheat the oven to 355°F (180°C) on turbo mode, and line a baking pan with parchment paper.
- Put all the liquid ingredients in a bowl, the eggs, oil, honey, sugar, salt and coffee and mix well. I really recommend mixing in a blender or using a hand blender, it’ll give a wonderful airiness to the cake. If you don’t have a blender, a whisk will also do the job.
- In a separate bowl, put the dry ingredients, the almond flour, rice flour and baking powder and mix well. If you choose to season the cake, now is the time to add the spices.
- Combine the liquid and dry batter and mix well.
- Transfer the batter to the baking pan, sprinkle some slivered almonds on top of the cake and put it in the oven to bake for 20-25 minutes or until a toothpick comes out dry from the cake.
Take out of the oven, cool a little, extract from the pan and serve it to the table.
A little extra from me:
- The cake can be kept in the fridge in a sealed box for up to 4 days.
- The rice flour can be substituted for oat flour / teff flour / finely ground yellow corn flour / with another ½ cup of almond flour.
- The flour mixtures can be substituted for 1¾ cups spelt flour / regular flour (contain gluten).
- You can omit the sugar.
- If you want the cake soft and good, I recommend taking it out of the fridge about 2 hours before serving.
- You can prepare the cake the day before the holiday eve and take it out of the fridge about 2-3 hours before serving.