Honey Cake. image: Essy Roz

Honey Cake. image: Essy Roz

A new jewish year is right around the corner.
The flowers begin to bloom,
The sky smiles a huge smile,
And one can feel the excitement in the air.

I have a huge love for honey cakes,
They excite me,
They are full of love,
They symbolize joy,
And they provide a new beginning.

There are many types of honey cakes.
High and low,
Heavy ones and light ones,
Sweet and dense.
Each is beautiful and delicious in its own way.

This year I decided I’m turning this exciting classic into a bite that’s all about precision.
And this cake
Oh what a cake
A bite of it and all of your dreams come true.
It’s soft and gentle,
It’s sweet just in the right amount,
It’s perfect and wonderful.

And it has a secret ingredient that turns every bite into heaven 🙂
Most of you couldn’t guess this ingredient 🙂
And it’s one of the most common elements in the blog.
Even those who doesn’t like it as much will enjoy the cake just as it is,
And no, you won’t feel the presence of this ingredient at all.

This is a family cake.
This is a delicious cake.
This is a cake that heralds the coming of the holiday,
And it’s the most exciting cake there is.

Exciting, refreshing and happy holidays to us all 🙂

Honey Cake. image: Essy Roz

Honey Cake. image: Essy Roz

Honey Cake. image: Essy Roz

Honey Cake. image: Essy Roz

Honey Cake

Ingredients: suitable for a standard loaf pan / a round pan 10.2” (26cm) diameter 

• 4 eggs (Size M / L)
• ½ cup honey
• ¼ cup olive oil
• A little cinnamon (not a must)
• ¼ cup maple syrup (for alternatives, have a look at “A little extra from me”)
• 1 small can applesauce 112g (about ⅓ cup) / peeled and grated green apple
• The secret ingredient – 2 tablespoons of peanut butter (for alternatives, have a look at “A little extra from me”)
• 1 cup almond flour
• ½ cup oat flour (for alternatives, have a look at “A little extra from me”)
• Pinch of salt
• 2 teaspoons baking powder (10g)
• Sugar powder to decorating the cake

Steps:

1. Preheat the oven to 330°F (165°C) on turbo mode, and line a baking pan with parchment paper.
2. In a bowl, put all the liquid ingredients, the eggs, honey, olive oil, maple syrup, applesauce, cinnamon and peanut butter and mix well (important) until you get a uniform and thick paste.
3. Add the dry ingredients to the bowl, the almond flour, salt, oat flour and baking powder and mix well until you get a thick batter.
4. Transfer the batter to the baking pan and place in the center of the oven to bake for 40-45 minutes or until a toothpick comes out dry from the cake.

Take the cake out of the oven, and out of the pan and let it cool a little.
Sprinkle sugar powder over the cake and gobble 🙂

A little extra from me:

• The cake can be kept in the fridge in a sealed box for up to 4 days. The cake tastes better the day after preparation.
• I don’t recommend omitting the maple syrup or replacing it, because it gives a stunning sweetness to the cake, but if you want, you can replace it with 2 tablespoons of sugar.
• You can sprinkle some almond slivers for a delicious crunch on top of the cake.
• Peanut butter is the secret ingredient of the cake, its taste isn’t noticeable and it gives amazing moisture and juiciness to the cake. But if you still want to replace it, you can use 2 tablespoons of almond butter.
• You can replace the oat flour with rice flour / teff flour / almond flour (the best version is the one containing oat flour)
• You can use only oat flour (1½ cups flour) – if you choose this option the cake will be a little lower.
• Click here to see how to grind oat flour at home.
• For another perfect recipe for honey cake, click here 🙂

How to grind oatmeal at home 🙂

The bowl of wet ingredients. image: Essy Roz

The dry ingredients go into the wet bowl. image: Essy Roz

The honey cake before baking. image: Essy Roz

The honey cake after baking. image: Essy Roz

Honey Cake. image: Essy Roz

Honey Cake. image: Essy Roz

Honey Cake. image: Essy Roz

Honey Cake. image: Essy Roz