Honey Cake is the sweet baked treat many Jews eat on Rosh Hashanah to bring in a sweet Jewish New Year.
But not everyone is always happy with how sweet this staple can be. This cake is light and full of honey, spicy and not too sweet.
Honey chiffon cakePrint
- 4 eggs
- 1 cup sugar
- 1 cup honey
- 1 cup oil
- 3 ½ cup flour
- 2 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 cup strong tea
- Preheat the oven to 300° F (150° C).
- Have ready 3 bowls: one deep, and two medium-sized.
- Separate the eggs, putting the whites into one of the medium bowls and the yolks in the deep bowl.
- Beat the whites until stiff. Gradually add the sugar, beating constantly, until all the sugar is incorporated.
- Beat the egg yolks until light. Beat in the honey, then the oil. It will become a thick emulsion.
- Sift the flour, baking powder and soda, the spices and salt together, into the second medium bowl.
- Add the sifted ingredients to the egg/honey mix, alternating with the tea. Start and end with the flour mixture.
- Mix the egg white mixture into the batter, folding it in gently with a spatula, but making sure that it’s well incorporated.
- Pour into a greased and floured 9 x 13″ cake pan.
- Bake for 1 hour.