I was not sure if this year I will prepare a honey cake, so I rather left everything for the last hours before the Rosh Hashana, the Jewish New Year. As for the meals we were invited to friends in both days, the chances to use my recipe from the previous years was minimal. However, as usually happens, my friend where we were invited for the second evening had too much on her sleeves and asked to bring some honey cake. With only a couple of hours left, I tried to be as fast as possible, but also to bring something new to the table. I wanted something new, with a traditional twist, and spicy - but not cinnamon kind of spicy.
So, here we go, for a recipe which can be easily done any time during the autumn winter months too, served with in the company of a big mug of chocolate or jasmin tea. Not too sweet, not too moist, aromated and fresh for almost 5 more days after baking - if you hide it well from hungry intruders.
Ingredients
- 1 cup unsweetened/Turkish coffee
- 3 cups flour
- 15 gr. baking powder
- 1/2 cup brown sugar
- 1 cup honey
- 1/4 teaspoon salt
- 3 medium-sized eggs, beaten
- 1/2 teaspoon star anise, powder
- 2 tablespoon cocoa dissolved in 1 cup warm water
Directions
Preheat the oven at 250, at least 10 minutes before starting the baking. Add baking paper to the pan. Add the ingredients, one by one, and mix well until blending. Pour the content into the baking pan(s). Leave it in the oven for at least 1 hour.
Preparation time
20 minutes
Baking time
1h-1h.20
Serves
2 batches of tasty honey cake, enough for at two slices for each of the 10 hungry people.
Bon Appétit! and Shana Tova!
