Honey Cake

Rosh HaShanah is the time of year that we enjoy sweet recipes – many of which contain honey. So many versions of Honey Cake have been made over the years, and continues to be a holiday favourite. This easy to make recipe will yield a cake this is incredibly moist, and comes together in one bowl. In fact, you will want to make this throughout the year!

Prep Time: 15 minutes
Bake Time: 35-40 minutes
Total Time: 45 minutes
Yield: 10 servings

Ingredients

• 1 cup brown sugar (200 g)
• 3 large eggs, room temperature
• ¾ cup neutral oil (188 mL) – avocado, grapeseed or canola
• 1 cup honey (250 mL)
• 2½ cups all-purpose flour (385 g)
• 2 teaspoons cinnamon (6 g)
• ¾ tablespoons baking powder (10 g)
• 1 teaspoon baking soda (6 g)
• 1 cup strong black tea (250 mL), brewed with 2 tea bags: Earl Grey or English Breakfast, regular or decaf
• ½ cup sliced raw almonds
• Extra honey for drizzling
• Loaf pan: 12 x 5 inches (you can use any baking dish you’d like, even make cupcakes)

Method

1. Brew the tea and let cool.
2. Whisk eggs and brown sugar till frothy.
3. Add oil, followed by honey. Tip: Measure the oil first and the honey will slide right out of the measuring cup!
4. Sift in flour, cinnamon, baking powder, and baking soda. Mix just until combined.
5. Slowly stir in cooled tea until smooth.
6. Pour into a greased 12 x 5-inch loaf pan and gently tap to release any air bubbles.
7. Sprinkle almonds over the top.
8. Bake at 350°F (175°C) for 40 to 45 minutes, or until a toothpick comes out clean.
9. Let cool, then drizzle or brush with honey before serving.
10. Enjoy!

From sivanskitchen.com