As we approach 2016, DrBeekeeper wishes all readers a very prosperous new-year. Why not consider bringing in the New Year with a slice of Honey Cake. Lekach, or honey cake in English, is a honey-sweetened cake. It is one of the foods traditionally eaten at the Jewish new-year holiday of Rosh Hashanah, in hopes of ensuring a sweet year ahead…
Ingredients
- 225g unsalted butter
- 250g clear honey (plus extra to glaze)
- 70g dark muscovado sugar
- 300g self raising flour
- ½ teaspoon of baking powder
- 3 eggs, beaten
Method
- Preheat the oven to 160C / 140C fan assisted. Grease and line a 20cm round cake tin.
- Cut the butter into pieces and drop into a saucepan with the honey and sugar. Melt slowly over a low heat. When the mixture is completely liquid increase the heat under the pan and allow to boil for no more than 1 or 2 minutes. Remove from the heat and leave to cool fully.
- Whisk the eggs and then mix into the honey and cooled sugar mixture.
- Sift the flour into a large mixing bowl and pour in both the beaten eggs and the honey and sugar mixture. Continue to beat until the mixture is smooth.
- Pour the cake mixture into the pre-lined tin and bake for around 1 hour, until the cake is well-risen and golden brown. A metal skewer or knife inserted into the centre of the cake should come out clean.
- Brush a little honey over the cake to glaze and leave the cake to cool. Once cool, serve and enjoy!
We’d love to hear from you with your favourite honey themed recipes – please send them here!