A festive honey cake in easy steps
We know that you don't have the energy and time to make an effort between all the cooking, so we arranged for you a particularly simple last-minute honey cake
Merav Shiner-Danchenko
08/19/2022
Friday, August 19, 2022, 12:03 p.m
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Festive honey cake with minimal effort (Photo: Dror Einav)
Well, the long vacation is over and the holidays are coming soon and the race is not over: shopping at the supermarket, looking for a gift, a good outfit on sale, cooking for the holiday dinner and... wait, what about a good honey cake?
I knew in advance that I was losing this battle, and there is no chance that you will push my recipe this time to your busy agenda, so I decided to make it easy and give a simple recipe to those who would still like to bake a honey cake for Rosh Hashanah.
The bad news: it's addictive.
The good news: it is easy and quick to prepare.
This honey cake, unlike its friends, is flat and light and can be served cut into squares with good ice cream on top, whipped cream or spice syrup which is presented here as a serving option.
So hurry to the kitchen, in the little time you have left in the sea of tasks for the new year, and make it good and sweet.
More recipes for honey cakes
A festive honey cake in easy steps
Recipe by: Merav Sheiner-Danchenko, Walla system!
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20 minutes work
60 minutes in total
Easy to prepare
Mediterranean
vegetarian
Recipes for Rosh Hashanah
fur
desserts
cakes and cookies
Shabbat recipes
kosher
Honey cake at Merav Shiner's
Ingredients
For a 25x15 rectangular brownie pan:
120 g coconut butter or margarine or regular butter (all options are good as long as it is soft)
150 grams demerara sugar (3/4 cup)
200 grams of flour (one and a half cups)
2 eggs L
1 egg yolk
½ cup honey
2 handfuls of sliced almonds
For the spice syrup for serving (optional):
1 buckwheat
1 cup of sugar
½ cup honey
4 large sage leaves
Allspice (one grain)
1 cinnamon stick
For the conversion table click here >
Preparation
How to make a festive honey cake easily?
1 Beat the sugar and eggs to a light mass, gradually pour in the honey and continue beating until you get an airy and very puffy mass.
2 Gradually add the soft butter while whipping.
Finally, add the flour and mix lightly until you get a homogeneous and shiny mixture.
3 Grease the pan with a little of the butter (it's best to use a brush) and sprinkle sliced almonds on top, on the bottom and on the sides.
4 Pour the batter into the mold from the edges inward and spread evenly.
5 Bake for about 25 minutes at 160 degrees turbo, until a dry toothpick test.
6 Remove from the oven, wait about two minutes and immediately turn over on a cooling rack.
After the cake has cooled well, return to the pan or transfer to another serving dish.
Keep well covered in the refrigerator.
7
If you want to prepare the syrup at this stage:
bring all the ingredients to a boil in a cauldron and cool.
Drizzle over the cake just before serving.
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Food
Recipes for Rosh Hashanah
Honey cakes
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honey cake
New Year
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recipe
Recipes for Rosh Hashanah