Rosh Hashanah Honey Cake
This easy, moist honey cake will fill your house with a beautiful scent of sweet and spicy. Traditionally, this parve dessert is made during the Jewish New Year but it can fit any occasion.
- 6 eggs separated to yolks and whites
- 1 cup honey
- 1 cup sugar
- 4 cups all-purpose flour
- ½ cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup coffee - cooled (water mixed with instant coffee powder or brewed coffee)
Make 1 cup of coffee and let it cool completely.
Heat the oven to 180°C / 350°F degrees with the fan on.
In a bowl, mix the honey and baking soda together until it becomes a light brown color.
In the mixer bowl with a whipping hook, whip the egg whites and sugar to a light foam.
Add all of the other ingredients to the mixing bowl and continue whipping until all the batter is unified.
Pour into 4 loaf cake molds.
Bake for about 45 minutes.
Cool at room temperature.
Garnish with more honey or powdered sugar.
Have a happy and sweet New Year!