EPISODE 17

On the Jewish New Year (Rosh Hashanah), we eat apples, honey, and honey cake in order to have a sweet new year. This is my great grandmother’s recipe. Even my dad who is not a fan of allspice and cloves, can’t stop himself from cutting himself a generous piece of this moist and flavourful cake. The nuts on top add a wonderful textural contrast.

Ingredients

• 4 extra large eggs
• 1 cup sugar
• Zest 1 orange
• 1 cup oil
• 1 cup honey
• 1 cup strong black tea
• 3 cups sifted flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp allspice
• ½ tsp cinnamon
• ¾ cup chopped walnuts mixed with 1 tbsp flour
• ¼ cup slivered almonds

Instructions

Preheat the oven to 350F.

Beat eggs very well. While beating, gradually add the sugar and orange zest, then the oil, then the honey (I suggest measuring out the oil then using the same measuring cup for the honey which will allow it will slide right out with no stickage).  Now add the tea whilst alternate with the dry ingredients.

Fold in the chopped walnuts. Grease and flour a tube pan very well before pouring in the mix. Sprinkle the almonds on top.

Bake at 350F for 15 minutes, then lower the heat to 300 and bake for another 50-60 minutes. Insert a cake tester or uncooked strand of spaghetti into several parts of the cake to make sure no batter comes out uncooked. The top may looked a little undercooked but as long as it comes out clean, take it out of the oven.

Enjoy. Chag sameach!