Usually, Jewish honey cake is made for Rosh Hashanah, to bring sweetness and peace in the New Year. This version’s quite light compared to the more traditional, dense, super sweet, spiced (and sometimes spiked) version. Serve it for Rosh Hashanah, or on the days when the news tells you we could all use a little more sweetness and peace.
Simple Honey Cake with Ginger and Lemon (PDF)
Recipe 254 of 365
You may choke at the prospect of pouring good (and usually expensive) local honey into a cake, but it makes all the difference. Serve topped with yogurt or ice cream, a drizzle of honey, and nuts or chopped fresh peaches or nectarines.
TIME: 15 minutes active time
MAKES: 8 to 10 servings
Vegetable oil spray
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
Zest of 1 large or 2 small lemons
2 large eggs
1 cup good honey
1 cup whole milk, warmed (but not boiling)
1/2 cup vegetable oil
1 teaspoon real vanilla
Preheat the oven to 350 degrees, and position a rack in the middle of the oven. Grease an 8” cake pan generously with the oil spray, and set aside.
In a medium bowl, whisk the flour, baking powder, salt, spices and zest together to blend. In a large bowl, whisk the eggs and honey until well blended. Add the warm milk to the egg mixture in a slow, steady stream, whisking until combined. Add the oil, and vanilla, and whisk again. Finally, whisk in the flour mixture. (The batter may seem thin.)
Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until the cake is puffed and deep golden brown. Let cool 10 minutes in its pan, then transfer the cake to a platter: first invert the cake onto a cooling rack, then invert again onto the platter. Serve warm or at room temperature.