A honey of a cake
Rosh Hashana staple can be a delightful treat if properly made
Honey cake is often considered the fruitcake of Rosh Hashana.
It dutifully makes its annual appearance at the Jewish New Year feast because honey, after all, is symbolic of the hope for a sweet year ahead. However, it does not have a large fan base. Some complain it’s too sticky sweet while others cannot stomach its heaps of cinnamon, clove and nutmeg. Then there are those who call it too dense or overpowering, and are thankful that it is made only once a year.
All that shaming is unfair because when the honey cake is made with the correct proportions and without over-the-top combinations for Rosh Hashana, which begins Wednesday at sundown, it is out of this world.
Pastry chef Arbil Lopez at Cafe Eighteen in Squirrel Hill makes a honey cake that tastes like a slice of heaven and a whole lot more. In fact, she has it down to a science — literally.
The 24-year-old Highland Park native, whose family is from Spain, gravitated toward pastries because she likes the precision involved making them. She started her career as a baker at Food
A honey cake by Arbil Lopez.