BBC Good Food Magazine

rosh hashanah

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Jewish honey cake

This simple honey cake, also known as ‘lekach’, is a must-have treat when celebratin­g Rosh Hashanah. It’s best made a few days ahead, as the spices and texture improve as it matures.

SERVES 9 PREP 30 mins plus cooling COOK 35-40 mins EASY V

100ml sunflower oil

175g golden syrup

50g honey

50g dark brown soft sugar 150ml strong black tea, cooled 2 eggs, beaten

225g plain flour

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp mixed spice handful of flaked almonds,

to decorate (optional)

1 Heat the oven to 180C/160C fan/ gas 4 and line the base and sides of a 20cm square baking tin with baking parchment. Heat the oil, golden syrup, honey and sugar together in a small pan over a medium-low heat to dissolve the sugar. Stir to combine, then leave to cool. Stir in the tea and beaten eggs. 2 Lightly whisk the flour, baking powder, spices and a pinch of salt together in a large bowl. Make a well in the dry ingredient­s and mix in the wet, using a whisk or wooden spoon to combine until lump-free. 3 Pour the batter into the prepared tin and scatter with the almonds, if using. Bake for 35-40 mins, or until the cake springs back when gently pressed and a skewer inserted into the middle comes out clean. Check after 35 mins – if it’s not set in the middle, bake for the remaining 5 mins. Don’t open the oven door for the first 30 mins of baking.

4 Leave to cool completely in the tin on a wire rack. Wrap well and keep at room temperatur­e for three to four days before eating, so the flavour can improve. Cut into nine squares to serve.

PER SERVING 310 kcals • fat 13g • saturates 2g •

carbs 44g • sugars 24g • fibre 1g • protein 4g •

salt 0.3g

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