BBC Good Food Magazine
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 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 •