Classic Rosh Hashanah Honey Cake (minus the rum ‘n’ raisin, plus the pecans)
Now, a warning: this cake is DENSE – more like a rye bread than a fluffy sponge.
Just like its refined French cousin the Gateaux d’Voyage, this baby was made for travel – designed to be baked at the start of the week, kept in the pantry (or the rucksack) and noshed upon for the remainder of it.
What it lacks in fluffiness, it makes up for in flavour.
Similar to the Pain d’épice (another French cousin – even more bready than the aforementioned gateaux) this cake is full to the brim with warm notes of cinnamon, clove and honey-caramel; making it tremendous with an afternoon cuppa, or pulled out for dessert after a rustic dinner party.
Having watched the house-baker (Nick) whip this together over an episode of RuPaul’s Drag Race, I’ve come to the conclusion than any old schlimazel could make it… Even me.
Honey and Pecan Cake:
Ingredients:
200g caster sugar
2 eggs
250ml honey (I used the Ambrosia from Ripe Organics)
125ml olive oil (I’m still getting through my goon-bag of Mount Zero EVO from Damian Pike)
300g plain flour
2 tsp baking powder
1/2 tsp bicarbonate
1 tsp ground cinnamon
1/2 tsp ground clove
Zest of an orange
1 tsp salt flakes
100g pecans
Method:
- Preheat oven to 180 C.
- In a stand mixer (or with a whisk) cream together eggs and sugar until pale and no longer grainy.
- In a separate bowl, sift together flour, baking powder, bicarbonate, cinnamon and clove.
- Slowly add the dry mix to the egg mixture until combined.
- Gently stir in orange zest and salt.
- Pop the pecans into a lined cake tin and then pour the batter on top.
- Bake at 180 C for approx 50 mins or until golden on top.
- Cover with foil and bake for another 20-odd mins or until a skewer comes out clean from the centre of the tin.
- Allow to cool before serving with a dollop of cream or caramelised pecans.
