Fabulously moist, soft and airy honey cake for Rosh Hashana!
After searching the web for days for the perfect honey cake, I found the below recipe. When I came across it I had a feeling I found what I was looking for… Must try to believe it!
The description for this cake: Fabulously soft, moist, light and airy! Im in love with this one.
Link:
http://www.nikib.co.il/cakes-dessert/honey-cake/1688/comment-page-7/#comment-142711
Recipe translated to english:
4 eggs separated
3/4 cup sugar ( 150 gram)
2/3 cup honey
250 ml orange juice
3/4 sunflower oil
2 cups of self rising flour (280 gram)
1/2 baking soda(also known as bicarbonate soda)
1 teaspoon cinnamon
1/3 teaspoon salt
pinch of nutmeg
For the syrup(pour it on the cake the second you take it out of the oven):
1/2 cup water
1/2 cup sugar
3 tablespoons of honey
Cook the ingredients for about 3-5 min right before taking the cake out of the oven.
**Note- before pouring the batter into the tin, take a tablespoon of butter and cover the tin with the butter. Then pour in your batter.
What you will need is:
3 bowels for mixing the ingredients
A mixer
A Bundt Cake Pan (google it and look for pictures). The size you need is 25 cm(I think its around 10'").
Preparation:
1.Whisk(with a mixer) egg whites and sugar until you get a stiff foam. Now fold the egg yolks into the foam.
2.In a separate bowl mix the wet ingredients, and in another bowl mix the the dry ingredients. Add wet ingredients slowly and gently into the foam(combine the wet ingredients in a folding technique). Then add the dry ingredients using the same folding technique.
Now- Pour the batter into the tin and place in the oven for 35-45 min. Once the cake has been in the oven for 35 min, check the cake with toothpick. If it comes out dry, then its ready and you can take it out. If it needs a few more minutes, then cover the cake with tin foil and leave in the oven for a few more minutes.
3. Oven- Medium heat to 180 degrees for about 35- 45 minutes.
Cook the syrup while stirring for a few minutes(3-4 min). Pour the syrup with a spoon on the cake immediately when taking the cake out of the oven.
once cooled down, sprinkle fine icing sugar ( also known as confectioners sugar) on to using a sift.
once cooled down, sprinkle fine icing sugar ( also known as confectioners sugar) on to using a sift.
What I loved:
One word, beautiful! This is such a modest yet delicious cake! Must try this to understand why I think this is the best honey cake!
Loved the ingredients, such as using self rising flower and orange juice.
Loved the sirup you poor on op of the cake the second you take it out of the oven.
loved how fabulous this cake is!
Loved that it only takes 15 min (max) to make!
Here are my tweaks to the recipe:
-Added 1/3 teaspoon salt
-Pinch of nutmeg
-I substituted the 1/3 maple syrup with honey(so in total 2/3 cup honey).
-Used orange juice rather then cream
- Added a teaspoon of vanilla extract
-For the syrup I used honey rather then maple syrup
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