So it was Jewish New Year last week. I’m not Jewish but my step-mother is and I fancy myself as someone quite intrigued by the rituals and traditions of religion.
We took the kids down to Picton to experience Rosh Hashana and it only seemed fitting to take something appropriate. Honey cake is The Cake of Jewish New Year. This recipe is from Pikelet & Pie, who is about to embark on quite the life adventure.
- 3 eggs
- 1/2 cup neutral flavoured oil (I used canola)
- 1/2 cup honey (the flavour and quality of the honey will greatly affect the outcome of the cake)
- 1/2 cup brown sugar
- 1 cup self raising flour
- Grease a 12 cup muffin tray with butter or use liners – I made mini muffins and it made 3 dozen – or line a 26cm cake tin
- Preheat oven to 180C
- Mix everything together until the mixture looks bubbly the distribute evenly between the muffin liners (I pour it into a jug and do it that way – easy as)
- Bake for about 40 minutes for a whole cake (cook on 190C for 10 mins then down to 180 for remainder of time), 20 minutes for muffins and 10 minutes for mini muffins.
They are DELICIOUS. The mini muffin version were much lighter and tastier than the whole cake variety. I made them when Eleanor came for a visit and OH MY if they weren’t the BEST thing straight from the oven and popped whole into your mouth. YUM.