Of course we’re making honey cake for Rosh Hashana! What kind of a Jewish New Year would we have without it?!
Hital contributed the recipe and beautiful photos.
I know there are lots of honey cake recipes floating around looking for a home to visit for the holidays. I’m here to save you time and heart break – this is the recipe you should try. Hital, a former sous-chef for Bouchon bakery, has created a perfectly moist, soft and beautiful honey cake. It also freezes well and I like to bake it in small pans and set some aside. That way the kids can have a lovely slice of honey cake when the mood strikes.
Perfect Honey Cake
We have weight conversions if you’d rather use measuring cups.
10.7 oz / 300 gr. canola oil
10.7 oz / 300 gr. water
10.7 oz / 300 gr. honey
8 oz / 225 gr. sugar
2 large eggs
1 teaspoon instant coffee + 1 teaspoon warm water- to melt
1 ½ teaspoons baking soda
17.6 oz / 500 gr. flour
3 large egg whites
2.6 oz / 75 gr. sugar
1 teaspoon cinnamon
¼ teaspoon clove – powdered
1/3 teaspoon ginger
Preheat oven to 320 f / 160 c.
Sift together flour and spices. Set aside.
In a standard mixer bowl mix together: oil, water, honey, baking soda, instant coffee and the 300 gr. sugar. Add the eggs one by one mixing shortly. Add the dry ingredients. Do not over mix.
In a separate bowl beat the whites until light in color and foamy. While the mixer is still working add the 75 gr. sugar in a very slow stream. Keep beating until the mixture becomes smooth and shiny (You can also start beat them both at once, but it will take a little longer to get to the final stage).
Fold gently into the honey-eggs mixture and divide evenly between 3-5 long cake pans (depending on their size). Make sure the batter takes up only 2/3 of the pan space. You only need to oil disposable pans.
Bake between 30-50 minutes (depending on your pan size) or until an inserted knife comes out clean.
The cake will rise a lot and then settle down a little. Don’t worry about it.
Like all honey cakes this one improves with time. I keep mine out of the fridge, Hital in…
{ 10 comments… read them below or add one }
I’ve never liked honey cake, but this one looks great and I think I’ll try it. L’shana tova u’metuka.
When I put this cake in the oven, I wasn’t sure that it would come together and was curious about the sequence of ingredients. BUT IT WAS GREAT! I had to bake it for over an hour, since my pan was very tall and narrow. Thank you for this recipe. Shana tova
Indeed fabulous! Thanks!!!!
The cake sounds amazing, but I want to know what kind of pan was used to bake it. It appears taller than any pan I own, and narrower…I Want One!
Marsha
Hi Marsha, it’s a kugelhopf pan
. You don’t need one to make this cake. Use any pan, fill 2/3 of the way and adjust baking time.
Mmmh,
It looks and sounds just perfect!!!!!! Brava!!!! Bravi!!!!!
Can you convert the oz. of dry/wet ingredients to cups, half cups, quarter cups, etc. Thank you.
This is the first time I asked this question…this is the first time I am on this site. Please convert to cups, half cups, etc.
Hi looks wonderful- but please could yoy convert the recipe to cups?
Thanks
Bernice
Hi, Try the Kitchen S.O.S. section – I have a weight conversions by ingredient listed there. Thanks!