As I saw this recipe by Melissa Clark, in the NYTimes, I wanted to try it because it uses honey, olive oil (we have plenty of both in our store) and red wine (I have plenty, at home). It was great! Success at the first attempt. Tender and moist; deep, rich and spicy flavors. And, it took me no time. This Honey Cake is perfect for Rosh Hashanah, but, as Melissa Clark says, it should be “A cake to make all year long, not just during the Jewish holidays.”
Serves 10-12 people
Ingredients
300 gr all purpose flour
10 gr baking powder
3 gr baking soda
3 gr sea salt
2 gr ground cinnamon
2 gr ground cardamom
2 gr ground ginger
3 eggs
200 gr granulated sugar
1 cup extra virgin olive oil
260 gr corbezzolo honey
3/4 cup red wine
2 teaspoon grated fresh ginger
Preparation
1. Preheat oven to 350 degrees.
2. In a bowl, whisk together flour, baking powder, baking soda, salt and dry spices.
3. In another bowl, whisk eggs, sugar, oil, honey, wine and fresh ginger. Put 1 in 2 and whisk all until smooth.
4. Grease a 10 inch Bundt pan. Put batter into pan and bake for 1 hour.
5. Cool for 20 minutes.