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
- Flour, 300g
- Baking powder, 10g
- Baking soda, 3g
- Sea salt, 3g
- Ground cinnamon, 2g
- Ground cardamom, 2g
- Ground ginger, 2g
- Eggs, 3
- Granulated sugar, 200g
- Extra virgin olive oil, 1 cup
- Corbezzolo honey, 260g
- Red wine, 3/4 cup
- Fresh ginger, 2 teaspoons, grated
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.