I am cooking for Thanksgiving and reading a lot of articles from the experts. They all say you must plan in advance and make as many things as you can before the turkey day. Well, then, for dessert I am going to make the Honey Cake. You Must make it seven days before you serve it. How great is that? It goes well here for 2 other reasons: first, it uses the knowledge that I spread in the previous blogs (how to .. coffee and the best honey…) and second, I already made it a couple of months ago, it was easy and it tasted and looked good.
The recipe is from The Book of New Israeli Food by Janna Gur and it is meant for Rosh Hashana. With the 7 days forced advanced preparation, I am sure it is magical for Thanksgiving, too. To be on the safe side, I’ll bake mine tomorrow.
- Moka coffee, 120ml / 1/2 cup
- Honey, 1 jar (200g / 7oz)
- AP flour, 450g / 1 lb
- Sugar, 100g / 1/2 cup
- 2 eggs
- Baking soda, 1 tsp
- Olive oil, 120ml / 1/2 cup
- lots of raisins and walnuts and a little cinnamon
- Preheat the oven at 325 degrees.
- Combine the flour, sugar and cinnamon in a bowl. Add the honey, oil and eggs and beat into a smooth batter with a whisk. Stir the baking soda and then the coffee into the batter. Gently fold in the raisins and walnuts.
- Pour the batter into a greased pan and baked for about 45 minutes, until the top of the cake is dark brown and a toothpick comes out dry.
- Allow the cake to cool completely, wrap in aluminum foil and place in a cool, dry place (not in the refrigerator) to mature for 7 days.