Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
  Falafel
  Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Kosher Cakes

Lekach - Honey Cake

Recipe Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/3 cup caster (superfine) sugar
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp mixed (apple pie) spice
  • 1 tsp baking soda
  • 1 cup clear honey
  • 4 tbsps vegetable or olive oil
  • grated rind of one orange
  • 2 eggs
  • 5 tbsps orange juice
  • 2 tsp chopped fresh ginger root or to taste

Jewish Cooking (Paperback) by Marlena Spieler
The Jewish Cooking
the traditions, techniques, ingredients, and recipes

Serves about eight

Preheat oven to 350 degrees. Line a rectangular baking pan measuring 10 x 8 x 2 with waxed paper. In a large bowl, mix together the flour, sugar, ginger, cinnamon, mixed spice and baking soda.

Make a well in the center of the flour mixture and pour in the clear honey, vegetable or olive oil, orange rind and eggs. Using a wooden spoon or electric whisk, beat until smooth, then add the orange juice. Stir in the chopped ginger.

Pour the cake mixture into the prepared pan, then bake for about 50 minutes, or until firm to the touch.

Leave the cake to cool in the tin, then turn out and wrap tightly in foil. Store at room temperature for 2-3 days before serving to allow the flavors of the cake to mature.

Cook's Tip: This honey cake keeps very well. It can be made in two loaf pans, so that one cake can be eaten, while the other is wrapped in plastic wrap and stored or frozen for a later date.

Jewish Cooking: the traditions, techniques, ingredients, and recipes by Marlena Spieler

 

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods