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