• 3 C. flour
• 2 t. baking powder
• 2 t. baking soda
• Pinch of salt
• 1 T. ground cardamom
• 1 T. ground ginger
• 1/4 t. nutmeg
• 2 t. cinnamon
• 4 eggs
• 1 C. dark brown sugar, packed
• 1 C. honey
• 1 C. vegetable oil
• 1 C. very strong warm tea (2 tea bags steeped in 1 cup hot water)
• 1/2 C. ground almonds, optional*
• 3 T. sliced almonds (add only if using the ground almonds)*

Levana's Table Kosher Cooking
for Everyone by Levana Kirchenbaugh

In a bowl, mix together the flour, baking powder, baking soda, salt, cardamom, ginger, nutmeg, and cinnamon and set aside. In a food processor, process the eggs with the sugar, honey, and oil, just until combined. Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the tea. Pulse 2 to 3 times after each addition, just to incorporate. Add the ground almonds, if desired.

Pour the batter into a greased 10-inch spring form pan or tube pan. Top with the sliced almonds, if using. Bake for 1 hour or until a knife inserted in center of the cake comes out clean.

Invert the cake onto a rack to cool. Turn right side up to serve.

* "Some people refrain from eating nuts during this holiday, because the Hebrew numerical value of 'nut' is the same as that for 'sin.' If you're one of these people, don't worry: The cake is delicious without the nuts too!]

Desserts -- Kosher Cakes