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Jewish Recipes --> Recipes --> Cakes

Rosh Hashanah Honey Cake with Cardamom - Dairy
Recipe Ingredients:
  • 3 cups cake flour ** see below
  • 1 tbl. baking powder
  • 2 tsp. ground cardamom
  • 1/2 tsp. salt
  • 3/4 cup honey
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup whole milk

For the Syrup:

  • 1/3 cup honey
  • 1/3 cup hot water

For the Cream:

  • 2 cups whipping cream
  • 1/4 cup orange blossom honey

1: Mix the flour, baking powder, cardamom and salt.
2: In a separate bowl, beat three-quarter cup of honey and butter at medium speed two minutes.
3: Slowly add sugar, and continue beating constantly.
4: Add eggs one at a time, beating until each is mixed in well (about 1 minute).
5: Finally, add the dry ingredients a bit at a time, alternating with milk (end with dry ingredients).
6: Spread evenly in 13x9 inch greased pan (nonstick spray works well) and bake 45 minutes at 325 degrees (F) (it's done when a toothpick inserted in center comes out clean).
7: Let cool for ten minutes.
8: Prepare the syrup by mixing the two ingredients.
9: Poke holes in the cake (to the bottom) and gently brush the cake with syrup.
10: Leave to cool completely.
11: Prepare the cream by beating the whipping cream at medium-high speed until soft peaks form.
12: Add the orange blossom honey and beating until just blended.
13: Serve cake with cream and enjoy!

** All purpose flour is the standard flour for home baking, but if you like to bake, Cake Flour should be a staple in your kitchen. Cake flour is a low protein flour that is made from soft winter wheat. It has a protein content of about 8% and is usually bleached, which gives it a very fine texture and a very light color. Because it has such a fine texture, cake flour should be sifted before incorporating it into a recipe to prevent clumping.

As the name suggests, cake flour is great for making cakes and other baked goods because it gives you a very tender result. This is because it has such a low protein content compared to other flours (all purpose is usually around 10%) and less gluten forms when you mix it into a batter, producing a cake with a fine, soft, even crumb. Although all purpose flour can yileld a great cake, there is generally a noticeable difference in the texture between a cake made with all purpose flour and one made with cake flour. You can make any kind of cake with cake flour, but it is commonly flour in white cakes and in angel food cakes, both of which are known for having a light texture.

There are many recipes that specifically call flour cake flour, but you can substitute it into a recipe that calls for all purpose flour, too. Use 1 cup of cake flour plus 2 tablespoons for each cup of all purpose flour called for. By the same token, you can substitute all purpose flour for cake flour in a pinch by using 1 cup of all purpose flour minus 2 tablespoons for each cup of cake flour called for in a recipe. Still, it is best just to use cake flour instead of approximating it if you want to get the best results from your recipes.



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