Sweet & Moist Honey Cake for a delicious new year

As the high holy days approach EBMC would love to wish you all a sweet and happy new year and of course well over the fast.

We have so much in store coming up that we thought it worthy to share the most delicious recipe with you to give you all the energy needed over the next few weeks. Don‘t forget to catch up with all our happenings on our events page and we look forward to seeing you all in shul soon.

So here goes: Honey Cake with a nutty crunch!

Ingredients Serves: 12 

• 200g caster sugar

• 250ml runny honey

• 120ml sunflower oil

• 4 large eggs

• 2 teaspoons grated orange zest

• 250ml bit free orange juice

• 300g plain flour

• 1 tablespoon baking powder

• 1/2 teaspoon bicarb

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 100 grams flaked almonds

Method Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min

1. Preheat oven to 180 C. Grease and flour a 23x33cm baking tin. Sift through the flour, baking powder, bicarbonate of soda, salt and cinnamon in a clean bowl. Set aside.

2. In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared tin. top with sprinkled flaked almonds.

3. Bake in the preheated oven for 40 to 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Almonds should be nutty shade of brown or slightly toasted. Allow to cool.

Picture - Steven Lux