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Rosh Hashanah Honey Cake

Samis.Foodisms's picture
This heavenly, rich and velvety chocolate honey cake is a perfect ending to a Rosh Hashanah dinner as the honey used in it symbolizes hope for a sweet year ahead. This Bundt honey cake is glazed with chocolate and sprinkled with sea salt making it perfect for Rosh Hashanah. In fact it is great for any occasion, celebration, get-together or even for an evening snack with tea.
Ingredients
For the cake
  All-purpose flour 2 1⁄4 Cup (36 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1 1⁄4 Pinch
  Ground cinnamon 2 Teaspoon
  Ground clove 1⁄4 Teaspoon
  Ground ginger/Use allspice instead of all the spices 1⁄4 Teaspoon
  Eggs 3
  Firmly packed brown sugar 1 Cup (16 tbs)
  Corn oil/Vegetable oil 1 1⁄4 Cup (20 tbs)
  Honey 1 Cup (16 tbs) (Use The Purest Honey You Can Find)
  Orange zest 1 1⁄2 Teaspoon
  Coffee 3⁄4 Cup (12 tbs), lukewarm (Either Brewed, Or Instant Dissolved In Water)
For the glaze
  Coconut cream/Use heavy cream if you don't like coconut 1⁄3 Cup (5.33 tbs), unsweetened
  Honey/Corn syrup 2 Tablespoon
  Shredded bitter chocolates 4 Ounce (Or Finely Chopped)
  Coarse sea salt 2 Teaspoon (For Garnish)
Directions

GETTING READY
1. Generously grease a non-stick 10-inch bundt pan or a ring mold cake tin with oil or baking spray. You can use a Charlotte mold if you don’t have a bundt pan.
2. Heat the oven to 350°F placing the rack on middle level.

MAKING
3. Into a large basin, sift the flour, baking powder and soda, salt, and spices. Keep aside.
4. Into a large dry mixing bowl, add eggs.
5. Beat them with a stand mixer or an electric one until well blended and thick.
6. Whisk in sugar, oil, honey, and zest and coffee and beat on medium low until the mixture a beautiful golden cream.
7. To the honey-egg mixture, fold in the flour mixture, in 3 batches, using the cut and fold method to incorporate the dry ingredients into the egg batter to get a light cake batter of dropping consistency.
8. Pour the batter into the pan.
9. Bake in heated oven for about 45 to 50 minutes, until the cake is spongy to touch, leaving the sides of the pan and a cake tester comes out clean, 45 to 50 minutes.
10. Remove the cake from the oven and let cake cool in the pan for 20 minutes. By this time, your home will be filled with the heavenly aroma of honey cake.
11. Using a palette knife or a butter knife, loosen the cake from the pan.
12. Place a rack over the top of the pan, then, holding the rack and pan together, flip the cake pan and rack over so that the cake can slide safely out of the pan onto the rack. Let the cake cool completely.
13. In the meantime, make the glaze by combining the coconut milk and honey or corn syrup in a small saucepan.
14. Heat on low flame, stirring until well blended.
15. Add the finely chopped chocolate and taking pan off the heat, stir until the chocolate melts to a rich smooth velvety ganache. Let cool, stirring occasionally.

SERVING
16. Carefully transfer the cooled cake to a platter and drizzle the glaze over over the bundt, letting it cascade slowly, down the sides.
17. Sprinkle with sea salt if you like a little saltiness to you a sweet cake.

TIPS
Grease your cake pan well with baking spray or oil.

Measure oil and honey in a liquid measuring cup, measuring oil first then the honey, using the same cup. This cuts down your washing and cleaning time!

Recipe Summary

Cuisine: 
Jewish
Course: 
Dessert
Taste: 
Sweet
Feel: 
Rich
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Honey
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Story
This is a recipe I found in a book with traditional Jewish recipes with a modern twist and I love the way spices, honey, chocolate and sea-salt come together to make the perfect holiday dessert! I make this honey cake for so often that I know the recipe by heart!
Subtitle: 
Honey Bundt Cake

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