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Category: Desserts

Magical honey cake

Magical honey cake
Los Angeles Times

MAYBE THE evolution of the Israeli food scene over the last 25 years isn't the first thing that crosses your mind when you think about contemporary Israel. Maybe you're not even sure what Israeli cuisine is. But if it piques ... Read more

Total time: 1 hour, 15 minutes, plus 7 days maturing time for the loaves | Makes 3 loaf cakes, about 12 servings each
Note: This recipe is adapted from "The Book of New Israeli Food" by Janna Gur. The cakes should mature for seven days before serving. Try this recipe with any of a variety of honeys; the flavor notes of the honey come through nicely as the cakes mature, making this recipe well-suited for more robust and unique honeys such as chestnut and acacia. If you don't like the taste of coffee in your honey cake, replace it with 1 cup of strong dark tea.
  • 6 cups plus 3 tablespoons flour
  • 1 1/2 cups sugar
  • 2 heaping teaspoons cinnamon
  • 1 1/2 cups honey
  • 1 cup canola or vegetable oil
  • 4 eggs
  • 2 tablespoons instant coffee
  • 1 1/2 teaspoons baking soda
  • 1 cup raisins
  • 1 1/2 cups chopped walnuts

Step 1Heat the oven to 340 degrees.

Step 2Combine the flour, sugar and cinnamon in a large bowl. Add the honey, oil and eggs and beat into a smooth batter with a whisk or mixer.

Step 3Dissolve the instant coffee in 1 cup of boiling water. Stir the baking soda and then the coffee into the batter. Gently fold in the raisins and walnuts.

Step 4Pour the batter into three (9-inch by 5-inch) glass loaf pans and bake for 45 minutes to 1 hour, or until the tops of the cakes are risen and golden, and a toothpick inserted in the center comes out clean.

Step 5Place the loaf pans on a rack to cool slightly; remove the loaves to cool completely. Tightly wrap the loaves with foil and place in a cool, dry place (not the refrigerator) to mature for 7 days.

Each of 36 servings:
219 calories; 4 grams protein; 29 grams carbohydrates; 1 gram fiber; 10 grams fat; 1 gram saturated fat; 24 mg. cholesterol; 61 mg. sodium
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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