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Honey cake

It's become tradition at my house to make new traditions, especially during Rosh Hashana, which begins today at sundown. Unlike the holiday meal for Passover, with its ingredient restrictions, the feast for the Jewish New Year is guided by symbolism: ... Read more

Total time: 1 hour, 35 minutes | Serves 16; makes 2 (9-inch) loaves
  • 1 cup finely chopped walnuts or pecans
  • 1/2 cup vegetable oil
  • 1 1/4 cups honey
  • 6 large eggs, separated
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of ground cardamom
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup sugar

Step 1Heat the oven to 375 degrees. Lightly grease two 9-inch loaf pans. Line the bottom and sides with parchment paper. Place the loaf pans on a baking sheet and set aside.

Step 2Place the chopped nuts in a baking pan and roast in the oven for 10 minutes, shaking the pan occasionally. Remove from the oven and let cool. Lower the heat to 300 degrees.

Step 3In the bowl of a standing electric mixer, beat the oil, honey, egg yolks, cinnamon, ginger and cardamom. Sift the flour and baking powder and blend into the honey mixture until smooth.

Step 4In a separate bowl, beat the egg whites until foamy. Add the sugar gradually, continuing to beat until the egg whites are stiff. Fold a small amount of the egg whites into the honey mixture, then fold in the rest gradually, mixing gently each time until incorporated. Stir in the roasted nuts.

Step 5Pouring carefully, divide the batter between the prepared pans. Bake on the middle shelf of the oven for 60 to 75 minutes, or until a toothpick inserted in the center pulls out almost dry (it will have fine crumbs stuck to it). Let the pans cool on a wire rack for 20 minutes before turning the cakes out onto racks to finish cooling. Remove the parchment paper. The cakes will deflate slightly in the center.

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