Jewish honey cake
- Preparation and cooking time
- Prep:
- Cook: -
- plus cooling
- Easy
- Serves 9
Ingredients
- 100ml sunflower oil
- 175g golden syrup
- 50g runny honey
- 50g soft dark brown sugar
- 150ml strong tea, cooled
- 2 large eggs, beaten
- 225g plain flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp mixed spice
- flaked almonds, to decorate (optional)
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square baking tin. Warm the oil, golden syrup, honey and sugar in a small pan to dissolve the sugar. Stir to combine, then leave to cool. Add the tea and beaten eggs.
- STEP 2
- STEP 3
Pour the batter into the prepared tin and scatter with the almonds, if using. Bake for 35-40 mins, or until the cake springs back when gently pressed and a skewer inserted into the middle comes out clean. Check after 35 mins – if it’s not set in the middle, bake for the remaining
5 mins. Don’t open the oven door for the first 30 mins of baking. - STEP 4
Leave to cool completely in the tin on a wire rack. Wrap well and keep for three to four days before eating, so the flavour can improve. Cut into nine squares to serve.