Honey Cake Lekach Food

LEKACH

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with nonstick cooking spray and sprinkle lightly with flour, making sure to coat all sides and crevices. Tap out any excess flour and set aside.
• Combine the flour, baking powder, cinnamon, baking soda, allspice, salt and cloves in a large bowl, whisking to combine. Whisk together the granulated sugar, honey, oil, coffee, orange juice, rye if using, vanilla and eggs in a separate large bowl until smooth and combined. Pour the wet mixture into the dry, then whisk until the batter just comes together and no lumps remain. Transfer to the prepared pan.
• Bake until well browned at the edges and a toothpick inserted in the middle comes out clean, about 1 hour. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. (If there's any sticking, carefully run a small offset spatula around the edges of the pan before inverting). Lightly dust with confectioners' sugar before serving.

JEWISH HONEY CAKE

Steps:

• Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
• Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
• Mix on low speed until well blended.
• In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
• Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
• Fold in the slivered almonds.
• Pour the batter into the tube pan.
• Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.

HONEY CAKE (LEKACH)

Steps:

• Preheat oven to 350 degrees F. Beat sugar, honey, oil, eggs, lemon zest, juice and brandy in large mixer bowl on medium speed 2 minutes. Mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, cloves and instant coffee; stir into sugar mixture alternately with water. Beat on high speed, scraping bowl occasionally, 2 minutes. Fold in 1/2 cup of the nuts and the raisins.
• Pour into greased 10-inch tube pan or 12-cup bundt pan. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool in pan 15 minutes; remove from pan. Prick top of cake carefully with fork; drizzle with Lemon Sugar. Sprinkle with remaining nuts.
• For lemon glaze, just combine sugar and lemon juice.

JEWISH HONEY CAKE

Steps:

• 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.
• Lightly whisk the flour, baking powder, spices and a pinch of salt in a large bowl to combine. Make a well in the dry ingredients and mix in the wet ingredients, using a whisk or wooden spoon, until combined and lump-free.
• Pour the batter into the lined tin and sprinkle with the almonds, if you like. Bake for 50-55 mins, until the cake springs back when gently pressed and a skewer inserted into the middle comes out clean. Don't open the oven for the first 45 mins of baking.
• 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.