FROM THE JEWISH FOOD HERO KITCHEN: HEALTHIER PAREVE HONEY CAKE
Provided by Jewish Food Hero
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350 F (180 C).
- In a large bowl, combine the flour, baking powder, baking soda, sea salt and pumpkin pie spice. Whisk to blend.
- In a separate large bowl, combine the applesauce, non-dairy milk, honey and vanilla. Whisk to blend.
- Add the dry to the wet ingredients, add the currants and stir to combine. Don't over mix.
- Lightly oil the bundt pan with earth balance. Pour the cake batter into the prepared baking pan.
- Bake in 350 F oven for 15 minutes. Reduce oven temperature to 325 and bake for 45 more minutes. Top should spring back to the touch when finished.
- Cool completely before inverting onto a plate.
JEWISH HONEY CAKE
Traditional honey cake, made for Rosh Hashanah to ensure a sweet New Year but also prepared by honey-cake lovers for special occasions.
Provided by Steve P.
Categories Dessert
Time 1h20m
Yield 1 Ten inch tube pan, 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 387.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 52.9, Sodium 304.5, Carbohydrate 70.5, Fiber 1.7, Sugar 41.3, Protein 6.4
JEWISH HONEY CAKE
This simple honey cake, also known as 'lekach', is a must-have sweet treat when celebrating the Jewish New Year, or Rosh Hashanah. It's best made a few days ahead, as the spicing and texture improve as it matures
Provided by Victoria Prever
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 310 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
PARVE PEACH CAKE
Posted for the Zaar World Tour-Jewish. This recipe was taken off of a Jewish recipe website. I haven't made this recipe, but it sounds like it would be quick, easy and delicious. Parve is a Jewish term for all foods which do not fall into the meat or dairy category. They can be freely consumed with either meat or dairy.
Provided by Bayhill
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375ºF. Grease and lightly flour a 13" x 9" pan.
- In a large bowl, mix all ingredients together, by hand until thoroughly mixed.
- Pour into the prepared pan. Bake at 375ºF for 50 minutes or until a wooden pick inserted in middle comes out clean.
Nutrition Facts : Calories 411.1, Fat 22.9, SaturatedFat 3.1, Cholesterol 52.9, Sodium 316.7, Carbohydrate 48.7, Fiber 1.4, Sugar 31.8, Protein 4.7
JEWISH HONEY CAKE (PARVE)
Posted for Zaar World Tour-Jewish. This recipe was found on a Jewish recipe website. Parve is a Jewish term for all foods that don't fit into the meat or dairy catagories. These foods may be consumed freely with either meat or dairy.
Provided by Bayhill
Categories Dessert
Time 1h25m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF. Spray two 9" x 5" loaf pans with non-stick cooking spray. Line the bottoms with brown paper.
- In a large bowl, beat eggs. Add sugar, honey, oil and vanilla; mix well.
- In a medium bowl, sift together, flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Add the sifted, dry ingredients to the egg mixture. Add coffee, apple and raisins. Mix well.
- Divide batter evenly between loaf pans. Bake in a 350ºF for 1 hour, or until a wooden pick inserted into cake comes out clean.
Nutrition Facts : Calories 3196.3, Fat 122.2, SaturatedFat 17.8, Cholesterol 423, Sodium 975.3, Carbohydrate 502.1, Fiber 12.9, Sugar 291.1, Protein 41.7
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