I noticed that the Jewish New Year known as Rosh Hashana was coming up on Friday 15 September 2023 and I decided to create a version of the traditional Jewish honey cake but with spelt flour and a little extra spice.
This spelt honey cake is soft, moist not too sweet and has a hint of spice. I added a little ginger too for an extra twist. Oh my! This cake is so delicious it was all gone within 2 days. The honey cake is delicious for a sweet treat and perfect with a coffee or cup of tea.
My recipe was adapted and inspired by richanddelish.com
Takes = 10 minutes
Bakes = 50-60 minutes
Makes = a small loaf or about 10 slices
- White spelt flour, or your choice – 185g (1 cup + 1/4 cup)
- Baking powder – 1 teaspoon
- Baking soda, bi-carb soda – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Cinnamon – 1 teaspoon
- Mixed spice – 1/2 teaspoon
- Ginger – 1/2 teaspoon
- Honey – 140g (1/2 cup)
- Hot black tea – 100g (1/2 cup)
- Oil – 100g (1/2 cup)
- Brown sugar – 50g (1/2 cup)
- Large eggs – 2
- Preheat to oven to 180˚C / 160˚C fan. Then grease and paper line a small loaf tin.
- In a large bowl whisk the flour, baking powder, baking and spices together.
- In a small bowl or glass jug whisk eggs, add oil, and brown sugar and combine. Pour in hot black tea.
- Pour the liquid over the flour mix and blend until smooth. Using electric beaters do two short bursts of 30 seconds stop and scrape in between, and do not overbeat. Overbeating will make the cake tough.
- Bake in the preheated oven for 55-60 minutes. Check using a skewer or toothpick to ensure the centre is cooked. Poke some holes into the top of the cake then drizzle a little extra honey. Cool for at least 30 minutes before slicing.