Spiced Honey Cake

Spiced Honey Cake

by: Lior Lev Sercarz

Thinking of Rosh Hashanah and all the following holidays brings back great memories of growing up in Israel and the Galilee in particular. Visions of ripe pomegranates, the Hazav flowers, and the changing lights are still vivid in my mind today.

You can feel the change in the air of a whole country and community getting ready to celebrate. With any Jewish celebration comes food (a lot of it!). One that I make to this day is a honey cake, one of my childhood highlights of the holiday season. It is a simple cake made with flour and great honey and occasionally some spices, and can be served both for breakfast and throughout the day.

Makes 2 8-inch loaves

Photo :  Lior Lev Sercarz

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Ingredients

2 extra large eggs

¾ cup light brown sugar (135 grams)

½ cup pomegranate juice (120 grams)

½ cup olive oil (93 grams)

1 cup silan, divided (¾ cup and ¼ cup) (280 grams, split into 210 grams and 70 grams)

Juice of 1 orange + zest (75 grams)

2 cups all purpose flour (285 grams)

¾ tsp baking powder (3 grams)

½ tsp baking soda (3 grams)

1 tsp salt (5 grams)

1 Tbsp Yemen N.10 –or– 1 ½ tsp each ground ginger and nutmeg (6 grams)

1 Tbsp whole anise seed (7 grams)

2 Tbsp sesame seed (20 grams)

Directions

1. Cream the eggs and sugar together in a large bowl or in a stand mixer with a paddle attachment. Beat for 3-4 minutes or until noticeably lighter in color and texture.

2. Mix all dry ingredients (except sesame) together in a bowl and preheat oven to 350°F.

3. Add the pomegranate juice, olive oil, ¾ cup silan, orange juice and zest to the eggs and sugar and stir well to combine.

4. Gently incorporate the dry ingredients, mixing until it just comes together, a few lumps are ok.

5. Pour into 2 greased or lined 8-inch loaf pans and bake for 30-40 minutes or until a toothpick comes out clean.

6. Remove to a rack to cool and brush the tops with the reserved silan, sprinkle sesame seeds on top.

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