Rosh hashanah honey cake recipe
- Dish type
This is an easy recipe and it tastes great! A simple cake made from scratch, flavoured with honey and orange.
205 people made this
- 200g (7 oz) caster sugar
- 250ml (8 fl oz) honey
- 120ml (4 fl oz) vegetable oil
- 4 eggs
- 2 teaspoons grated orange zest
- 250ml (8 fl oz) orange juice
- 300g (11 oz) plain flour
- 1 tablespoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Preheat oven to 180 C / Gas mark 4. Grease and flour a 23x33cm baking tin. Sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside.
- In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared tin.
- Bake in the preheated oven for 40 to 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
Reviews & ratingsAverage global rating:(90)
Reviews in English (79)
Lovely moist cake, best when still warm.-28 Mar 2016
This was great. it was so easy to make, and i made it lower fat by adding half the oil, and using applesauce for the other half, and only egg whites. and it still came out great!-11 Feb 2002
This is tasty, and easy to make, but keep an eye on it as it bakes. The first time I tried it, I baked it at 350 for 37 minutes, and it was overdone along the edges and the bottom. I tried it again at 340 for 33 minutes, and it was very good. I topped it with a simple confectioner's sugar/orange juice glaze.-17 Feb 2005
15 Honey Cake Recipes For Rosh Hashanah
Honey is the most universal symbol of Rosh Hashanah. As everyone looks to wish one another a Sweet New Year. We take that phrase for granted as we have heard it so many times over for so many years running but it is such a beautiful wish. We use adjectives like good and great and wonderful to describe experiences, hopes and dreams but sweet is a quite beautiful word, it conveys something more than the commonly used positive adjective, it conveys something warm, something homey.
Rosh Hashanah is the time when we ring in the Jewish New Year, and we want to do it in a sweet way. As we dip our apples and challah in honey and we bake up our favorite honey cakes we are driving home the message to ourselves and to everyone around us that this year will be a sweet one.
So let&aposs get cooking. Everyone seems to have a classic honey cake they love, but everyone also likes to try something new, so here we have compiled 15 different honey cakes from classic and easy to modern and whacky to individual cookie version, we have the honey cake you&aposre looking for this year.
A Rosh Hashanah Honey Cake Recipe From One of New York’s Iconic Bakeries
The Jewish New Year—Rosh Hashana—is celebrated without a lot of pomp and circumstance. Often a simple gathering of family to eat, drink, and ring in a new year with hopes of happiness and good fortune ahead. Oh, and maybe a few screechy blows on a dusty shofar (ram’s horn) with varying degrees of success.
deli delights Iconic NYC Baked Goods & Deli Delivered Anywhere Rosh Hashana foods don’t take center stage quite as they do during Passover or Hannukah, but there are some symbolic food staples you can expect to find. Fruit jams and compotes will dot most Rosh Hashanah spreads along with fluffy Challah bread, and ever-polarizing gefilte fish. Brisket too, because where there are hungry jews there is likely some brisket not far behind.
But most notably, and perhaps most symbolically, honey is served and eaten as a representation of our hope for a sweet year to come. Apple slices—another high symbolic food for followers of the Old Testament—are often the vessel for honey at Rosh Hashana, but there are plenty of other ways to deliver it, including a traditional honey cake or honey loaf.
One family who has been making a Rosh Hashanah honey cake for generations is the Zaro family—of Zaro’s Family Bakery—a fourth-generation Jewish bakery founded in 1927 now with ten brick & mortar locations in New York. Throughout the year, Zaro’s sells more than 1.5 million bagels to hungry New Yorkers, but during Rosh Hashanah, it’s all about that honey loaf cake, and they generously shared their recipe for this sweet, moist, and celebratory cake to make at home.
Zaro’s Honey Loaf Cake
Michael Zaro, who runs the company with his family tells us that the recipe has been in the Zaro family for generations and that it’s very special. “To know our great grandfather [Joeseph Zaro] created these recipes, and we get to continue to share them with New York, makes all of us so happy.” Serve this honey loaf cake at Rosh Hashana (or any other time) with coffee for a light, honey-sweet dessert.
Honey Cake Recipe for Rosh Hashanah
Rosh Hashanah, the celebration of the Jewish New Year, begins Wednesday evening at sundown. We’ve already posted about Rosh Hashanah food customs and Rosh Hashanah gifts. It might be too late to order a gift delivered, but there’s still plenty of time to partake in one big Rosh Hashanah custom: baking a honey cake.
Honey is a very traditional food during Rosh Hashanah. Its sweetness symbolizes the wish for a happy, sweet life in the upcoming year. It’s common to have a Rosh Hashanah feast end with a beautiful, moist honey cake. And even if you don’t celebrate Rosh Hashanah yourself, you can still enjoy this delicious cake full of fall flavors and spices. Here’s what you’ll need to make your own honey cake:
Rosh Hashanah Honey Cake
adapted from a recipe by Marcy Goldman
- 3.5 cups flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp + 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground allspice
- 1 cup vegetable oil
- 1 cup honey
- 1.5 cups granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup warm coffee
- 1/2 cup orange juice
- 3/4 cup chopped nuts
You can use your favorite nuts in this recipe. I’m using these delicious Cinnamon Pecans, that have a crunchy coating of cinnamon and sugar on the outside. The spices will go perfectly with the honey cake, and the pecans add just the right amount of crunch.
First things first, preheat your oven to 350 degrees F and prepare your pan. This honey cake can be made in 3 large loaf pans, two 9″ cake pans, a 9吉″ rectangular pan, or, my personal favorite, a bundt pan. I think the bundt cake looks the best, and–here is the terrible truth–this cake has a tendency to fall a little bit in the middle, so the bundt pan does the best job of hiding this. But whichever pan you choose, make sure you spray it really well with nonstick cooking spray.
The beauty of this recipe is its simplicity. You don’t need special equipment, or ingredients, or even a mixer! Your own arm and a whisk will do. So start by whisking together all of the liquid ingredients: the eggs, honey, oil, vanilla, coffee, and orange juice all go in a bowl together.
Next, add both sugars to the liquids and keep whisking until they’re dissolved into the liquid.
Now it’s time to combine all the dry ingredients. This means the flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice all get whisked together in a big bowl. You’re going to add the wet ingredients to this, so make sure you use a bowl that’s big enough to hold everything.
Make a well in the center of the dry ingredients, and pour the wet ingredients into it. Once it’s all poured in, use that trusty whisk and stir everything together until it’s smooth. At first you’ll see some small flour lumps, but keep whisking gently and you’ll end up with a beautiful thick honey-colored batter.
Don’t worry, I haven’t forgotten about the nuts. Chop them up coarsely–I like to leave some bigger chunks so that they don’t just disappear into the batter. They do need a little chopping, though, otherwise the pecans are just too big. However, don’t add them to the batter just yet.
Pour about 2/3 of your honey cake batter into the prepared pan. I like to keep the nuts and the batter separate, because the batter is thin enough that the nuts might just sink to the bottom–or in the case of a bundt cake, the top–of the cake, and that wouldn’t look or taste very nice.
Now sprinkle all those chopped nuts on top of the layer of cake batter. Since they’re being added to the middle, they have less chance of sinking straight to the bottom. After the nuts are added, pour the remaining cake batter on top of them.
You could just leave it that way, but I like to take a knife and swirl it gently through the batter, to disperse the nuts more evenly. Once you’re done tinkering with the cake, put it into your preheated oven. Baking time depends on which pans you use. For a bundt pan, it will be between 60-75 minutes, while smaller loaf and cake pans are about 45-55 minutes. The best way to tell when it’s done will be to press gently on top of the cake. It should spring back when you press down.
Here you can see how mine fell a little bit in the middle. All the moisture that gives it that great flavor and texture makes the batter a little delicate, and prone to falling if it’s disturbed or even just baked in an uneven oven. However, the taste is still fantastic, and with a bundt pan, no one will even know.
Let the cake cool in its pan for 15 minutes before inverting it onto a cooling rack and allowing it to cool completely at room temperature. While it’s baking it will smell fantastic, and you might be tempted to eat a piece while it’s still warm from the oven. However, if you can hold yourself back, you’ll be rewarded. While the cake is good when it’s warm, the taste and texture really improve after it’s sat and cooled for a few hours.
If you wrap this honey cake will with cling wrap, it keeps phenomenally well at room temperature for 3-4 days. It’s great plain, but even better served with a side of spiced apples (another traditional Rosh Hashanah food.) Have a sweet New Year!
All images (c) Elizabeth LaBau. Text Elizabeth LaBau, adapted from a recipe by Marcy Goldman.
- 2 tablespoons instant coffee dissolved into 3/4 cup hot water
- 1 cup applesauce
- 3/4 cup brown sugar
- 3/4 cup honey
- 3 large eggs
- 3 tablespoons oil
- 2 1/4 cups flour
- 2 teaspoons cinnamon
- 3/4 teaspoons baking powder
- 1/2 teaspoons baking soda
Preheat the oven to 325 F/160 C. Oil a 9x13 baking pan or spray with non-stick cooking spray.
Dissolve coffee into hot water. Set aside to cool.
Using an electric mixer or wire whisk, mix the applesauce, brown sugar and honey, eggs, and oil.
In a separate bowl, whisk together the flour, cinnamon, baking powder, and baking soda.
In 3 alternating additions, add the flour mixture and coffee to the wet ingredients. Mix after each addition just until the batter is smooth.
Pour the batter into the prepared pan. Bake, uncovered, for 20 to 25 minutes, or until the cake is golden and a toothpick or knife inserted in the middle of the cake comes out clean.
Easy Honey Cake for Rosh Hashanah
The Jewish holidays are so early this year so it’s a bit of a rush to get organized. Granted, I don’t have that much to do for the holidays, just some baking, but it’s hard to think about those warm fall flavors that we are used to when menu planning in August.
So I eased into things and started with this honey cake. At first glance the honey cake might be overlooked in its simplicity, but this version is so moist and full of warm comforting flavors (lots of cinnamon and some nutmeg, too) that it’s worth of a spot on your table. It’s sweet (for a sweet new year of course) so while there is a part of me that wants to fancy things up with whipped cream or powdered sugar at least, the smarter side of me knows that a slice of this honey cake just calls for a cup of hot tea or dark coffee.
You know what else made this cake exciting? See that photo above? We got two huge jars of beautiful raw local honey through our CSA. At first I didn’t know what to do with it, we really don’t use honey often, but it was perfect to have on hand when I wanted to bake this honey cake. Some people discourage baking with raw honey because it kind of defeats the purpose of it being “raw”, but if you have a lot of honey, I say you should bake this cake!
Classic Rosh Hashana Desserts Get a Professional Upgrade
When Alex Levin became a pastry chef, he decided he wanted to keep his grandmother’s Rosh Hashana traditions — though with a few modifications.
“She didn’t know anything about fancy brioche or puff pastry,” he said. “But she always tweaked whatever she did the year before, adding something new and different, transforming desserts from the ordinary to the extraordinary.”
His grandmother Martha Hadassah Nadich wasn’t just any home baker. She was Craig Claiborne’s go-to expert on Jewish cooking in the late 1950s and early 1960s. Her husband, Judah Nadich, was the rabbi of the Park Avenue Synagogue in Manhattan, where Mr. Levin, 38, grew up in what he calls a “conservadox” family.
“My grandmother had a strong influence on me from childhood,” said Mr. Levin, who spent many after-school dates cooking with her. “I still use one of her aprons and some of her favorite pastry tools.”
After graduating from Yale, Mr. Levin went into finance but soon switched from peddling stocks to paddling pastry crust at the Culinary Institute of America in Hyde Park, N.Y. Then, after joining Michael White’s Altamarea Group — he is the executive pastry chef at Osteria Morini in Washington — he started reinventing the pastries of his childhood.
In an article in 1958, Mr. Claiborne praised Mrs. Nadich, who died in 2008, for her honey cake and her teiglach, boiled knots of dough soaked in honey. “My grandmother’s honey cake was a staple at every Rosh Hashana meal,” Mr. Levin said. “Her version was traditional and elegant.”
For the holiday, which starts on Oct. 2, he omits her cloves, allspice and raisins, and adds an apple cider compote to the batter, which moistens the cake and gives it a caramelized apple flavor. On a recent afternoon, he pulled out a cast-aluminum Bundt pan that his grandmother bought at Zabar’s, one he still uses for the cakes she taught him.
For the second day of Rosh Hashana, Mrs. Nadich made double-crusted stone fruit and apple pies, her grandson recalled. He also makes fruit pies, but for his plum tart, he uses a sablé butter crust flavored with vanilla bean a filling made simply of almonds or pistachios, sugar, egg and a bit of flour and a topping of sliced plums.
While preparing the dessert, he demonstrated a few tricks. “When you are creaming confectioners’ sugar with the butter,” he said, “the texture becomes so smooth that there is no coarseness in the crust as there sometimes is using regular sugar.”
Because he puts sugar in the crust and covers it with a sweetened textured almond filling, he does not douse the plums with sugar (though he does sprinkle turbinado sugar on top for added crunch). “This almond cream has a delicious flavor all of its own, so it accents the plums,” he said. “Not only does it absorb the juice and all the loveliness of the fruit, but it adds flavor to it in the baking process.”
Mr. Levin prefers using butter in his desserts, but he believes coconut oil is good in a pie crust (in this case, he recommends solid coconut oil) grapeseed oil can be used to cook down fruit and olive oil is a good substitute in a cake to make it pareve (neither meat nor milk).
What would his grandmother think of his modern takes on her baking rituals? “They might seem strange to her, but she’d love them,” he said.
This Healthy Honey Cake Is The Perfect Rosh Hashanah Dessert
A healthy and dairy-free take on a classic Rosh Hashana staple.
With Rosh Hashana, the Jewish New Year, quickly approaching, many of us are gearing up for September’s season of back-to-back holidays and non-stop entertaining. To share her healthy take on a classic Rosh Hashana staple (and an all-around fantastic early fall desert) Kenden Alfond of Jewish Food Hero joins us today.
From Kenden: Honey Cake is a traditional dessert from the Jewish Ashkenazie tradition eaten for Rosh Hashana. We put honey into our mouths at Rosh Hashana to taste the hopes of a sweet New Year ahead of us. I wanted to make a healthier, dairy-free version of the classic cake, so I’ve adapted a traditional recipe to include healthy ingredients that are all plant-based. This healthier honey cake feels as good in our bodies as it tastes in our mouths. It’s lighter than traditional honey cake, while raw honey and spices give it a special earthy sweetness that everyone is sure to enjoy. And because it’s dairy free, it can fit into any kosher holiday menu.
Not Your Grandmother’s Honey Cake: Updating Your Rosh Hashanah Recipes
NEW YORK, July 26 (JTA)–It wouldn’t be the second night of Rosh Hashanah if our friends didn’t come for dinner, contributing a cornucopia of dishes, especially divine desserts. There are enough pastries covering the buffet to keep judges at the Pillsbury Bake-Off Contest busy for a week.
I always bake a chocolate and yellow swirl Bundt cake, my daughter’s favorite dessert. One year, a friend came with an apple pie and a plum torte, which she placed on the buffet next to my cake. A towering pyramid of brownies vied for attention with white chocolate chip cookies and a plate of lemon squares. The intoxicating smell of a warm pear crisp tempted people who were piling their plates with pastries. When they reached the homemade honey cake, though, they made bee-lines back to their seats. Feeling embarrassed for Alice, who’d baked this wallflower, I moved the honey cake to a more prominent position and cut it into slices. Still there were no takers.
“I told you not to bring it,” cried Alice’s eight-year-old daughter. “Honey cake is boring. Nobody wants it.”
To be kind, I took a couple of slices. But Alice’s daughter was right. The cake tasted overbaked. I had been warned that dryness is a problem with honey cake, which is why I never attempted to make one. Yet I felt guilty shunning the only Rosh Hashanah dessert on the buffet. I realized honey cake had become the dowager of New Year’s celebrations, revered but seldom consumed.
“A dry honey cake will send people away for years,” says Marcy Goldman, author of Jewish Holiday Baking (Broadway Books, 2004). Conventional wisdom on the subject maintains that if honey cakes are removed from the oven at exactly the right time–whatever that is–the dreaded dryness will be avoided. But Goldman disagrees, explaining that many recipes call for only one quarter cup of oil, which is not nearly enough fat to yield chewy, moist texture.
And so she began experimenting with different honey cake recipes. First she upped the fat content. Then she realized that she had to add some sugar using enough honey to sufficiently sweeten the cake can make it too sticky to rise. Later she addressed flavorings, adjusting their levels depending on which type of honey cake she was baking.
“If I make one honey cake, then I have to make ten different kinds,” she says. Among her repertoire, Goldman has developed a Chocolate Velvet Honey Cake, an Eastern European Bee Sting Tart, and a Definitive Moist and Majestic Honey Cake.
The whole honey cake hullabaloo started because Goldman is fussy about honey and will not buy just any kind. In recent years, she has enlisted Elmer, a retired stockbroker-turned-beekeeper, to fill her honey needs. Elmer produces a nonpasteurized kosher honey, known to taste exquisite. “Most honey is just sweet it lacks rich honey flavor,” Goldman says.
Honey comes in thousands of varieties. There are more than 300 such varieties in the United States alone. They range in color from pale blond to dark walnut, and in flavor from mild and floral to herbal and robust.
The taste of this natural sweetener depends on the types of flowers its black and yellow creators frequent. In the U.S., the most common floral destination for bees is clover, but the possibilities are endless, depending on climate and growing conditions. Like wine, honey is a truly local product that varies from region to region.
Equally enthralled by the range of honey flavors, food writer Jayne Cohen takes her family on vacation every August with a mission. As a segue between the carefree days of summer and the fall holidays to follow, they spend their vacations searching market after market for honey.
“We always bring a fragrant honey back from every trip,” says Cohen, who, along with Lorie Weinrott, is co-author of The Ultimate Bar/Bat Mitzvah Celebration Book (Clarkson Potter, 2004). She joyfully describes creamed lavender honey from Provence, wild blueberry honey from Maine, chestnut honey from Italy, and honey scented with hibiscus and frangipane from Bermuda.
“Every year, we open a lovely new honey, and that has become our Rosh Hashanah tradition.”
Last year her family vacationed in Sicily, where they found the most marvelous honey carrying the aroma of pistachio flowers.
“I prepared an elaborate Rosh Hashanah dinner for family and friends,” Cohen says. “But nobody could stop dipping apples and challah in that pistachio honey.” It was so popular that three of her friends later visited Sicily and returned with jars of honey of their own.
While in Sicily, Cohen’s daughter, Alex, purchased a three-pack of honeys: chestnut, wild flower, and thyme. Attending college in California, Alex couldn’t come home for Rosh Hashanah. Instead she bought a challah and went to a farmer’s market for tart apples. Inviting friends to her dorm room, they dipped the challah and apples into the three Sicilian honeys.
“Alex liked the idea of beginning the school and Jewish year wishing for sweetness,” says Cohen. “It was nice to see her repeating our family tradition.”
Honey has long been important to the Jewish people. Since Biblical times, honey has been a symbol of abundance. Addressing Moses from the burning bush, God announced his plan to bring the children of Israel out of Egypt to a land flowing with “milk and honey.”
Back then, “milk and honey” were dietary staples, so in essence God was saying that Canaan would be a promising place to settle. In fact, the land was teeming with goats and swarming bees abounded. Canaan’s fertile soil supported grapevines and date trees, which produced a syrup also known as honey. Date syrup is similar in viscosity and texture to honey, and is equally sweet.
This abundant land offered prosperity and sweetness, which have come to represent Rosh Hashanah ideals.
During her career, Cohen has specialized in tweaking traditional Jewish recipes to create marvelous alternatives. With Rosh Hashanah in mind, she developed Honeyed Cigares with Date-Pomegranate Filling, a phyllo pastry with a Sephardi influence.
“Besides being a traditional Rosh Hashanah fruit, pomegranates have a tart taste,” says Cohen, adding that you don’t truly appreciate sweetness without contrast. For that reason, Jews from some Sephardi cultures mix pomegranates with honey. Cohen’s recipe calls for pomegranate molasses, which can be found in Middle Eastern, specialty-food and gourmet markets.
Cohen highly recommends baking with a quality honey, preferably one that carries a flavor you find pleasing. Look for honeys such as orange blossom or lime blossom at farmer’s markets. At specialty stores, you can sometimes find Greek thyme honey or lavender honey.
If you can’t locate fragranced honey, mix flavors you like into commercial honey. Almond extract or a small amount of strawberry jam work well.
While the Rosh Hashanah dessert course should be the moment for honey to shine, it has lost out to Blondies and Mississippi Mud Pie over recent decades. There was a time when Ashkenazi Jews eagerly anticipated the holiday because it promised honey cakes galore. Every family had a bubbe or aunt who baked them. Yet a dwindling number of people recall this distant memory.
Now, just in time for Rosh Hashanah, Marcy Goldman revives honey cakes and other holiday confections on her website: www.betterbaking.com.
“I love baking,” she says. “But even better than that, I love it when someone else derives pleasure from repeating my recipes, because with Jewish cooking and baking, you’re talking about more than just a recipe. You’re passing on your whole culture.”
Along with the chocolate desserts people crave, this Rosh Hashanah try baking a pastry so full of nectar that even the most ardent honey cake haters will have to admit they’re wrong.
DEFINITIVE MOIST AND MAJESTIC HONEY CAKE By Marcy Goldman
“Like most honey cakes, this can be made days ahead.”
3 3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 cup warm coffee or strong tea or Coca-Cola
1/2 cup fresh orange juice
1/4 cup rye or whiskey (or substitute orange juice or coffee)
1/2 cup slivered almonds
This cake is best baked in a nine-inch angel food cake pan, but you can also make it in one nine- or 10-inch tube or Bundt cake pan, a nine-by-13-inch sheet cake, or two five-inch loaf pans.
Preheat the oven to 350 degrees Fahrenheit. Lightly grease pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper, cut to fit. Have ready doubled up baking sheets with a piece of parchment on top.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice. Make a well in the center. Add oil, honey, white sugar, brown sugar, eggs, vanilla, coffee, tea, or cola, orange juice and rye or whiskey.
Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds. Place cake pan(s) on two baking sheets stacked together. (This will ensure that cakes bake properly.)
Bake until cake springs back when you gently touch the cake center. For angel and tube cake pans, 60-80 minutes loaf pans, about 45-55 minutes. For sheet-style cakes, baking time is 40-45 minutes.
Let cake stand 20 minutes before removing from pan.
CHOCOLATE VELVET HONEY CAKE By Marcy Goldman
2 3/4 cups all-purpose flour
1/2 cup cocoa
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-2 teaspoons cinnamon
1/2 teaspoon cloves
1 cup vegetable oil
1 cup honey
1 cup white sugar
1/2 cup brown sugar
2 teaspoons pure vanilla
1 cup Coca Cola
1/2 cup coarsely chopped semi-sweet chocolate
1/3 cup slivered almonds
Garnish: confectioner’s sugar, cocoa, drizzled melted semi-sweet chocolate, or Microwave Ganache Glaze (recipe below).
Preheat oven to 350 degrees Fahrenheit. Generously spray a nine- or 10-inch tube pan or angel food cake pan with cooking spray. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.
In a food processor, add in the oil, honey, white sugar, brown sugar. Blend well about 30 seconds. Add in the eggs, vanilla, and Coca-Cola. Blend well for another minute.
Fold in the dry ingredients and blend for about two minutes, until smooth, stopping the machine once or twice to ensure that ingredients are all blended and not stuck at the bottom.
Fold in chocolate chips. Spoon or pour batter into prepared pan. Sprinkle with almonds. Place cake on baking sheet and bake until done, about 60-75 minutes, until cake springs back when gently pressed with fingertips. Cool 10 minutes before unmolding from pan.
Dust cake with confectioner’s sugar, or cocoa. Or, drizzle on melted, semi-sweet chocolate. For the ultimate in decadence, while the cake is baking, prepare the Microwave Ganache Glaze as a topping.
MICROWAVE GANACHE GLAZE
1/2 cup water or heavy cream
1 cup coarsely chopped, semi-sweet chocolate (the best quality you can find)
1 Tablespoon honey
Place water or cream in a microwavable bowl and heat on high until bubbly.
Remove from microwave and whisk in the chocolate and honey, blending until smooth and glossy.
Refrigerate about 2-3 hours until it has thickened but is still spreadable. If it is quite stiff, warm it slightly until you can drizzle it on the cake. You can also add one-two tablespoons of unsalted butter or margarine to make it more pliable.
HONEYED CIGARES WITH DATE-POMEGRANATE FILLING By Jayne Cohen
About 12 sheets of frozen phyllo, plus several extra to allow for tearing
1/2 cup light, fragrant honey
1/2 cup avocado, sunflower, walnut, or other mild oil
1 teaspoon ground cinnamon
11/2 cups (tightly packed) Medjool or other soft, moist dates, pitted and coarsely chopped
3 tablespoons avocado, sunflower, walnut, or other mild oil
1 tablespoon pomegranate molasses
1 tablespoon hot water
1 teaspoon ground cinnamon
1 pinch of salt
1 cup walnuts, lightly toasted and coarsely chopped, plus extra for sprinkling
Additional honey to brush on after baking.
Thaw phyllo sheets slowly in the refrigerator overnight. Remove the unopened package from the refrigerator two hours before you begin the recipe to allow sheets to come to room temperature.
Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment.
In a small saucepan, warm 1/2 cup honey. Slowly add 1/2 cup oil, stirring until well incorporated. Stir in cinnamon. Remove pan from heat.
Prepare the filling. In a food processor fitted with a steel blade, blend dates, oil, pomegranate molasses, hot water, cinnamon, and salt to a smooth paste. Add walnuts, and pulse until just combined. Transfer to a bowl.
Remove phyllo sheets from the package and carefully unroll them on a damp kitchen towel. Using kitchen scissors or a sharp knife, cut the stack of sheets in half from short end to short end, forming rectangles approximately six-by-17-inches (exact size will depend on brand of phyllo used). Immediately cover the cut phyllo sheets with a large piece of plastic wrap and another damp towel to prevent them from drying out.
Work with one sheet at a time, keeping the rest covered with the plastic wrap and a towel. Remove one sheet from the stack and brush it lightly and quickly with the honey-oil mixture. Carefully fold the sheet in half, bringing the short ends together and pressing down gently. Brush the new surface, now exposed, with the honey-oil.
Scoop a heaping tablespoon of the filling, roll it into a little sausage, and place it along the short bottom edge of the phyllo, leaving a one-inch border at the sides. Fold the bottom edge toward the center so that it just covers the filling, then fold the sides in, so the filling won’t ooze out. Brush the new phyllo surface that is exposed with more honey-oil, and continue to roll, jelly-roll fashion, brushing each new, dry phyllo surface with more honey-oil as you go.
Brush the finished cigare lightly over all surfaces with the honey-oil and place seam-side down on the prepared cookie sheet. Sprinkle lightly with chopped walnuts. Keep the cookie sheet lightly covered with plastic wrap as you work.
Continue making cigares with more phyllo and filling, stirring the honey-oil mixture when necessary if it separates. (You can refrigerate the unbaked cigares at this point, well wrapped, up to one day before baking.)
Bake the cigares for about 20 minutes, or until golden and crisp. While still hot, brush them very generously with honey. Let cool. Serve as is or cut each cigare on the diagonal into thirds.
How to make honey cake for Rosh Hashanah
This &ldquomajestic and moist&rdquo Rosh Hashanah honey cake is by Marcy Goldman and can be found in her book A Treasury of Jewish Holiday Baking.
Marcy says of her recipe: &rdquoI like a New Year's honey cake to be extra moist and sweet, as good on the day of baking as it is days later.
&ldquoThis one is queen of the realm&mdashrich, nicely spiced, in a word, majestic in taste and stature.
&ldquoI went through many variations and tasting sessions until I was satisfied with this definitive cake. One tester gave the ultimate compliment, saying &lsquothis one is worth the price of the book.&rsquo
&ldquoLike most honey cakes, it is a good keeper and can be made a couple of days ahead.&rdquo
Honey cake is a moist and delicious dessert for the Jewish New Year (Image: GETTY)