Rosh Hashanah is less than a week away- it starts at sundown on September 20th this year. To celebrate, I’m sharing one of my favorite recipes from The New Yiddish Kitchen; Honey Cake! For those of you who aren’t familiar with this holiday, it is the Jewish New Year and is celebrated with sweet foods to symbolize a sweet year to come. Apples dipped in honey, challah, sweet kugel, tzimmes (sweet braised carrots) and pomegranates are some of the traditional foods eaten on this holiday. In addition, foods that are round are emphasized to symbolize the cyclical nature of life. This Honey Cake from The New Yiddish Kitchen is the perfect treat to celebrate with, being both made with honey and round!
Even if you’re not celebrating the holiday, this sweet treat might become one of your fall favorites. It’s spiced with warming spices like cinnamon and allspice, making it similar to gingerbread in texture and flavor.
For more Rosh Hashanah recipes, make sure to check out our round-up from last year, featuring Crispy Chicken Thighs with Pomegranate Sauce. Also- my coauthor Jennifer Robins of Predominantly Paleo is sharing another recipe from the book for Easy Instantpot Tzimmes!
You’ll also find recipes that are perfect for the holiday and this time of year right up top in the recipe index
honey cake from The New Yiddish Kitchen
prep time: 10 minutes
bake time: 45-55 minutes
makes: 1 12-inch bundt cake
FOR THE CAKE
oil or palm shortening, for greasing the pan
1 cup coconut sugar
1 cup honey
1 1/2 teaspoons vanilla
1 cup strong black tea, cooled
3 tablespoons bourbon or whiskey (optional, add additional tea if omitting)
3 cups almond flour
1 1/2 cups arrowroot powder (plus more for flouring pan)
3/4 cup coconut flour
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
3/4 teaspoon allspice
3/4 teaspoon cardamom
1 1/2 teaspoons salt
FOR THE ICING
1/4 cup coconut butter
2 tablespoons honey
1/3 cup full-fat coconut milk
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon vanilla extract
- Preheat the oven to 350ºF. Grease and flour a 12-cup bundt pan.
- In a large bowl, beat the eggs, coconut sugar, honey, vanilla, tea, and bourbon until well incorporated.
- In a medium bowl, whisk together the almond flour, arrowroot, coconut flour, baking soda, allspice, cardamom, and salt. Add to the liquid mixture and beat for another minute, or until combined.
- Pour the batter into your prepared pan and bake for 40-50 minutes, or until the top bounces back when you gently push it, and a knife inserted into the center comes out clean.
- Allow the cake to cool on a wire rack before inverting onto a plate.
- To make the icing, melt the coconut butter in a small saucepan and then add in the honey, coconut milk, cinnamon, cardamom, and vanilla. Remove from the heat and whisk to combine.
- Transfer to a sealable bag, trying to get as much into a corner as possible. Cut off the tip and drizzle the icing over the cake.
Bubbe’s tip: Don’t make a mess! Slide some parchment paper or wax paper under the outside of the cake before you ice it. Once the icing starts to harden, you can pull out the paper, and will be left with a clean serving platter. Otherwise, the yentas will never let you hear the end of it!
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