This is a healthy take on my mum’s original Rosh Hashana (Jewish New Year) honey cake and it really is just as delicious as the original.
When I ran this blog with Raine, she added a gorgeous touch by adding rose water and cardamoms. I’ve left it as optional in the ingredients so you can decide if you want to use it or not.
Shanah Tova to all my Jewish followers – may you have a sweet AND healthy year!
225g clear runny honey
2 large eggs
110g coconut palm sugar
3 tbsp coconut oil
1 tbsp applesauce (optional, for added moistness)
250g ground almonds
½ tsp ground ginger
½ tsp cinnamon
½ tsp nutmeg
½ tsp bicarbonate of soda
2 tsp baking powder
150ml warm water
2 tsp rose water (optional)
1/2 tsp ground cardamoms (optional, if using rose water)
Preheat oven to 160 degrees.
Grease and line a 25cm square cake tin.
Warm the honey in a thick-based saucepan until it thins.
Beat together the eggs and sugar until thick and creamy and stir in the oil and honey (and applesauce if using).
Mix together the ground almonds, baking powder, ginger, cinnamon and nutmeg.
Dissolve the bicarbonate of soda in the warm water.
Fold the dry ingredients and water alternately into the beaten mixture.
Pour into the prepared cake tin and bake in centre of oven for about 1 ¼ hours but check after 45 mins as all ovens will bake this differently. It will be treacle-like.
Leave the cake in the tin for 10 mins then turn out onto a wire rack to cool. The cake can be served plain or brushed with honey and sprinkled with flaked almonds.
Happy new year!