Food & Drink

Winter recipe

HONEY CAKE

As I am writing this it is the Jewish festival of Rosh Hashanah and I saw this cake being made on the TV. It looked delicious so I thought I’d give it a go. Apparently, it is a very old Jewish favourite (12th century) and it symbolises the hope that the new year will be sweet. I think that is a very good sentiment for the end of this year and indeed the last few!

2 large eggs 200g sugar 125ml vegetable oil 250g liquid honey 2 tbsp rum or brandy 125ml warm strong black coffee 2 tsp baking powder 1/2 tsp baking soda Pinch of salt 1 tsp ground cinnamon 1/2 tsp ground cloves Grated zest of 1 orange 300g plain flour plus extra to dust the dried fruit and nuts 40g sultanas 50g chopped walnuts

Line a 24cm cake tin with greaseproof paper brushed with oil and dusted with flour. Preheat the oven to 180c/gas mark 4. Beat the eggs with the sugar until pale and creamy. Then beat in the oil, honey, rum and coffee. Mix the baking powder, baking soda, salt, cinnamon, cloves and orange zest with the flour. Add this mixture to the egg and honey mixture beating until you get a smooth batter.

batter. Dust the sultanas and walnuts with some flower – this prevents them sinking to the bottom – and stir them into the

Pour the batter into the prepared tin and put into the oven for 1 1/4 hours until firm and brown on top. Turn out and allow to cool. It needs to be made around 3 days before you intend to serve it. Keep it in an airtight container somewhere cool.time. Enjoy!