Another popular weekend cake in Israel (Ugat Shabat, for those who have been following this blog) is honey cake. This recipe comes from my cousin Rose-Marie, who lived in Israel for a few years. This cake reminds me a little of spice cake.
Honey cake - straight out of the oven!
Honey Cake
- Cream together 1/2 cup of margarine, butter or oil and 1 cup of sugar.
- Add 1/2 cup of honey and 2 well-beaten eggs.
- Mix 3 cups of flour* together with spices (1 teaspoon cinnamon and 1/2 teaspoon ground cloves). Add 2 teaspoons of baking powder. Mix together. Then add it all to the egg mixture.
- Dissolve 1/2 teaspoon baking soda in 1/2 cup strong black coffee (or tea) and add it to the cake batter.
- Add 1 cup yogurt and beat well.
- If you wish, you can add a handful (approximately 1/2 cup) of raisins or almonds to the batter. If you do, coat them with a teaspoon of flour, so they won't sink to the bottom.
- Bake in a greased pan for an hour or so at 325 degrees Fahrenheit ( 165 degrees Celsius)
- The cake is ready when a toothpick stuck in the middle comes out dry. You will smell it long before then...
- Enjoy!
As with the Marble Cake Recipe posted last Friday, wheat germ and psyllium can enrich the white flour with no change to taste or texture.
If desired, replace 12 tablespoons of flour with 6 tablespoons of wheat germ and 6 tablespoons of psyllium. (Psyllium is available in many bulk food stores.)
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