Honey Cake - a Jewish Celebration Cake
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Serves: 10 pieces
 
I like serving it with a very light drizzle of honey, dollop of Greek yoghurt and a sprinkle of cinnamon sugar
Ingredients
  • 140g hot tap water
  • 120g plain flour
  • 120g self raising flour
  • 20g Dutch cocoa powder
  • 2 tsp ground cinnamon
  • 1 tsp bi carb soda
  • 1 tsp sea salt flakes, or ½ tsp fine sea salt
  • 250g honey
  • 200g light olive oil
  • 180g light muscovado sugar, or brown sugar
  • 2 x 60g eggs
  • 1 tsp vanilla bean paste
FOR SERVING - IF DESIRED
  • Drizzle of honey per slice
  • Greek yoghurt per plate
  • Cinnamon sugar for dusting per slice
Instructions
  1. Preheat oven to 160g degree fan forced and place rack into middle of oven
  2. Grease and line base and sides of a 20cm round cake tin and place onto a baking tray (the cake will rise a lot so ensure you allow baking paper on the sides to be a little above the rim)
  3. Fill a small jug with hot tap water and put aside (you will need 140g but don’t worry weighing it in, just fill your jug from the hot tap water with roughly 200g)
  4. Add the flours, cocoa powder, bi-carb soda and salt to TM bowl and mix 10 seconds / speed 4, put aside
  5. Place honey into TM bowl and warm 1 minute / 37 degrees / speed 1
  6. PS: if your honey is not runny heat 2 minutes / 37 degrees / speed 1
  7. Insert butterfly
  8. Add the oil, sugar, eggs and vanilla and blend 2 minutes / 37 degrees / speed 3
  9. Add the dry mix, weigh in 140g hot tap water and blend 10 seconds / speed 3, scrape around bowl and repeat 10 seconds / speed 3
  10. Remove butterfly
  11. Pour mixture into lined cake tin (batter will be very runny) and bake for 1 hour and 15 minutes, turn tray around and continue for another 15 minutes, or until a skewer inserted in centre comes out clean (it takes exactly 1 hour 30 minutes in my oven)
  12. Remove from oven and cool cake completely in the tin before removing
  13. Serve as desired
Notes
You can serve this cake plain, but I like to place a piece onto a plate, drizzle it very lightly with honey, dollop a spoonful of Greek yoghurt on it's side, then sprinkle over some cinnamon sugar ... it's delicious served this way.

To make cinnamon sugar, add 1 tsp ground cinnamon to 3 tsp raw caster sugar.

Cake will keep in an air-tight container at room temperature for up to a week.
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/