Shana Tova! Happy New Year to my Jewish readers. All three (?) of you. Actually, I really had no idea it was Rosh Hoshanah. :P
I had been craving honey cake for the past week without really knowing why. I don't have much of a sweet tooth, you see. Perhaps it was my inner Jew calling out to me? What? I'm not Jewish?! ;)
In middle school, my science teacher was a concentration camp survivor. I remember during one of the Jewish holidays she talked about her experience, even rolling up her sleeve to show us the numbers tattooed onto her arm. Then she shared the most amazing honey cake I had ever eaten in my entire life.
Years later, I still fantasize about that cake. I've tried other recipes but they never tasted as good as my memories.
I decided to adapt a Jewish apple cake recipe I've used for years that was always moist and sweet. I substituted honey for the sugar and added several kinds of spices to add more dimension. Then because the cake looked so naked, I sprinkled some walnuts and sugar on top. The result was a sweet cake with the loveliest aroma of honey and spices. It makes a great snack for afternoon tea.
Honey Spice Cake
For one 8-inch cake, you'll need:
1 1/2 cups all-purpose flour
2/3 cup honey (I like a very strong honey flavor, sub with sugar if you don't want it so strong.)
1/2 cup oil
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
8 oz vanilla yogurt
Optional: Walnuts and sugar for topping
Mix 1 1/2 cups all-purpose flour, 2/3 cup honey, 1/2 cup oil, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 3 eggs, 1 tsp vanilla extract, 2 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger, and 1/4 tsp ground cloves. Gently fold in 8 oz vanilla yogurt.
Sprinkle walnuts and some sugar on top if you'd like.
Bake at 350 degrees for 45 minutes until a toothpick inserted in the center comes out clean.
1 year ago today, mellazane alla parmagiana (Italian eggplant parmesan).