Rosh Hashanah honey cake

Rosh Hashanah honey cake is a traditional Jewish cake, served during Rosh Hashanah, a two-day celebration observing the Jewish New Year. Typically made in a loaf, or bundt cake mould, this sweet cake is flavoured with honey to symbolise a sweet year to come. This version from Adam Liaw includes a cup of steeped black tea, to add a subtle flavour and moisture to this special Jewish dessert.

Credit: Jiwon Kim

• serves

  8

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

• ¾ cup vegetable oil, plus extra for greasing
• 300 g plain flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup honey, plus ½ cup for drizzling
• 100 g caster sugar
• 150 g brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup black tea, cooled

Instructions

1. Preheat the oven to 160˚C (fan-forced). Grease a non-stick loaf tin with a small drizzle of vegetable oil. Line the tin with baking paper. 
2. In a large bowl, whisk the flour, baking powder and salt until well combined. In a second large bowl, whisk together the honey and sugars, followed by the eggs, vanilla, oil and black tea until combined and smooth. 
3. Make a well in the centre of the dry ingredients, then pour in the wet mixture. Mix with a spatula to a smooth batter, then transfer to the lined loaf tin. Drizzle the remaining honey over the batter. 
4. Bake the cake for 1 hour, or until cooked through (test with a skewer). Allow to cool before turning out. Serve. 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.