Tag Archives: honey cake

Natty’s Glazed Honey Chiffon Cake

12 Sep

Honey glazed chiffon cake

Last year at this time I came across a wonderful website from Australia called the Monday Morning Cooking Club. They have a lot of great recipes on their website and have also published a cookbook, The Feast Goes On, available through Amazon.

One of their signature recipes is this delicious Glazed Honey Chiffon Cake. It’s lighter than the usual Rosh Hashanah honey cake because it uses tea instead of coffee as the liquid and calls for whipping the egg whites.

The club ladies gave me permission to use the recipe (I adapted it slightly to meet American standards and terms) and this photo of Natanya, one of their members.

Ingredients:

CAKE
6  eggs, separated
175 g (⅔ cup) superfine sugar
275 (¾ cup) honey
¾ cup light olive or grapeseed oil
¼ cup strong black tea
1½ cups all-purpose flour
¾ tsp. salt
2¼ tsp. baking powder
½ teaspoon baking soda

GLAZE

80 g (½ cup) confectioners’ sugar
½ lemon, juiced (or 2 Tbs. lemon juice)

Directions:

Preheat oven to 350 degrees. You will need an angel cake (tube) pan that is not non-stick and has a removable base. Do not grease it.

Whisk the egg whites until soft peaks form. Slowly add half the sugar and continue whisking until the egg whites are stiff but not dry.

In a separate bowl, beat the yolks and the remaining sugar until light and pale. Add the oil and keep beating for a couple of minutes until well combined.

Sift the flour with the baking powder, baking soda and salt. Mix the honey into the hot tea. Add these to the egg yolks, alternating wet and dry, beating gently until fully combined.

Gently fold the egg whites into the flour mixture with a metal spoon, until just mixed through.

Pour the mixture into the cake pan and bake for 50 minutes, then reduce the temperature to 320 degrees and bake for an additional 10 minutes or until a skewer inserted into the cake comes out clean.

After removing the cake from the oven, immediately invert it to cool by balancing the middle funnel onto a bottle neck. The cake will be dangling upside down. (If your tube pan has feet, or if the funnel is higher than the sides of the pan, you don’t have to use a bottle.)

When completely cool, run a knife around the outside of the cake and the funnel. Lift the base out of the pan, then use the knife to ease the cake off the base.

To make the glaze, add the lemon juice (a few drops at a time) to the confectioners’ sugar until you have a thick, smooth paste. Pour over the cooled cake.

Serves about 12

Advertisements

A Honey of a Cake

4 Sep

honey cakeWith apologies to those of you who also read my Feed the Spirit blog, where this ran last week, I’m posting my Honey Cake recipe here as well. Just in case you haven’t finished your Rosh Hashanah planning and cooking — ha!

As you may have guessed, the reason I’m taking the lazy way today is that I’m up to my eyeballs in kitchen chores, getting ready for the big day tomorrow when we’re hosting a lunch. Honey cake will be on the menu. Not everyone likes honey cake,  which is actually more of a spice cake.  Honey cakes tend to be dry. This recipe is quite moist, especially if you add a maple syrup glaze on the top. It has a nice, spicy taste, and the coffee balances out the sweetness of so much sugar and honey.

You can halve the recipe if you want only one loaf. Or you can freeze one loaf and save it for another occasion.

I wish my Jewish friends everywhere a shanah tovah u’metukah, a very happy, healthy and sweet New Year.

Ingredients:

1 cup strong coffee
1¾ cups honey
4 eggs
¼ cup vegetable oil
1¼ cups dark brown sugar
3½ cups flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. nutmeg
½ tsp. ground ginger
½ cup chopped walnuts, optional
Maple syrup, optional

Directions:

Preheat oven to 300 degrees.

Generously grease and flour two 9 x 5-inch loaf pans.

Combine the coffee and honey in a large bowl or saucepan and bring to the boil in the microwave or on the stovetop. Let cool.

In a large mixing bowl, beat the eggs, then stir in the oil and brown sugar. In another bowl, mix the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger and nuts if you use them.

Alternately add the flour mixture and honey-coffee mixture into the egg mixture and mix well. Pour the batter into the prepared pans.

Bake 70 minutes until the top of the cake springs back when touched lightly. If you want a sweet glaze on the cake, drizzle maple syrup over the top as soon as the cake comes out of the oven.

Cool in the pan. Let the cake stand for 24 hours before serving.