Jewish Honey Cake Parve Recipes

FROM THE JEWISH FOOD HERO KITCHEN: HEALTHIER PAREVE HONEY CAKE

Steps:

• Pre-heat oven to 350 F (180 C).
• In a large bowl, combine the flour, baking powder, baking soda, sea salt and pumpkin pie spice. Whisk to blend.
• In a separate large bowl, combine the applesauce, non-dairy milk, honey and vanilla. Whisk to blend.
• Add the dry to the wet ingredients, add the currants and stir to combine. Don't over mix.
• Lightly oil the bundt pan with earth balance. Pour the cake batter into the prepared baking pan.
• Bake in 350 F oven for 15 minutes. Reduce oven temperature to 325 and bake for 45 more minutes. Top should spring back to the touch when finished.
• Cool completely before inverting onto a plate.

JEWISH HONEY CAKE (PARVE)

Steps:

• Preheat oven to 350ºF. Spray two 9" x 5" loaf pans with non-stick cooking spray. Line the bottoms with brown paper.
• In a large bowl, beat eggs. Add sugar, honey, oil and vanilla; mix well.
• In a medium bowl, sift together, flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Add the sifted, dry ingredients to the egg mixture. Add coffee, apple and raisins. Mix well.
• Divide batter evenly between loaf pans. Bake in a 350ºF for 1 hour, or until a wooden pick inserted into cake comes out clean.

JEWISH HONEY CAKE

Steps:

• Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
• Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
• Mix on low speed until well blended.
• In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
• Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
• Fold in the slivered almonds.
• Pour the batter into the tube pan.
• Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.

JEWISH HONEY CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square baking tin. Warm the oil, golden syrup, honey and sugar in a small pan to dissolve the sugar. Stir to combine, then leave to cool. Add the tea and beaten eggs.
• Lightly whisk the flour, baking powder, spices and a pinch of salt in a large bowl to combine. Make a well in the dry ingredients and mix in the wet ingredients, using a whisk or wooden spoon, until combined and lump-free.
• Pour the batter into the lined tin and sprinkle with the almonds, if you like. Bake for 50-55 mins, until the cake springs back when gently pressed and a skewer inserted into the middle comes out clean. Don't open the oven for the first 45 mins of baking.
• Leave to cool completely in the tin on a wire rack. Wrap well and keep for three to four days before eating, so the flavour can improve. Cut into nine squares to serve.