This is something I haven’t done before on the blog. The blog is partially about Jewish culture though, and nothing is as Jewish as food. We have food for every occasion and for none. The vast majority of Jewish holidays revolve around the kitchen, whether it’s fried food on Hannukah, hamantaschen pastries on Purim, or honey cake for Rosh HaShana, the Jewish New Year. We don’t really *do* healthy, as this recipe will make wonderfully clear. It’s my mother’s recipe, and is fairly unique because it doesn’t actually use honey. Try it, and leave me a comment telling me how it turned out.
INGREDIENTS (Visual learners can also check out the image):
3 1/2 cups of plain white flour
1/2 cup of sunflower oil
1 cup of sugar
1 cup of warm tea (you can use coffee instead)
1 cup of jam
3 eggs – whites and yolks separated!
1 tbsp/sachet baking powder
1 tbsp/sachet baking soda
Ground cloves (this is the dominant flavour of the cake, so put a lot in, don’t be embarrassed. Even more than that. Keep going. Yep, that’s about right)
Ground cinnamon (also a lot)
Nutmeg (not so much)
Ginger (same as nutmeg)
Step 1: Preheat oven to 180C/360F
Step 2: Mix together all the ingredients, in any order you wish, EXCEPT for the egg whites.
Step 3: In a separate bowl, whip the egg whites until they form soft peaks.
Step 4: Gradually add the whipped egg white to the main bowl, “folding” it gently into the rest of the mixture.
Step 5: Pour the mixture into a baking tray (make sure there’s enough space for it to rise) and place in the oven, preferably on a lower shelf. Leave it for 40 minutes. To check if it’s ready or needs more time, put a knife down all the way in the middle of the cake. If it comes out clean, the cake is ready.
Step 6: Place it somewhere to cool, and then serve it with the post-meal coffee.
Shana tova u’metuka [have a happy and sweet new year]!
Enjoyed this post? Tell your friends. Didn’t enjoy it? Tell them anyway, there’s no such thing as bad publicity.
-The Wandering Jew-