Ahh, Honey cake. Such a classic Rosh Hashana taste that has found its way to the mouths of many Jews during this holiday season. Rosh Hashana is just around the corner, and this means a time of reflection, spiritual awakening, and full figured dishes that contain extra honey, and sugar-yum! I personally have a big sweet tooth, and love baking, so this holiday brings me great pleasure. This time of reflection has also confirmed that playing with spices, textures, and flavors is my go to when I need to bring down my ‘affective filter’ from a level 8 to a 4. There must be something about the mixing of the dry ingredients slowly to the wet. With each addition a resistance against the spoon is created, and the movement of my body working through the thick, gooey batter helps with the overwhelming thoughts of papers, lesson plans, and graduate school deadlines. Well today was one of those days, and I have to say that this recipe brought down the stress, and heightened the sweet aroma in my house. May this sweetness fill my year to come, and all of yours!
This recipe is very good, and needs to find its way to all your Rosh Hashana tables. I do have to thank my friend Danielle for her honey cake recipe, and hope she tries the modifications, and additions I have made to it. The crisp, and sweet almonds on the tops gives the cake added texture and flavor. What can I say, I have always enjoyed adding a little of Zizi to each baking project. 🙂
3/4 cup oil
3/4 cup sugar
1cup black tea
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
Caramelized Almonds for the topping:
Preheat your oven to 350 degrees. In a large mixing bowl add all the wet ingredients, except the tea. You will use the tea to help you mix in the flour. After the wet ingredients are added, mix in the sifted flour and other dry ingredients. Do this slowly, and when the batter gets too think, slowly add the tea*** Make sure the tea is cold. Hot tea will destroy your eggs in the recipe.
Bake the cake for 35-45 minutes. I recommend checking on the cake at the 30-minute mark. Stick a thin stick in the center to check if it is fully cooked.
In a small pan add the sugar and almonds on a low heat. Stir occasionally. After a while, when the almonds have gotten toasty, and the sugar begins to crystallize add a few teaspoons of black tea. Once the tea hits the heat of the pan it will dissolve the sugar and help create a caramel crisp. It is important to sprinkle this topping on the cake when you take it out of the oven so that the extra sugar can dissolve and melt into the cake.
Let cool and enjoy!