Traditional Jewish Honey Cake (Lekach)

Name: Traditional Jewish Honey Cake (Lekach)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 9
Ingredients: 225 g plain flour; 2 large eggs, beaten; 100 ml sunflower oil; 175 g golden syrup; 50 g runny honey; 50 g soft dark brown sugar; 150 ml strong tea cooled; 1 tsp baking powder; 1 tsp ground cinnamon; 1 tsp ground ginger; 0.5 tsp mixed spice; 1 tbsp flaked almonds to decorate; 1 pinch salt

A moist, aromatic spiced cake traditionally served during Rosh Hashanah. This classic lekach features deep notes of honey and tea, with a texture that becomes even more delicious and fudgy after resting for a few days.

Servings9 Portions

Prep Time30 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

plain flour
225 g
large eggs, beaten
2
sunflower oil
100 ml
golden syrup
175 g
runny honey
50 g
soft dark brown sugar
50 g
strong tea cooled
150 ml
baking powder
1 tsp
ground cinnamon
1 tsp
ground ginger
1 tsp
mixed spice
0.5 tsp
flaked almonds to decorate
1 tbsp
salt
1 pinch

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas mark 4). Grease and line the base and sides of a 20cm square baking tin with parchment paper.

In a small saucepan over low heat, combine the sunflower oil, golden syrup, honey, and soft dark brown sugar. Stir gently until the sugar has completely dissolved. Remove from the heat and allow the mixture to cool.

Once the honey mixture is cool, whisk in the cooled strong tea and the beaten eggs until well combined.

In a large mixing bowl, whisk together the plain flour, baking powder, ground cinnamon, ground ginger, mixed spice, and a pinch of salt to ensure there are no spice clumps.

Make a well in the center of the dry ingredients and pour in the wet honey mixture. Whisk or stir with a wooden spoon until the batter is smooth and free of lumps.