I am cooking for Thanksgiving and reading a lot of articles from the experts. They all say you must plan in advance and make as many things as you can before the turkey day. Well, then, for dessert I am going to make the Honey Cake. You Must make it seven days before you serve it. How great is that? It goes well here for 2 other reasons:
first, it uses the knowledge that I spread in the previous blogs (how to .. coffee and the best honey…) and second, I already made it a couple of months ago, it was easy and it tasted and looked good. Doesn’t it? Here, on the left.
- 1/2 cup of moka coffee
- 1 jar of honey
- 1 pound of flour
- 1/2 cup of sugar
- 2 eggs
- 1 teaspoon of baking soda
- 1/2 cup olive oil
- lots of raisins and walnuts and a little cinnamon
Preheat the oven at 325 degrees. Combine the flour, sugar and cinnamon in a bowl. Add the honey, oil and eggs and beat into a smooth batter with a whisk. Stir the baking soda and then the coffee into the batter. Gently fold in the raisins and walnuts. Pour the batter into a greased pan and baked for about 45 minutes, until the top of the cake is dark brown and a toothpick comes out dry. Allow the cake to cool completely, wrap in aluminum foil and place in a cool, dry place (not in the refrigerator) to mature for 7 days.
The recipe is from The Book of New Israeli Food by Janna Gur and it is meant for Rosh Hashana. With the 7 days forced advanced preparation, I am sure it is magical for Thanksgiving, too. To be on the safe side, I’ll bake mine tomorrow.