Honey cake is naturally a dessert I tend to make mostly around Rosh Ha’Shana, but I love it all year round.
This is my favorite honey cake, I make out of my grandmother’s recipe. It’s very easy to make and the result is smooth, fluffy and just perfect for the holidays.
Photo: Natalie Levin
The Perfect Honey Cake
For the cake:
- 4 large eggs (separated and at room temperature)
- Pinch of salt
- 150 grams (3/4 cup) sugar
- 240 grams (2/3 cup) honey
- 240 ml. (1 cup) strong coffee (liquid), at room temperature
- 180 ml. (3/4 cup) vegetable oil
- 1/2 tsp. ground cinnamon (optional)
- 1 tsp. vanilla extract
- 320 grams (2 3/4 cups) all-purpose flour
- 10 grams (2 tsp.) baking powder
- 1/2 tsp. baking soda
- Sugar powder for serving
- Preheat oven to 170c degrees and grease the pan well.
- In a mixer bowl with whipping attachment, whip egg whites and salt on high speed until white foam begins to form.
- Continue whipping and gradually add the sugar, while whipping, until you get a stable, fluffy meringue.
- In a separate bowl, whisk egg yolks, honey, coffee, oil, cinnamon and vanilla until blended.
- Reduce the mixer speed and add the yolk mixture in a thin stream while whipping slowly, until blended.
- Add flour, baking powder and baking soda and continue to blend on low speed until you get a smooth batter.
- Pour the batter into the pan, and smooth the top.
- Bake for 40-50 minutes or until a skewer inserted in the center of the cake comes out with moist crumbs.
- Cool at room temperature and turn on a serving plate.
- Sprinkle with powdered sugar and serve.
- This honey cake is at its best at least a day or two after preparation. It is highly recommended to prepare it in advance.
- You can keep the cake in a closed container in the refrigerator up to 7-8 days.
- Serve the cake at room temperature rather than cold.
- If you want, you can also add chopped nuts into the batter, but I actually prefer it smooth and fluffy.
Photo: Natalie Levin
Photo: Natalie Levin