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Victoria Prever, food editor of the Jewish Chronicle newspaper shares her honey cake recipe. Heat the oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square baking tin. Warm the oil, golden syrup, honey and sugar in a small pan to dissolve the sugar. Stir to combine, then leave to cool. Add the tea and beaten eggs.
Traditional honey cake, made for Rosh Hashanah to ensure a sweet New Year but also prepared by honey-cake lovers for special occasions. Join the conversation! AMT. PER SERVING % DAILY VALUE
On the day before Yom Kippur it is customary to ask for and receive lekach (honey cake—signifying a sweet year) from someone—usually one’s mentor or parent.
BEWARE – The cake batter rises like lava from a volcano. Use the correct pan. I don’t have a 9×13 inch cake pan. If I fill the pans I have (paper disposable cake pans available all over Israel) more than 1/2 to 2/3 the batter overflows all over the baking pan. Also always use parchment paper under the baking pan.
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