Jewish honey cake

This simple honey cake, also known as ‘lekach’, is a must-have sweet treat when celebrating the Jewish New Year, or Rosh Hashanah. It’s best made a few days ahead, as the spicing and texture improve as it matures

Prep:30 mins
Cook:55 mins
plus cooling

Serves 9
Easy

Nutrition per serving

kcal 310
fat 13g
saturates 2g
carbs 44g
sugars 0g
fibre 1g
protein 4g
salt 0.3g

Ingredients

100ml sunflower oil
175g golden syrup
50g runny honey
50g soft dark brown sugar
150ml strong tea, cooled
2 large eggs, beaten
225g plain flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ginger
½ tsp mixed spice
flaked almonds, to decorate (optional)

Tip

This moreish honey cake is best made a few days before you want to serve it, allowing the spicing and texture to improve. Leave the top plain or shower with flaked almonds just before baking to brighten up an otherwise simple-looking bake. You could also throw a handful of raisins into the cake mixture if you wish.

Method

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.
Lightly whisk the flour, baking powder, spices and a pinch of salt in a large bowl to combine. Make a well in the dry ingredients and mix in the wet ingredients, using a whisk or wooden spoon, until combined and lump-free.
Pour the batter into the lined tin and sprinkle with the almonds, if you like. Bake for 50-55 mins, until the cake springs back when gently pressed and a skewer inserted into the middle comes out clean. Don't open the oven for the first 45 mins of baking.
Leave to cool completely in the tin on a wire rack. Wrap well and keep for three to four days before eating, so the flavour can improve. Cut into nine squares to serve.