Lekach – Jewish Honey Cake
This traditional Jewish Honey Cake is perfect for any holiday infused with coffee and smoky spices.
Ingredients
- 2 3/4 cups all purpose flour
- 1 teaspoon ground cloves
- 2 teaspoons ground allspice
- 2 teaspoons ground cardamom
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup firmly packed brown sugar
- 4 eggs separated
- 1/4 cup oil
- 1 cup honey
- 2 tablespoons orange juice
- 2 tablespoons apricot brandy
- 1/2 cup brewed coffee
- 2 teaspoons grated orange zest
- 2 teaspoons grated lemon zest
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 F. Spray a bundt pan or springform pan with non stick spray or brush with oil.
- In a bowl, mix together flour, cloves, allspice, ginger, baking powder, baking soda and salt. Sift.
- Using the bowl of an electric mixer, beat sugar, egg yolks, oil, honey, orange juice, apricot brandy and coffee. Beat well until light and fluffy, about 3 minutes on high speed. Add zests and mix until thoroughly combined.
- Add flour mixture in 3 batches, mixing well after each addition. Add walnuts and mix until thoroughly combined.
- In a small bowl, beat egg whites until stiff peaks form. Fold into cake batter until thoroughly incorporated.
- Pour into prepared cake pan. Bake for 1 hour, until knife inserted comes out clean.
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