At Rosh Hashanah, honey cake is traditionally eaten to ensure a sweet New Year. And at other times, it makes a great breakfast or mid-morning treat with a cup of tea or coffee. This... honey cake is less sweet than most and tastes best the day after it has been made. Try it sliced with butter or some young goat cheese.
Preheat the oven to 350 degrees. Grease a 9-inch loaf pan, and line the bottom with a greased piece of parchment paper cut to fit.2. In a large bowl, sift together the whole wheat pastry flour, baking soda, baking powder, cinnamon, ginger, nutmeg, black pepper, and salt. Set aside.
In another large bowl, using an electric mixer, whisk the oil, eggs, and honey at high speed until well blended. Turn the speed down to low and add the orange zest, coffee, and orange juice, until just combined.
Fold the dry ingredients into the wet ingredients a third at a time. When the batter is well blended, pour into the prepared 9-inch baking pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in the loaf pan. Store in an airtight tin.
If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Swapping in whole wheat flour only is not a good idea as it will result in a drier and grittier cookie.