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.
1. 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.
2. 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.
3. 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.
- 3 cups whole wheat pastry flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon salt
- ¼ cup grape seed or canola oil
- 2 large eggs, at room temperature
- 1 cup honey
- 1 teaspoon freshly grated orange zest
- ½ cup drip coffee
- ½ cup orange juice
Ann's Tips and Tricks
Eat all sweets in moderation – a little goes a long way. It’s best not to make them a habit, just have them as an occasional treat.