Tuesday, 29 November 2011

Jewish honey cake

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This is a favourite cake of mine.Period.
I should seriously just stop with that and let the recipe speak. But obviously I cant just leave it at that. Its a cake I had posted long back and has fetched brilliant results all the time. 

Its a one bowl cake that is really easy to make and you get a spongy, moist cake perfect on its own. The first time I baked it, I had halved the recipe and still managed to get a large-ish cake. But this time I was baking it to give away some to my neighbour and so made the actual quantity and it came out as a dense and heavy cake, which I am just going to blame on the bundt pan I used as opposed to a pan with a larger circumference.
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I was a wee bit disappointed by its fudgy texture (others begged to differ), but after a day of keeping it at room temperature, it actually was quite nice. I mean not that it was not nice right out out of the oven, but a little too rich for my liking, especially because I like my cakes light and airy with tea.

I would definitely not bake this in a bundt pan again, and halve it and bake two separate cakes if I want the entire quantity. So here's the recipe for one of my absolute favs. If you want to see the difference in the texture  check out my initial recipe here
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Recipe adapted from here (makes one large 9 inch bundt cake)
Plain flour- 3 1/2 cups
Baking powder- 3/4 tbsp
Baking soda- 1 tsp
Salt- 1/2 tsp
Cinnamon powder- 3 tsp
Ground cloves- 1/2 tsp
Vegetable oil- 1 cup
Honey-1 cup
Granulated sugar- 1 1/2 cup
Dark brown sugar- 1/2 cup
Eggs- 3 
Vanilla extract- 1 tsp
Warm coffee- 1 cup (dissolve 1 tsp instant coffee/ espresso in 1 cup warm water)
Orange juice- 1/2 cup
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In a large mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon powder and ground cloves.
Make a well in the centre and add all the remaining ingredients.
Using a wooden spoon first mix in all the ingredients (to prevent a mess really) and then either use a hand blender or use paddle attachment in a free standing mixer and mix away till all the ingredients come together.
Make sure you scrape the sides and bottom so nothing sticks.
Once you have a well blended mix, pour into a well greased pan and bake in an oven pre heated at 176C for 60 to 75 minutes.
Do the skewer test and if it comes out clean then transfer the pan on to a cooling rack and after about 10-15 minutes, unmold and wait till its completely cool to cut a slice.
if you want, you can dust some icing sugar on top. Not really required as the cake is incredibly sweet.
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Notes: Original recipe calls for a 1/4 cup of whiskey and almonds to be scattered on top of the cake. I avoided both.
Make sure the coffee is warm and not hot, as it could cook the egg
Increase or decrease the cinnamon powder as per taste. The first time i tried it, I thought the cinnamon was a bit over powering, but this time I was pretty OK with it
Make sure you properly grease your baking tray, as its a bit stubborn when you unmold.

23 comments:

divya said...

Thats a gorgeous and flavorful cake. Loved the texture n color

Shema George said...

looks perfect...will try this one out....pics are also looking amazing !!!

kavis said...

The cake looks seriously super moist.. and the picture works wonderfully with dark black background... Lovely post and I can't wait to try.

Manju said...

I love the texture of this cake in the pictures..not sure if this is the one you say you liked or not :)And yeah it looks pretty easy to make too!

Asha said...

Coffee, Orange Juice n honey.. never tried that combo till now.. I can see the moisture in that cake.. will definitely try this...

Tina said...

Lovely cake dear...So tempting with beautiful clicks..

aipi said...

Love that gooey awesomely moist texture, beautiful cake!
USMasala

Prathibha said...

very delicious cake..looks so moist n yumm

Sharmilee! :) said...

Soft and moist...looks yum.Perfectly baked!

Sushma Mallya said...

Cake looks so gorgeous....lovely clicks:)

Priya said...

Wow super moist and wonderful looking cake,feel like having a slice rite now.

Prathima Rao said...

Moist & gorgeous cake!!!!Simply irresistible...
Prathima Rao
Prats Corner

Jaleela said...

cake looks yummy

Priyanka said...

A gorgeous and flavorful cake...
It looks so moist...the pics are making me so tempted

Sayantani said...

that looks so good...am gonna make it...but will halve it as liked the texture of the previous one better.

Suja said...

Flavorful and tempting cake..will surely try this

vineetha said...

To me the texture of the cake looks perfect,I guess u r a perfectionist..he he.I don't have a bunt but the beauty of the cakes is tempting me to buy one:)

Namitha said...

I love bundt cakes mainly for their looks :-)And definitely the texture of your first cake looks much better :-)But I like the "looks" of this one ! and the flavors of coffee and honey ..oh so yum

MyFudo™ said...

Looks moist and just right for my liking! I wouldn't bake it in bundt pans either. I don't have my bundt pan pretty functional this time. Perhaps my ramekins will be willing to help me achieve miniature versions of this flavorful recipe. Thanks for posting!

Plateful said...

I have so caught the baking bug these days. Hey would this work well in a loaf pan, any idea?

Kalyan P said...

Just mouthwatering...looks so easy to prepare and delicious!

Reflections said...

Looks gorgeous!!!! I'm going to give this one a try:-)

Kavi said...

I though you are a freelance photographer, not writer! :) Absolutely loved the photos! Wonderful presentation! You probably get this a lot, but just thought you should know how much I loved browsing through your space! :D

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