Honey cake Lekah

Honey cake Lekah



This classic honey cake is popular on Rosh Hashan’s Jewish New Year when sweets, especially honey, are served in the hope of a sweet new year. It is very well stored, you can even freeze it.

175 g flour
75 g sugar
1/2 tsp ground ginger
1 tsp ground cinnamon
1 tsp spice mix for sweet cakes
1 tsp soda
225 g clear honey
4 tbsp vegetable oil
grated zest of 1 orange
2 eggs
5 tbsp orange juice
2 tsp fresh ginger root, chopped (or to taste)

Preheat the oven to 180 gr C. Lubricate with a rectangular shape 25x20x5 cm in size and lay with paper. In a large bowl, combine flour, sugar, ginger, cinnamon, spices and soda.

Make a recess in the middle of the mixture with flour and pour honey, oil, pour zest and pour eggs. Beat everything with a wooden spoon or electric mixer, then add orange juice. Add chopped ginger.

Pour the dough into the prepared form and bake for about 50 minutes, until the cake is firm and elastic to the touch. Leave the cake to cool in shape, then turn and wrap in foil. Store at room temperature for 2-3 days before serving, so that the cake and all the flavors in it are infused.