This Sunday is the evening of the Jewish new year (we always start our holidays at sunset - romantic people that we are). We traditionally start the celebration meal with an apple dipped in honey - to symbolised the sweetness we hope the new year will bring. We also bake honey cakes. You get the theme.
Here’s my mum’s recipe for honey cake surprise - the surprise being that there is no honey in the recipe, but a combination of jam and tea, which ends up tasting like honey. I make this every year, and the two monsters finish it before I get a chance to ‘test’ it myself. The only tweak I added over the years is adding some chopped dates too. Here goes:
Mama Galinsky’s Honey Cake Surprise
1/2 cup of caster sugar (you could use Demerara if you want)
1/2 cup of plum jam (has to be plum)
1/2 cup of black tea mixed with 1/2 teaspoon bicarbonate of soda
1/4 cup of vegetable oil
A splash of rum (optional)
1 and a 1/4 cups of plain flour
1 teaspoon baking powder
Chopped dates (I sort of do this by eye)
Warm the oven to 180 degrees Celsius
Grease a loaf tin
In a bowl, using an electric mixer, mix together the sugar, jam and eggs until smooth; add the oil tea and rum (if using), then gradually add the flour and baking powder, until you got a good consistency and no lumps.
Fold in the dates, and pour onto the loaf tin.
Bake in the centre of the oven for 45 minutes (but check with a skewer that the centre isn’t doughy).
Enjoy with tea or coffee, but it’s lovely with a glass of Madeira or Maury too.