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8 Serves
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10 minutes
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1 hour
Rosh Hashanah honey cake is a traditional dessert served for the Jewish New Year. Adam Liaw’s version includes a cup of steeped black tea to add subtle flavour and moisture to this special cake.
This recipe is from The Cook Up with Adam Liaw on SBS Food. You can stream this episode and all seasons free at SBS On Demand.
Photography by Jiwon Kim.
Ingredients
- ¾ cup vegetable oil, plus extra for greasing
- 300 g plain flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup honey, plus ½ cup for drizzling
- 100 g caster sugar
- 150 g brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup black tea, cooled
Method
- Preheat the oven to 160˚C (fan-forced). Grease a non-stick loaf tin with a small drizzle of vegetable oil. Line the tin with baking paper.
- In a large bowl, whisk the flour, baking powder and salt until well combined. In a second large bowl, whisk together the honey and sugars together, followed by the eggs, vanilla, oil and black tea until combined and smooth.
- Make a well in the centre of the dry ingredients, then pour in the wet mixture. Mix with a spatula to a smooth batter, then transfer to the lined loaf tin. Drizzle the remaining honey over the batter.
- Bake the cake for 1 hour, or until cooked through (test with a skewer). Allow to cool before turning out. Serve.
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