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Honey Cake
5 from 3 votes

Honey Cake

This is a fluffy light cake. Serve it with cream or vanilla yoghurt. It would be great made into a honey roll or served with sweet cinnamon apples and a drizzle of honey.

Course: Dessert, Cake, Others
Cuisine: Israeli

Ingredients

  • 250 ml coffee strong cooled
  • 4 whole egg separated
  • 140 gm brown sugar 1/2 cup
  • 100 ml neutral cooking oil 1/3 cup, generic cooking oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons allspice or mixed spice
  • 300 ml honey
  • 450 gm flour (3 cups)

Instructions

    Cup of Yum
  1. Oven 160 C / 325 F. This recipe will make 2 x loaf tins (10 x 25 cm) or 2 x 20 cm round cakes. line the loaf tins with baking paper and grease or spray them.
  2. Separate the eggs and set the whites aside.
  3. Mix the flour, spices,salt and, bp and bs.
  4. Beat the yolks and brown sugar till thick and creamy. Add the oil in a stream and keep beating.
  5. Add the honey and whip till thick.
  6. Gradually add the coffee and the flour mixture alternately, till just mixed. Mix lightly once you start to ad the flour, over mixing can make this cake tough.
  7. Beat the whites till stiff and white and fold into the cake batter by hand.
  8. Pour the cakes into the prepared cake tins and then bake for approximately 50 minutes for a loaf tin. 20 cm round will take about the same time.
  9. About half that time will be needed for a flat slab tin.