Name: Honig Lekach (Honey-Flavored Sponge Cake)
Cuisine: Jewish
Ingredients: 7 eggs, seperated; 2 tbsp vegetable oil; 2 tbsp honey; 1 tbsp cognac or good-quality brandy; 3 tbsp fresh lemon juice; 1 ¼ cups granulated sugar; 1 ½ cups unbleached all-purpose flour

This recipe is from the Jewish Soul Food: From Minsk to Marrakesh,
More Than 100 Unforgettable Dishes Updated for Today's Kitchen
book by Chrissy Freer

ASHKENAZI

Honey cakes are an absolute must on the Ashkenazi Rosh Hashanah table. The most common are moist, dense, spice-laced pound cakes, reminiscent of German Lebkuchen. They can be very good, but perhaps a tad too heavy and sweet for an after dinner dessert. This cake is different: Its texture is light and the honey flavor subtle, nicely balanced with lemon and brandy. I love serving it with tart fruit preserves, especially orange marmalade, or with baked apples.

Cookbook review

Its texture is light and the honey flavor subtle, nicely balanced with lemon and brandy. Serve it with tart fruit preserves, especially orange marmalade, or with baked apples.

Yields1 Serving

7 eggs, seperated

2 tbsp vegetable oil

2 tbsp honey

1 tbsp cognac or good-quality brandy

3 tbsp fresh lemon juice

1 ¼ cups granulated sugar

1 ½ cups unbleached all-purpose flour

1

Preheat the oven to 350F (180C). Grease a 10-inch (26-cm) springform pan and dust it with flour.

2

Combine the egg yolks, vegetable oil, honey, cognac, and lemon juice and beat with a hand whisk until smooth.

3

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and granulated sugar ti soft peaks.

4

Fold the yolk mixture into the beaten egg whites and gradually fold in the flour.

5

Pour the batter into the springfoarm pan and bake for 35 minutes, or until a toothpick inserted into the center comes out dry. Cool, remove from the pan, and dust with confectioners' sugar (if using).

CategoryDessertCuisineJewish

Ingredients