Thursday, September 9, 2010
Honey Cake for Rosh Hashanah
Shana Tovah! Happy New Year! We are very lucky to get to celebrate new years three times a year at our house: on January 1st we celebrate the New Year of the Gregorian calendar, in the Spring we celebrate the Persian new year - Noowruz, and in the fall we celebrate the Jewish new year - Rosh Hashanah. Of course, each of these holidays has it's own special food related tradtions. On January 1st we have black-eyed peas, for Nowruz we have fish with herbed rice, and on Rosh Hashanah we have lots of treats enriched with honey and/or apples. Being from Iran, Alfred's not accustomed to many of the Rosh Hashanah treats popular in the US - mostly brought over from European Jews - but if it is a sweet baked good he has no problem trying it out! In years past I made him challah to dip in honey and a cake chock-ful of apples. Both are traditional Rosh Hashanah fare. This year I opted for another classic Rosh Hashanah treat - honey cake. Of course, I had to healthy it up a little. As the name suggests, the cake is sweetened with plenty of honey, which also contributes moisture. Sweet spices including cinnamon, ginger, nutmeg and cloves also add wonderful flavor. Whether you are Jewish or not, this is a great fall dessert. For those of you who, like me, can't have gluten, feel free to use almond flour rather than wheat!
1 Cup all-purpose flour (substitute almond flour for a gluten free option)
1/2 Cup Whole Wheat Pastry or White Whole Wheat Flour (or more all-purpose or almond flour)
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon grated cloves
1/4 teaspoon grated nutmeg
1 cup honey
1/4 Cup apple juice
1/4 Cup oil (I used melted coconut oil - you can also use olive, grape seed or canola)
*Confectioner Sugar for Decorating (optional)
1) Preheat the oven to 350, lightly oil and flour a 9 inch square, round, or spring form pan.
2) In a bowl, mix together the flour, baking soda, ginger, cinnamon, cloves, and nutmeg.
3) In a separate bowl, mix together the remaining (wet) ingredients.
4) Make a well in the center of the flour mixture, pour in the liquid ingredients and beat until smooth.
5) Pour batter into prepared pan, and bake for 40-50 minutes or until firm to the touch.
6) Let cool completely and then decorate with confectioner sugar if desired.
I hope you and yours have a sweet new year!
As usual, I've also included this post as part of several weekly recipe sharing events: Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Gluten Free and Healthy, Friday Foodie, and Friday Favorites. Check out all the great recipes other bloggers have contributed!