This Rosh Hashanah staple whips up quickly and is sure to please as a tea cake or light offering on the dessert table. It's the perfect start to a sweet New Year.
Makes 1 loaf cake (approx. 9 x 5")
80 grams (1/4 cup + 2 tbsp) sugar
75 grams (1/3 cup) vegetable oil
215 grams (2/3 cup) honey
180g (1 1/2 cups) all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1/4 tsp clove
1/8 tsp salt
112 grams (1/2 cup) hot water
1 bag black tea, such as Earl Grey
• loaf pan, approx. 9 x 5"
• mug or small heat-proof bowl
• two medium mixing bowls
- Measure out all ingredients and set aside.
For best results, we recommend using a kitchen scale to weigh ingredients instead of measuring with cups & spoons.
- Preheat the oven to 325F with a rack positioned in the center of the oven. Prepare a 9 x 5" loaf pan by coating the inside in a thin layer of oil or butter. Sprinkle with sugar, making sure to cover all sides. Tap out any excess.
- Brew the tea in the hot water and steep 2-3 minutes (or whatever time recommended on tea bag). Let cool.
- In a bowl, whisk the eggs and sugar together until smooth, then add the oil, honey and tea and mix until well combined.
- Whisk the dry ingredients together in a separate bowl, then add them to the honey mixture and whisk until just combined. The batter will be very loose.
- Pour the batter into your prepared loaf pan and bake for 40-50 minutes, or until the cake is dark golden brown and a skewer comes out clean from the center.
- Let cool, then enjoy! The cake should be stored, covered, at room temperature.